Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Baby back ribs time/temp

I cooked some ribs the other night and they were falling off the bone too much (if that's a real thing, they were great, but messy). I could barely pick them up off the grill. I know competition ribs are supposed to have a bit of a bounce to them and barely crack the bark. Anyone got a good time/temp suggestion? I cooked them around 300-350 for about 4 1/2 hours...


  • lousubcaplousubcap Posts: 9,713

    Sounds like  a renegade batch of ribs-I have never been able to get "fall off the bones" ribs w/o using foil.  But I run around 250-280*F on the dome for that result-when SWMBO weighs in with the "fall of the bone" request I do foil some for about an hour.  If you want a slow cook go with around 250-270*f but for the-faster go with your above temp. and foil.  FWIW-YMMV-

    Louisville;  L & S BGEs 
    Pit Barrel Cooker
  • bigphilbigphil Posts: 1,389
    i just did BB yesterday 4 hours no foil at 265 grid and they were to done for my liking . one thing i noticed these didn't seem as meaty as the previous ones i've done that could be the reason . when i took them off the egg they wanted to fold in half more break in half to be honest .
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • grege345grege345 Posts: 3,515
    I'm a 265 guy as well.
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • ChubbsChubbs Posts: 6,692
    I usually go 250 dome for 4 hours then sauce them and cook another hour. Usually pass bend test and require a little bite to get off bone.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
Sign In or Register to comment.
Click here for Forum Use Guidelines.