Ribs

Unknown · January 2006

I love cooking baby back ribs on the BGE. I use BGE coal and often hickory (soaked in water) for flavor. However, my ribs (even after slow cook 4 to 5 hours 250 degrees) with direct and indirect heating still come out dry. I do not use any mop. I've tried a water pan, wrapping the ribs in foil etc. - same result. [p]Any suggestions on how I can get the tender, moist, juicy fall of the bone ribs would be appreciated.

Hasenpheffer · January 2006

kyle reid,
I use the 3/1/1.5 method. During the 1 hour in foil try adding apple juice to the foil wrap. I haven't had a bad rack yet. Just a note, you don't need to soak your chips in water when using in the BGE. Good Luck on your next rack.

Tombo · January 2006

Kyle,

Here are a couple of sites to look at. Have you ever foiled your ribs for an hour?

http://www.dizzypigbbq.com/recipesRibs.html
http://www.wessb.com/Cooks/foilribs/foiled_ribs.htm
http://www.tm52.com/bge/index.html

Tom

Sandbagger · January 2006

kyle reid, are they dry or not fall off the bone like. I'm no rib expert, but it seems to me that in order for ribs to become moist and tender, the fat needs to render. If your ribs are dry, then you may be cooking them too long, way past the render stage. If the ribs are tuff, not fall off the bone like, then you are not cooking them long enough. My hunch is.....you are not cooking long enough...T

Sandbagger · January 2006

forgot to mention, I assume you are taking off the membrane along the backside of the ribs. That membrane won't render and can be tougher than nails...T

Haggis · January 2006

kyle reid,[p]Have you thought of trying spare ribs rather than baby backs? The extra fat tends to keep them more moist. Most baby back advice I've seen suggests cooking them a shorter time than spares because of less fat.

Unknown · January 2006

kyle reid,
Your cooking them to long. Sandbagger is right try them in fool for an hour and bast them BR

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