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Anybody have good step by step for Ribs??
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A31unit
Posts: 199
Now I know this could be as complex as asking for political views but I'm gonna try anyway.
i wanna do ribs for the first time ever on my Large Egg. I need a tried and true detailed instruction for smoking ribs.
I was getting some great advice in my other post but I felt it good to start this one since it was getting off topic. I'm not looking for something too complex but just something I can make and feel good about myself!!
Thanks
i wanna do ribs for the first time ever on my Large Egg. I need a tried and true detailed instruction for smoking ribs.
I was getting some great advice in my other post but I felt it good to start this one since it was getting off topic. I'm not looking for something too complex but just something I can make and feel good about myself!!
Thanks
LBGE. Plate setter, PS Woo2, Flame Boss 200. Moorestown, South Jersey (about 15 min outside of Philly, Don't hold it against me. I would most likely rather live where you are)
Comments
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Turbo ribs is the way to go.
http://eggheadforum.com/discussion/1161595/turbo-ribs-first-timer#latest
Rob, Large BGE, Merritt Island, (Space Coast of Florida)Boiler UP -
Here's what I do...
1. Pull membrane
2. Apply rub. You can do this an hour before or longer, but need to refrigerate if you do
3. Get egg stabilized to 225-250* using whatever smoke wood you want. I prefer fruit wood for ribs. You'll be cooking these indirect
4. Put ribs on egg and close lid.
5. Have an adequate supply of your beverage of choice on hand (reminds that I need to run by the beer store as I am doing ribs for tonight myself)
6. Enjoy said beverages. Don't do anything to the ribs, not even look at them, until about 4 hours in (depending on your cooking temp)
7. Start testing for doneness and pull when they pass the bend test.
---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada -
In my mind there are 2 ways to do ribs. The turbo method or the Texas crutch method. Both produce excellent but different results. Below are a couple write ups I've done with pics. For what it's worth, I'm partial to the turbo ribs and that's what I'm doing today. Cheers!
http://eggheadforum.com/discussion/1153054/ribs-3-1-1-method
http://eggheadforum.com/discussion/1179942/turbo-ribs-last-night-with-pics
-------------------------------------------------------------------------------Strongsville, OhioYes. I own a blue egg! Call Atlanta if you don't believe me![I put this here so everyone knows when I put pictures up with a blue egg in it] -
Car Wash Mike's ribs will take care of you.
RIP CW Mike
http://eggheadforum.com/discussion/1133699/car-wash-mikes-baby-back-rib-class
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@TexanOfTheNorth describes what I have done for 4 years. If you want to add sauce, I put it on about hour 4 as my ribs, usually baby back, almost always take 4.5 hours.--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Mine are simple and great
- I don't buy SAMs anymore
- we have a GFS store they look nice
- remove membrane - cover with Tony's or season of choice
- egg indirect 225
- I use 1 or 2 red cups of jack Daniels hickory chips
- put 3 racks bone side down
- I rotate them every hour as tHe outer racks are getting some direct heat
- after 3 hours I foil each rack with 1/3 stick butter cook them another 30 min to hour bone side up.
they never disappoint
steve -
Follow texan of the north. Simple tried and true.
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Car Wash Mike method is by far the easiest method and you'll get the best results. I've just about tried them all and keep going back to the Car Wash Mike method.My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
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New Albany, Ohio
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Wow. Thanks for all the great responses. It seems like there is the quick method and method that includes more ingredients and wrapping in foil post cook. I will try both.
can someone clarify this part in Car Wash Mike's post.
"I always use an inverted V-Rack. I think the heat off the plate setter and drip pan, cause a tough skin on the bone in side"
i thought there was only one real way to use a V rack for ribsLBGE. Plate setter, PS Woo2, Flame Boss 200. Moorestown, South Jersey (about 15 min outside of Philly, Don't hold it against me. I would most likely rather live where you are) -
Don't over think this, do as the Texan says! If I want "sticky ribs", I do as Sea to ski does. Never foiled, never turboed, at 66, I don't rush any more...
1 LBGE, 1 SBGE, 1 KBQ and a 26" Blackstone near Blackstone, Virginia -
I am gonna go with @TexanOfTheNorth method for my first go at it. It is simple and there is no over thinking or stress involved. Apple juice injections, etc might be too much for me at first.
It seems smoke em get em off and enjoy!
thanksLBGE. Plate setter, PS Woo2, Flame Boss 200. Moorestown, South Jersey (about 15 min outside of Philly, Don't hold it against me. I would most likely rather live where you are) -
Spares or baby backs. This will matter with cook time as spares are meatier.
Then, do you want fall of the bone or a little bite required to get off bone. This will determine if need for foil or not.
Always pull membraneColumbia, SC --- LBGE 2011 -- MINI BGE 2013 -
I'm trying ribs for the first time on my new BGE. II can't get my BGE to get below 260. The vent and cap are barely open. It's been like this for the last 1.5 hours. If I adjust the vents any more, they'll be closed.Kansas City, MO - XL, LG, SM
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@jhayesbge you'll be fine at 260
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jhayesbge said:I'm trying ribs for the first time on my new BGE. II can't get my BGE to get below 260. The vent and cap are barely open. It's been like this for the last 1.5 hours. If I adjust the vents any more, they'll be closed.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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@Chubbs - Same SET UP as CW Mike for St Louis Style, just longer cook? That's on my menu this lovely 4th of July!
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Chubbs thanks for the feedback. I did over shoot my heat. I calibrated the thermometer last night based on advice on this forum, good advice. I will say that i'm using a igrill2 with an pro ambient probe. The igrill2 is the temp i'm using. I'm thinking that maybe the thermometer is cooler than the probe since it's closer to the stone.Kansas City, MO - XL, LG, SM
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jhayesbge said:Chubbs thanks for the feedback. I did over shoot my heat. I calibrated the thermometer last night based on advice on this forum, good advice. I will say that i'm using a igrill2 with an pro ambient probe. The igrill2 is the temp i'm using. I'm thinking that maybe the thermometer is cooler than the probe since it's closer to the stone.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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ChristinaSunshine said:@Chubbs - Same SET UP as CW Mike for St Louis Style, just longer cook? That's on my menu this lovely 4th of July!Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Just a couple of observations.
Early on I did CWM's method several times. It all but guarantees very tender ribs. But they are sauced, and I came to prefer unsauced "dry" ribs. Also, it is possible to screw up by leaving the ribs in the foil too long. Tho' still very edible, the meat can go to mush.
TexanOfTheNorth, but about 25F higher, and I prefer oak for smoke.
The turbo method works well. I've done it a few times, and still need some more practice. The only down side seems to me to be a little less smoke flavor.
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THEBuckeye said:
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gdenby said:Just a couple of observations.
Early on I did CWM's method several times. It all but guarantees very tender ribs. But they are sauced, and I came to prefer unsauced "dry" ribs. Also, it is possible to screw up by leaving the ribs in the foil too long. Tho' still very edible, the meat can go to mush. -
TexanOfTheNorth said:Here's what I do...
1. Pull membrane
2. Apply rub. You can do this an hour before or longer, but need to refrigerate if you do
3. Get egg stabilized to 250* using whatever smoke wood you want. I prefer fruit wood for ribs. You'll be cooking these indirect
4. Put ribs on egg and close lid.
5. Have an adequate supply of your beverage of choice on hand (reminds that I need to run by the beer store as I am doing ribs for tonight myself)
6. Enjoy said beverages. Don't do anything to the ribs, not even look at them, until about 4 hours in (depending on your cooking temp). Flip them.
7. Start testing for doneness and pull when they pass the bend test.
8. When close to done, open the vents a lot to increase temp to 325* and add sauce during last 30 minutes.Cooking on an XL and Medium in Bethesda, MD. -
This is the result of years of experimentation by a friend of mine.
Baby Back Ribs - cut in half - membrane removed
1 hour before cooking - Spread a light coat of yellow mustard and dry rub.
Moist Hickory Chips on the fire
Cook in rack at 250 for 3 hours - use a drip pan with some liquid
Remove - put rack in a pan with liquid – (Beer and Root Beer, etc.) - cover tight with foil
Cook at 350 for 1.5 hours - can use a gas grill for this
Remove the plate setter from the BGE - gloves are suggested.
Remove ribs from rack - carefully - put flat on BGE
Cook direct heat at 275 for 1.5 hours
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@TexanOfTheNorth do you use V Rack for ribs?LBGE. Plate setter, PS Woo2, Flame Boss 200. Moorestown, South Jersey (about 15 min outside of Philly, Don't hold it against me. I would most likely rather live where you are)
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Perfect every time and super easy. I have two slabs on as I type.
http://amazingribs.com/recipes/porknography/best_BBQ_ribs_ever.html
Fish, Hunt, Cook....anything else?
1LBGE, 1MMBGE, somewhere near Athens GA -
A31unit said:@TexanOfTheNorth do you use V Rack for ribs?---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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Such awesome feedback, I was questioning the same style choices earlier today and chose the CWM's... Almost to the sauce stage and everything looks amazing! Super impressed can't wait to taste them.LBGE
Atoka, TN -
Ol Mike has had me tied to the patio for 5-6 hrs many times since I tried that recipe.
Well worth the time. Better baby backs than any I have ordered out.LBGE, AR. Lives in N.E. ATL
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