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First Cook " Baby Back Ribs"
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roofsc
Posts: 53
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 !!
Comments
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Congradulations on the new egg and welcome aboard. The grub looks like a winner to me =D>
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. -
Welcome. Try using wood chunks, not chips. Where are you located??Slumming it in Aiken, SC.
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That is a great first cook. Welcome!Louisville, GA - 2 Large BGE's
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up in Greenville
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Nice job, you're hooked now. Nice pics, keep um comingLBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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Welcome, ribs look good.
:-bdUsing a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Nice first cook!! Welcome aboard-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Welcome to the forum ... ribs look good.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Welcome
Not sure I've heard "not peaking is hard" but bourbon does slow that down.Green egg, dead animal and alcohol. The "Boro".. TN -
henapple said:Welcome Not sure I've heard "not peaking is hard" but bourbon does slow that down.yes….yes it does
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Yum, love me some ribs! Good looking first cook!Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
Nice....welcome
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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Welcome, and nice looking cook!Belleville, Michigan
Just burnin lump in Sumpter -
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.Firing up the BGE in Covington, GA
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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.
Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
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Welcome, the ribs look great. Have fun with the new egg.
Lititz, PA – XL BGE
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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.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Welcome aboard and enjoy the journey. Great cook.
And with the drip pan-make sure you create an air-gap (use washers, foil balls etc) between the pan and platesetter so the drippings don't burn.
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 for the advice. I definitely put too much wood in the egg, had a pretty good fog going.i did have a dry drip pan directly on the platesetter . I'll get that elevated next time for sure.cooked some chicken breasts tonight…weren't around long enough to get a picture
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Welcome. Nice cookSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Welcome.Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
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Welcome. What type of wood did u use?LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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1/2 apple and 1/2 pecan
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