Real Ribs

After eight hours the ribs are done. These were just rubbed with a dry rub....they are now wrap will be reheated in the morning and sliced for lunch tomorrow at the office..... I put no sauce on these ribs I let people put the sauce of their choice on their own ribs

I start the ribs off at 225° after a couple of hours I bump the temp up to 250° and for the final finish I cook at 275° When I refer to yuppie ribs, I mean baby back, that is what most people call them. I prefer to only cook spareribs, St. Louis cut and these large ones which are called commodity ribs

I wrapped these in foil put them in the oven at 250°......if I had to do it here at the house and eat them at the house I would've left them unwrapped placed them back on the Egg at 250° for an additional hour and a half

TonyA.... You are correct, the big green egg is a yuppie cooker... My barbecue pits that I like the best are pictured below..... The main reason I have the Egg and the Stoker is I use these for all my long low slow cooks..... When I want to cook real barbecue, I use one of the cookers pictured below..... If someone puts sauce all over the meat it doesn't matter how they cook the meat, the main flavor will be the sauce..... I do put sauce on the side so if someone chooses to have sauce, they can apply their own...most people that eat my brisket or pulled pork do not use sauce

Tony, I do agree that the Egg is the most versatile...it is an oven that uses lump as a heat source.....the only way I get the BBQ flavor I like is to use Mesquite Charcoal and add a lot of wood.....for my wood, I mostly use Almond, the same wood I burn in my fireplace.....this combination gets me close to the flavor I can get from my offset cooker....adding as much wood as I do, can only be a accomplished if something like a Stoker is used to control the incoming air flow.....after 30 plus years of BBQing, I am happy to have the Egg and Stoker for my long slow cooks