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Ribs - The LBGE vs the Oven
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TheShaytoon
Posts: 420
We have a rib cook that makes a great rack. Rub the ribs, wrap’em in foil, and stick them in the oven at 225 for 2 hours. Pull them off, cut them in 2 rib sections, and sear them on the grill for a few minutes to char the edges, all the while spritzing the ribs with a cider/bbq sauce/apple juice mixture.
They are great. Nice tug, but moist and tender.
So, I decided to make ribs on the egg using the 3-1-1 method @ 235 indirect.
Smoked them for 3 hours at 235. Wrapped them in foil, with the cider/bbq sauce/apple juice mixture. Let them sit for about 1.5 hours. Took them off, and ramped the egg up to lava level. Cut them in 2 rib sections and put them on to char the edges. Maybe a total of 45 seconds.
When I took them out of the foil, they were falling off the bone. And even after the quick sear, they where still falling off the bone.
They tasted freaking awesome. Good smoke, nice little char on the outside, BUT they where a little dry and tough. Wifey said I overcooked them. REALLY?
I was not a happy camper. Any ideas? Could the quality of meat have been the issue? <-grasping at excuses that don’t place the blame on me and/or the egg.
Any ideas?
They are great. Nice tug, but moist and tender.
So, I decided to make ribs on the egg using the 3-1-1 method @ 235 indirect.
Smoked them for 3 hours at 235. Wrapped them in foil, with the cider/bbq sauce/apple juice mixture. Let them sit for about 1.5 hours. Took them off, and ramped the egg up to lava level. Cut them in 2 rib sections and put them on to char the edges. Maybe a total of 45 seconds.
When I took them out of the foil, they were falling off the bone. And even after the quick sear, they where still falling off the bone.
They tasted freaking awesome. Good smoke, nice little char on the outside, BUT they where a little dry and tough. Wifey said I overcooked them. REALLY?
I was not a happy camper. Any ideas? Could the quality of meat have been the issue? <-grasping at excuses that don’t place the blame on me and/or the egg.
Any ideas?
Comments
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Did you try the bend test and did the meat pull back from the bone? Sounds undercooked...unlike my brisket failure. It'll come...Green egg, dead animal and alcohol. The "Boro".. TN
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Try a straight five hour cook, no foil and sauce if you want. That will give you a guideline to what the egg does on it's own. Then tailor to what you want.
Steve
Caledon, ON
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Dry and tough sounds a little undercooked, and +1 to what Little Steven said. Thats the only way I do ribs now.
Pentwater, MI -
Oh, and rereading your post. 4.5 hours @ 235 does seem a little short on cooking time. I'd bump it up to 250 for a full 5 hours
Pentwater, MI -
Damn, Undercooked? I never even thought about it that way, they where falling off the bone...
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I'm ready mixed messages here-"fall off the bone" would mean done to me but "dry and tough" implies undercooked. All I know is that in my eggsperience if you want fall off the bone then you need time in foil. Great suggestion by the idea man @Little_Steven to just do a straight BGE cook and use as a benchmark.
BTW- in addition to the bend test another good finish indicator is the toothpick test. Insert into the thickest rib meat and no resistance either way-you are there. Back on the horse!
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
me think it was undercooked too. did it fall off the bone in shreds or in clean whole chunk?canuckland
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Clean Whole Chunks.
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Just a guess, but maybe the steam from foiling could cause that fall-off the bone before the meat overall in quite ready.
Pentwater, MI -
Screw foil. Liquid in foil plus heat equals steam. Put the ribs on, drink for 5 hours, take ribs off, eat and you will be happy.Large Big Green Egg in a nest. North Shore of Boston.
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Only time I foil anything actually on the Egg is when I'm in a time crunch. 95% of the time I just let the Egg do the work. Research Car Wash Mike's ribs on the other forum, and then after reading up on his stuff, do a search for "quick ribs". Mike also established a quick recipe that works in a pinch. That's my base for ribs and haven't had any complaints with either method.I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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Here's a link to the above recipes mentioned by @Scottborasjr-
http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html Scroll down to the pork section. BTW-lots of additional eggcellent info on the site.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Alright...I am going to try it again using the Car Wash Mike Method. What's the worst thing that can happen?A couple of racks of ribs to put away with some booze? I'll take that risk.
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sounds like bones slipping off undercooked meat ... as opposed to properly or over cooked meat breaking/shredding.TheShaytoon said:Clean Whole Chunks.canuckland -
I thought the same @Little Steven, however I came upon this a couple years ago, not too long after he had passed.I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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Here is the technique for "true" CWM ribs.
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Scottborasjr said:I thought the same @Little Steven, however I came upon this a couple years ago, not too long after he had passed.
That was a quick rib/turbo that he was working on. Hiss BB method is above in eggcelsior's link to fire and smokeSteve
Caledon, ON
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Thanks @Eggcelsior and @lousubcap for linking the original method. Posting things when you should be working is hard
) I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
There's a dozen ways and everyone is right. I use St Louis cut almost exclusively. More even rack for a consistent cook. I do foil.
325
On SL I don't pull the membrane
1.25 hrs with a rub...I dont go too heavy
1 hr foiled with honey rubbed on
45 minutes or as needed to finish. Sauce if you want.
You can add time or subtract. My family likes fall off the bone. ..so that's what I do.
Green egg, dead animal and alcohol. The "Boro".. TN
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