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3-2-1 Ribs
Comments
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3 hrs naked on the grate, 2hrs in heavy foil or a foil pan to tenderize and then 1 hr back on the grate. Good luck.
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Thank you, no sauce on towards the end or once I take them off?
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Be careful not to overcook. I've found one hour after the foil is too long depending on the temp. @TennesseeDave ...where are you located?Green egg, dead animal and alcohol. The "Boro".. TN
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3 hours in rib rack, 2 hours wrapped in foil with a bit of apple juice inside, 30 minutes to 1 hour uncovered, putting your favorite sauce on the last 15 minutes. Grill temp should be 225-250. You can crank it up to 300-325 when you are putting sauce on.
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Florida
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No foil ever!
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why? It seems like some do and some don't. I'm confused :((
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Personal preference. That's all. Everyone is right and everyone else is wrong.Green egg, dead animal and alcohol. The "Boro".. TN
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Here's more than you care to know about rib cooks:
- WRT ribs-all good info above and you will read different approaches to the cook. All rib cooks are some variation around X-0-0 which translates into the following: Basically ribs are cooked as usual (bone side down for me) for the first X hours. Then they are removed from the cooker and wrapped with liquid (Q sauce, some other liquid for flavoring etc) in a foil pouch with the meat side down. This becomes step -0- mentioned above. The sealed ribs are then returned to the cooker. At the end of the "0" time-frame, the ribs are removed from the foil and then put back on the BGE for the final "0" time-frame. This is when sauce is added if your desire. X-X-X defines the cook cycle. Those of us X-0-0 run without any of the above extras. It's all in what you like
And to determine when they are finished-the bend test if you have full racks-pick them up on one end and if they bend around 90* they are finished. Another method-use a toothpick and insert in the thickest meat-in and out with no resistance and finished. Also look for a good meat pull-back on the bones.
The above changes if you run "turbo" but I will let those eggsperts roll in on that cook method. FWIW-
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. -
Thanks much. They were actually just right. Sorry for the delayed response. It's been a few days since I pulled up the forum.henapple said:Be careful not to overcook. I've found one hour after the foil is too long depending on the temp. @TennesseeDave ...where are you located?
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Sorry, didn't answer your question. I'm in Franklin.henapple said:Be careful not to overcook. I've found one hour after the foil is too long depending on the temp. @TennesseeDave ...where are you located?
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@Mark0525
I like that Raider avatar my friend!!Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Did some 4-0-1 this past weekend. Four hours at 250 indirect, no foil, one hour raised direct at 350. Turned out great. Lots of ways to Egg good ribs.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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I cook naked for roughly 3 hours and baste with an Apple juice, dark run and butter basting sauce.Petaluma, CA
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