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Need Rib Advice...
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How many times have you tried and what was your previous method. Rub, sauce, time, temp etc?LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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@grege345 I've probably tried baby backs five times and never had a "wow, those are good ribs" result. I use a dry rub and go low and slow, but I have tried using a crutch a couple of times.LBGE & SBGE. Central Texas.
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Are you looking for fall off the bone ribs or ones that the meat stays on. Only reason I ask is some people have a different interpretation of a good rib. My wife likes pull off the bone ribs and I don't. Not that there is anything wrong with itLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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cook 'em indirect at 220 for 4 hours and then start basting them with your favorite bbq sauce for about another hour and a half
put some beer in the drip pan. the aroma of slow cooked baby backs and beer cooking in the Big Green Egg is one of the best
also, on youtube, Dave Semovoski (sp?) put a couple of videos up on cooking new York strips- his first time on the BGE (that's what sold me) and then he did another one with baby back ribs. Follow what he does and you can't go wrong.
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I tried all ways and right now my favorite way is to cook 275 to 300 indirect until they pass the bend test. No foil, no sauce.
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@grege345 I like just short of falling off the bone.LBGE & SBGE. Central Texas.
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I have done this and we love them. you can use BB or St. Louis Style
https://www.youtube.com/watch?v=0eSFdddaRnk
https://www.youtube.com/watch?v=GMQ7g2EJMoM
give it a try I think you will really say WOW!!
Brandon, MS -
I ve cooked bb ribs last weekend 3 .5 hours indirect 250 -300 heat first 2 hours on a rib rack then foiled them with apple cider for 1 hour took foil off then 30 min basting them with bbq sauce there were execelent mine and wife opinionTrenton ON 1 mbge for now
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I've done baby backs a bunch of ways, and have settled on... Dry rub of your choice. Even S&P, with a sprinkle of garlic salt works great. Cherry for smoke. 225-250 for about 5-6 hours until done. Occasionally, I will sauce for 15-30 minutes at the end, or provide some for dipping. I love them this way.Delaware Valley, PA Large BGE, CGS adjustable rig, iQue110, High-Que grate
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Like most everything else, there are many ways to get there from here.What didn't you like about your ribs so far? Flavor, texture, something else?They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
IMO a lot of it starts with the ribs you buy. You want a very even rack and not too thick with baby backs. That is very, very important.
My method is 2 hrs indirect, then 2 hrs foiled with a splash of apple juice in the foil, and another half hour or so with no foil adding sauce.
I cant stress enough the purpose of buying a well uniformed, rack that is no too think, just my 2 cents
1MBGE 2006, 1LBGE 2010, 1 Mini Max, Fathers Day 2015
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Try this. 2 hours at 250-270 with hickory/apple blend. After two hours lay out some foil and put a couple of pads of butter topped with some honey and brown sugar. Pull ribs off grill and put meat side down on the foil and wrap good. Make sure you have enough to overlap seam. Then put wrapped ribs back on. Make sure when you pull ribs off you keep lid closed while you foil. Let the foiled up ribs go an hour. A hair over wouldn't be the end of the world. So now you can pull the ribs off and un wrap. Be careful. Let the ribs go another 1/2 hour unwrapped. This is where I lay some sauce on them. Nothin fancy just whatever I have on hand. Go another 1/2 hour sauced. Now it's time to check for done ness. Bend test. Toothpick test. Thermopen. EnjoyLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Basic BBs. 4 hours bones down, indirect @250 with Apple and hickory smoke. I use mustard and sweet rub o mine on my ribs because it is more delicate than say bad Byron's. I like a little less kick on my ribs than say butts. That said, there are a million other variations. If you like ribs wet, take off an hour and foil for 30 mins with your ingredients of choice etc. 4 hrs bone down at 250 is standard dry rib for baby backs.
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pgprescott said:Basic BBs. 4 hours bones down, indirect @250 with Apple and hickory smoke. I use mustard and sweet rub o mine on my ribs because it is more delicate than say bad Byron's. I like a little less kick on my ribs than say butts. That said, there are a million other variations. If you like ribs wet, take off an hour and foil for 30 mins with your ingredients of choice etc. 4 hrs bone down at 250 is standard dry rib for baby backs.
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For god's sake man, You are from Texas. Cook a manly food like beef. If you want to eat baby backs, go to chil's or move to Memphis. Ribs are for people who don't have access to huge chunks of beef. I say all this because I suck at cooking ribs too and it hides my shame.Keepin' It Weird in The ATX FBTX
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This right here. Simplicity. Always good results. I do, however, usually sauce one rack with a bbq sauce of choice mixed with some honey, just to give everybody options.smokeyj said:I tried all ways and right now my favorite way is to cook 275 to 300 indirect until they pass the bend test. No foil, no sauce.
Little Rock, AR
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