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Saturday Rib Cook



  • hapsterhapster Posts: 7,428
    Not planning on foiling them at any point...

    I will be test fitting them shortly to see if I can leave them uncut (in the cryopacks) so I don't have to scramble with a hot egg and messy ribs

    At least the beer is getting nice and cold in it's ice water bath :)
  • Patiently waiting for pictures.
  • hapsterhapster Posts: 7,428

    Here is the set up I'm going with.

  • grege345grege345 Posts: 3,515
    Lot of ribs for a large. Good luck.
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • Go to 350 and cook them in 2 hours.

    1 hour bone side down, 1 hour bone side up.  I flip them for even color on both sides and not to have the meat side look burnt.

    The top rack will cook faster.

    Welcome to the Swamp.....GO GATORS!!!!
  • mokadirmokadir Posts: 114
    edited June 2013
    I did 3 spares and 3 baby backs on 3 levels recently using the adjustable rig and extender.  Used the spider with the stone for indirect, and had a throw away rectangular aluminum pan for drippage and protection of the ends.  Turns out, I saved the grills from my old bullet before I pitched it and they fit perfectly (not great quality at all, but they do the job).  I put the spares on the top level and did not switch them.  5 hours with cherry at the beginning, more or less using Mike's car wash method, and they turned out great.
    Delaware Valley, PA Large BGE, CGS adjustable rig, iQue110, High-Que grate
  • R2Egg2QR2Egg2Q Posts: 1,654
    Going to be a full Egg! Wonder if the space lost to the grid extender post is going to make it really tight fitting for those b-backs or cause them to overlap a little.

    Like @smokeypitt said, you might not need to rotate and might find spares are done around the same time as the baby backs(assuming they're not the "extra meaty" type).

    I don't put oil or mustard on my ribs. If you let the rub sit a few minutes before flipping to rub the other side it'll draw out some moisture from the ribs and help bind the rub.

    I wouldn't use mesquite on a rib cook. Too strong for my taste and I only use it for quick cooks.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • Que_n_BrewQue_n_Brew Posts: 577
    Althought I wouldn't expect you to do this today (lots of labor for 5 racks) I would encourage you to try it some time. This video basically describes what BigPhil is talking about. I tried this a few months ago and always do ribs this way know. Matter of fact, I'm doing some today. Pics later. Good luck on your cook Hap.
  • hapsterhapster Posts: 7,428
    Well they're on... Had to pull the dome thermo out. It was steady around 250 before I pulled it out so... I put the maverick on the grid and will shoot for 225-230.

    Got frustrated with the stupid membrane and just said F it. Mustard and then a heavy coat of Tasty Licks Black Bart's Brisket Rub, like that on most things and it doesn't have quite the bite of Swamp Venom. Using hickory chunks

    Here they are

  • hapsterhapster Posts: 7,428
    Looks like this might be more of a turbo cook than I thought :))

    Grid temp is at 275 at last check... choked down the vents to bring it back down a little.

    Whatever... when they pass the bend test, into a foil pan and warm oven till dinner. Then I'm throwing some sausage on and maybe some peppers as well.

    Not going to sweat it much... Time to get the music on, fire up a stick, and crack the top on an ice cold Sunset Wheat!
  • hapsterhapster Posts: 7,428
    Egg still amazes me...

    The grid temp is down to 240 in like 20min. No gasket, cracked base, an the thermo out.

    More relaxing time :)
  • AviatorAviator Posts: 1,591

    Looks good Hap. Are you gonna spiriz with apple juice/cider vinegar 50/50 mix? I do it after there is a good bark maybe past the 2.5 hour mark.



    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.


    Chattanooga, TN.


  • hapsterhapster Posts: 7,428
    Probably gonna skip the spritz... I flipped them a few minutes ago and they are looking good. Couple more hours and they'll be ready for sauce.
  • hapsterhapster Posts: 7,428
    After the flip at about 3.5 hours...

  • shtgunal3shtgunal3 Posts: 3,695
    Damn those are looking good.



     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • ScottborasjrScottborasjr Posts: 3,421
    Whatever rack you don't need Hap I'm willing to take it off your hands.....looks great.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • GQuizGQuiz Posts: 690
    @Hapster... When you park them in the oven, what temp?

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • hapsterhapster Posts: 7,428
    GQuiz said:

    @Hapster... When you park them in the oven, what temp?

    Tented with foil in a 200 oven
  • GQuizGQuiz Posts: 690
    Thank you @Hapster. Those ribs look awesome. I just stuck racks of spares in the oven. Not gonna light a stick, but a Weller sounds great right now.
    By the way, when I try to move my iPhone cursor before your handle to add the @, it keeps trying to change your name to either hamster, hipster, or napster. And when I type napster, it tried to change to Hapster. Too funny. Happy Saturday!

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • Thanks for the pictures. They look great. I'm hungry now. Wish I would have had enough time today to do ribs.
  • GA_DawgsGA_Dawgs Posts: 273
    Lookin good!
  • hapsterhapster Posts: 7,428
    Thanks everyone

    The ribs turned out really good. Once they passed the bend test, I gave them a good coating of Wegmans organic BBQ sauce and then let them cook on the egg for another 30min before sitting them in a tented foil tray in the 200deg oven.

    Everyone loved them, even the MIL. Said the spice was just right. About half a rack left over...

    Here they are right before everyone dug in...

  • Looks like ya nailed it.

    Welcome to the Swamp.....GO GATORS!!!!
  • Great looking ribs!
  • grege345grege345 Posts: 3,515
    Look awesome! Did you stick to your original plan? 300 indirect? Flat?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • ScottborasjrScottborasjr Posts: 3,421
    Very nice finished product Hap, hope you have a great Father's day.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • bigphilbigphil Posts: 1,389
    looks great @hapster Happy Fathers Day 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • mb99zzmb99zz Posts: 183
    Looking very good hapster!  I've been tempted to try that Wegman's Organic BBQ sauce as I see it at least once a week on my shopping trips.  Is it good?  
  • hapsterhapster Posts: 7,428
    Thanks guys... the whole evening was a really good time. My nephew crushed a whole rack himself. He's 14, 6'4", and around 240... He loves his uncle's cooking :)

    @mb99zz it is pretty good, straight forward and basic; but it doesn't have all the extra crap in it.
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