6 hour Ribs

waderegister · August 2013

Had some ribs last night at a friends not cooked on a GE. Tough and chewy even through they were cooked 8 hours. Sent him this picture of my last ribs with my own "Fred's" sauce.

Just got an email wanting to know where he can buy an egg. LOL

Mickey · August 2013

Convert them one at a time.

henapple · August 2013

8 hrs is way too long...

smokeyj · August 2013

Sounds like the cook and not the cooker. You can make great ribs on any smoker/grill. Adding an egg would be great addition though.

wyleeboy · August 2013

Try doing them 3-2-1 next time @ 225 indirect with applewood smoke. PERFECT!!

erblove · August 2013

another one bites the dust

scarri3r · August 2013

I had a great success letting them marinade in the fridge for 4 hours and then applying a dry rub.

Cook indirect around 250 for 2 hours uncovered.. spritzing after 30 mins and every 15 min there after. Then 1 hour wrapped with a cup of apple juice in the aluminum pan. Then 1 hour dwelling in the shell with some glaze applied.( covered also ) 4 hours total time. Let rest for 10 minutes after the cook, cut and eat. Use your favorite sauce at that point. Very tender and a good pull. ( This is how I cook my baby backs )

Mickey · August 2013

I do 100 min's and like the ribs

jerryp · August 2013

+1 on 3-2-1. They turn out nice and tender. I do add an additional 15-20 at high heat to crisp em up.

rtt121 · August 2013

Try 5-0-0. at 225 at the grate.

You won't go back.

Kosko · August 2013

I use to do the 3-2-1 method but then I tried the 5-0-0.thats how I cook mine now. I agree with @rtt121 .

daffy1909 · August 2013

6 hour Ribs

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