Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

St. Louis Ribs

BBQJDUBBBQJDUB Posts: 43
edited July 2013 in EggHead Forum
Hello Everyone,

Smoked some ribs over the weekend and they were great!  It was my first time trying ribs and I went with 3-2-1 Method. I had the temp around 220 during smoking.  Family was delayed so it was actually 3-2-FTC-30 but they turned out great.  I did not flip and sauce the bone side so they were on the edge of charring but it didn't affect the taste.  I wanted to see if you guys flipped and sauced the bone side for a few minutes?  I guess I should do the bone side prior to saucing the meat side?  Any input would be appreciated.  

Thanks,

BBQJDUB
BBQJDUB

Charlotte, NC

Comments

  • henapplehenapple Posts: 11,329
    Looks great. I do sauce but just stay bone side down. I like the ftc then finish... Great idea.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • BBQJDUBBBQJDUB Posts: 43
    edited July 2013
    The finish was just by circumstance but I like it and will probably continue doing that in the future.  I want to try a brisket next....hope I'm ready for it!!!
    BBQJDUB

    Charlotte, NC
  • Que_n_BrewQue_n_Brew Posts: 537
    Did you do them direct or was that just at the end with saucing?
    PROUD MEMBER OF THE WHO DAT NATION!
  • WalrusBBQWalrusBBQ Posts: 151
    Those look incredible.

    What rubs/sauces/wrap ingredients did you use?

    I love ribs
    ------------
    Beers & BBQ

  • BBQJDUBBBQJDUB Posts: 43
    This was my first cook with any type of rib.  I smoked for 3 hours using hickory chunks.  I then foiled with apple juice and butter for 2 hours.  My family was running late so I foiled, towel, cooler (FTC) for about 45 mins until family got to my house.  During this time, I grilled the corn (in husk after soaking in ice water for 3 hours) and then peeled the corn and placed on grill to get some char.  I put the ribs back on (bone side down) and used Sweet Baby Rays BBQ Sauce.  I want to make my own rub/sauce but I wanted to use something that was consistent for my first few cooks.  
    BBQJDUB

    Charlotte, NC
  • SpringramSpringram Posts: 417
    I do not even put any dry rub on the bone side anymore. I just put my St. Louis ribs on raised direct at 250* for 4.5 hours and let do not open the lid until then. No spritzing or saucing. Prefer to have sauce on the side. I use apple and cherry for smoking wood. The foil thing is just something I have never found necessary unless you are trying to get "fall off the bone" ribs. I prefer a little tug.

    I do not like my ribs sweet, especially the kind all gooped up with honey and sugar, etc. I want to taste the pork and the smoke.

    Everyone is different in what they prefer. That is why they have horse races.

    Springram
    Spring, Texas
    LBGE and Mini
  • BBQJDUBBBQJDUB Posts: 43
    Thanks for the advice Springram!  

    I like the sweet stuff but since I've had the egg, I love the smoke flavor.  I will definitely give this a try.  Thanks for your input...it is appreciated!
    BBQJDUB

    Charlotte, NC
  • SpringramSpringram Posts: 417
    @BBQJDUB - not being a saucer, although I am shaped like one, I would think if you put some Sweet Baby Rays on the ribs at the 4.5 hour mark and then go another 15 minutes, you could have ribs to your liking. Remember , my cooking times are for St. Louis cut ribs, not baby backs.

    Springram
    Spring, Texas
    LBGE and Mini
Sign In or Register to comment.