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my ribs tonight...well...they SCREAMED!!!

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RRP
RRP Posts: 25,898
edited November -1 in EggHead Forum
I've been egging for 5+ years but grilling much longer than that. Most times my baby back ribs are good IMHO, but tonight they SCREAMED!!! It's kinda like finally getting a hole in one or something I suppose and maybe that's why I'm so excited tonight![p]Method: Nothing new nor original but here goes...
>rubbed with Ken Stone's Witchy Red and coated with yellow mustard one hour in advance
>indirect using my inverted plate sitter
>5 chunks of hickory for smoke
>following a version of JSlot's method the ribs went on, meat side up, when I had stablized a 300 degree dome temp
>3 hours at 300 degrees - NO PEEK, NO FLIP
>at that point I was going to foil, for 10 minutes and then shut down for 20 minutes HOWEVER...In checking the meat between the ribs with my Thermapen (let alone the tell-tale meat pulled back on the bone) they were in the 194 to 199 range.
>I removed from the BGE, brushed on some Wild Boar BBQ sauce and wrapped in foil and further wrapped in towels and placed in a cooler since it wasn't quite time for supper
>I swear those were the best - I MEAN THE BEST - ribs I've ever fixed and EATEN!!![p]Wanting a disclaimer??? As Gfw used to say "The best ribs are the ones you like"

Re-gasketing America one yard at a time.
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Comments

  • The Naked Whiz
    The Naked Whiz Posts: 7,777
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    RRP,
    So, uh, overall, uh, how would you say they turned out?[p]LMAO! Did you save any for the rest of us? Did ya'?[p]TNW
    The Naked Whiz
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  • ChefRD
    ChefRD Posts: 438
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    RRP,
    Way to go Ron! Isn't it great when the plan comes together.
    I have also found that sometimes, the normal times and temps didn't work for some reason. ;)?
    So go figger! but over-all the norms are right!
    Later my friend,
    ron.[p][p]
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  • RRP
    RRP Posts: 25,898
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    The Naked Whiz,[p]LOL - So, uh, overall, uh, how about MY WORD? Trust me even the bones were history by the time I read your response!

    Re-gasketing America one yard at a time.
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  • bigarms
    bigarms Posts: 136
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    RRP,
    Way to go........now see if you can do it again. It looks like you hit the bullseye.....CONGRATS.
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  • SmokingInMO
    SmokingInMO Posts: 169
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    RRP,[p]Congradulations on the perfect cook, makes you feel good doesn't it. Odd how all the methods and recipes in the world can't replace a true eggers instinct. You are the man!!
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  • Unknown
    Unknown
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    RRP,
    Congrats on the perfect cook! YOu've got to love that![p]phillip
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  • Spring Chicken
    Spring Chicken Posts: 10,255
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    RRP,
    Nice going Ron, but don't forget to give some credit to the pig. [p]Question: If we are what we eat and we eat pork all the time, does that make us pigs?[p]Spring "Full Of it This Morning" Chicken
    Spring Texas USA
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  • RRP
    RRP Posts: 25,898
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    Spring Chicken,
    ooooooiiinnnkkk!
    Actually I was afraid the main guest was going to be a problem since he came to dinner via Tyson and had that 12% injection, but that wasn't a problem afterall, although I've wondered in the past!
    Re-gasketing America one yard at a time.
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  • Unknown
    Unknown
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    RRP,[p]Glad to hear about your success. I just got Dr. BBQ's book, and am a relative newbie to the egg, so when doing my ribs yesterday I thought I'd go by the book. I used the Dr's standard rib recipe. While my wife said they were the best ribs she's ever had, I think she was just being nice. I had the temps a little too high at the start, and i found the honey/brown sugar mixture a little too sweet for my likely, and created a bit too much sweet/sticky bark for my liking.[p]RRP, I think your success was in part due to your common sense approach, and adjusting on the fly. Congrats.[p]Beefer
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  • Clay Q
    Clay Q Posts: 4,486
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    RRP,
    Screaming Ribs....catchy name for your fantastic ribs!
    You've latched onto something. This could be big.
    Nice work,
    Clay
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