First Cook " Baby Back Ribs"

roofsc · January 2015

Made the jump and got a large Green Egg. First cook was baby back ribs. Learned a lot with the cook. About 4 hours

220 degrees. Came out nice and tender, a little too smokey (see below) and i made a sauce, Fat Johnny's Piedmont Sauce to go with

the ribs. Lessons learned:

1. Wood chips, a little goes along way.

2. Remote thermometers are a must.

3. Sauce is great, seems to get better after a day or two in fridge. make ahead of time !!

4. " Not peaking" is hard

5. I think the "Egg" and this forum and I are going to be spending a lot of time together.

ps. hello everyone !!

SGH · January 2015

Congradulations on the new egg and welcome aboard. The grub looks like a winner to me =D>

Jeremiah · January 2015

Welcome. Try using wood chunks, not chips. Where are you located??

johnkitchens · January 2015

That is a great first cook. Welcome!

roofsc · January 2015

up in Greenville

logchief · January 2015

Nice job, you're hooked now. Nice pics, keep um coming

anton · January 2015

Welcome, ribs look good.
:-bd

Mattman3969 · January 2015

Nice first cook!! Welcome aboard

Jeepster47 · January 2015

Welcome to the forum ... ribs look good.

henapple · January 2015

Welcome

Not sure I've heard "not peaking is hard" but bourbon does slow that down.

roofsc · January 2015

henapple said:

Welcome Not sure I've heard "not peaking is hard" but bourbon does slow that down.

yes….yes it does

oops, peeking

Monty77 · January 2015

Yum, love me some ribs! Good looking first cook!

AUCE · January 2015

Nice....welcome

MeTed · January 2015

Welcome, and nice looking cook!

jonnymack · January 2015

Welcome, this forum is an unbelievable reference source for you. It will eliminate so much error from your cooks. The users are awesome, you will become an addict.

DieselkW · January 2015

Suggestion?

Looks like you didn't have a drip pan under those ribs... fat directly hitting the plate setter could be the reason you felt you had "too much smoke".

There's ongoing (and going and going) debate on whether or not to put water in the drip pan, but I think everyone agrees to a drip pan under ribs. The dome is 220f, the platesetter is at a much higher temp, inches above the fire. When fat hits it, it smokes black.

I use a roasting pan with a "V" insert, lay the ribs on that, and the roasting pan on the grill 4" above the plate setter. (About felt level)

Try that, see if the offensive smoke flavor disappears.

abpgwolf · January 2015

Welcome, the ribs look great. Have fun with the new egg.

SmokeyPitt · January 2015

The ribs look great! Way to jump it with both feet. I agree with @DieselkW- something to catch the drippings might help. Another tip is to make sure you give the egg some time to stabilize and burn off the bad smoke before you put the food on. That was a mistake I made early on- I thought there should be white smoke pouring out the top. That will taste like a campfire.