Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Fall-off-the-bone Baby Back Ribs - Will it work this time?

paqmanpaqman Posts: 651

Despite a few attempts, I never had success achieving fall-off-the-bone tenderness on the egg for baby back ribs.  The texture/tenderness always ended up being better in the oven or sous vide but I prefer the taste of the smoke from the egg...  Well, last week, @Little Steven and @gerhardk convinced me to try one more time using the 3-1-1 method.  Here we are today!

Got the egg ready to go @ 250F with a few chunks of hickory and 2 handfuls of apple wood chips.




The whole neighborhood smells good.  Got a steady flow of smoke for the 2 hours of the cook so far.




Here's a snapshot after 2 hours on the egg.  I will leave the ribs 1 more hour and then foil for 1 hour.




Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli


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