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1st ribs on egg

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Jebpot
Jebpot Posts: 374
in EggHead Forum
1st ribs on my xl egg. 3rd time I have ever cooked ribs. 1st 2 times not well on my weber. But with all the advice and info from all of you my knowledge is better. Also have to give credit to the egg. Cooked baked beans, sweet potatoes and slaw. Between rain and having to go repair some traffic signals (on call this week) just have pics of ribs. Temp around 250 for 4 to 5 hours than ramped up 300 till 90 degree bend. They turned out very moist and tender. Had to go on another call as I was serving. When I got back they left me with 3 pieces. They said they were great. Thanks for info.

XL and Small

Chattanooga, TN

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  • JRWhitee
    JRWhitee Posts: 5,678
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    They look great.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • spursinwichita
    spursinwichita Posts: 10
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    It was my first rib eggsperiment yesterday as well. Must say I was pleased. I tried out the Mexican Coke theory that has recently been on the boards. I can confirm what y'all already know -- the Egg can crank out some moist and tasty fare. It sure is fun.
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    Jebpot said:
    1st ribs on my xl egg. 3rd time I have ever cooked ribs. 1st 2 times not well on my weber. But with all the advice and info from all of you my knowledge is better. Also have to give credit to the egg. Cooked baked beans, sweet potatoes and slaw. Between rain and having to go repair some traffic signals (on call this week) just have pics of ribs. Temp around 250 for 4 to 5 hours than ramped up 300 till 90 degree bend. They turned out very moist and tender. Had to go on another call as I was serving. When I got back they left me with 3 pieces. They said they were great. Thanks for info.
    Those look great @Jebpot. I hope that the 3 pieces they left you weren't those 3 at the front of the grid!  :))

    Although, I'm sure those were good too.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • boatbum
    boatbum Posts: 1,273
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    Those look fantastic.

    Cookin in Texas
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  • td66snrf
    td66snrf Posts: 1,822
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    spursinwichita said:
    It was my first rib eggsperiment yesterday as well. Must say I was pleased. I tried out the Mexican Coke theory that has recently been on the boards. I can confirm what y'all already know -- the Egg can crank out some moist and tasty fare. It sure is fun.

    spursinwichita

    I see your new. You should probably post this under  New Discussion not hijack Jebpot's

    Jebpot said:
    1st ribs on my xl egg. 3rd time I have ever cooked ribs. 1st 2 times not well on my weber. But with all the advice and info from all of you my knowledge is better. Also have to give credit to the egg. Cooked baked beans, sweet potatoes and slaw. Between rain and having to go repair some traffic signals (on call this week) just have pics of ribs. Temp around 250 for 4 to 5 hours than ramped up 300 till 90 degree bend. They turned out very moist and tender. Had to go on another call as I was serving. When I got back they left me with 3 pieces. They said they were great. Thanks for info.
    Just wondering why you turned up the heat at the end?
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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  • Jebpot
    Jebpot Posts: 374
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    Had other things cooking ( reason for wanting another egg) and company wanting to eat. Had a call (work)also

    XL and Small

    Chattanooga, TN

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  • WalrusBBQ
    WalrusBBQ Posts: 153
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    AH MAN THOSE LOOK GREAT A+
    ------------
    Beers & BBQ

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