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Baby backs

Ok all....looking for your advice and favorite recipes. Gonna do a couple racks of baby backs on the large rib rack tomorrow. This is only my second cook on the new lbge so advice is needed!

Thanks and Gig Em


  • lousubcaplousubcap Posts: 5,527
    Lots of active rib cook posts with good info-just scroll on down the page and consume.
  • RV10FlyerRV10Flyer Posts: 135
    There are a lot of ways to skin this cat but I basically use the Car Wash Mike's method but I don't spritz at all on the egg.  I actually have a slab on right now.  I rubbed these down with Dizzy Dust.

    North Texas

    XL BGE

  • CANMAN1976CANMAN1976 Posts: 1,496
    250 till bend 90 deg with tong than sauce and eat!!!!
    Hows ya gettin' on, me ol cock

    Kippens.Newfoundland and Labrador. (Canada).
  • KennyLeeKennyLee Posts: 607
    edited July 2013

    My favorite so far is to remove the membrane, pat down with paper towels, add a light coating of mustard then add a good coating of my case lately it's been DP Dizzy Dust or Swamp Venom, but have used just about anything.....wrap in cellophane and let them sit in the fridge preferably overnight.  Get the Egg to the 235-250 range and do the 2-1-2 method.....two hours uncovered, one hour wrapped in foil adding a little apple juice, then two more hours uncovered and maybe add sauce for the last hour or so.

    There are many variations to this and most any of them will work great on the Egg.  FYI....the longer you cook in foil, the more "fall off the bone" they will be.  Some like that and others don't.


    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

  • texbaggertexbagger Posts: 90
    I find that 225 is perfect for 5 hours.  I don't foil at all, don't spritz either but will at some point. I have wrapped in foil, towel and cooler at the end of the cook, only if the eating is to take place later.  I foiled once for an hour and the ribs seemed as the meat was falling off the bone, you could literally pull the bones from the rib meat.  It made for a mushy rib and in my opinion, not as good as a full BITE with some resistance.  I find sauce is not really necessary either, but find what works for you. I've never made bad ribs, just some are better than others. I don't think it's possible to mess up ribs as long as you go low and slow. Just don't ever be tempted to crank up the heat to much over 250. I know, I have seen the posts for turbo ribs, I'll pass on that.
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