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1st Baby Backs

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edited November -1 in EggHead Forum
This was my first attempt at ribs on my Large. 5.5 hours indirect, 225 degrees. I had them in a rack until saucing time. [p]My neighbor said, "These are the best damn ribs I have ever had." [p]bge.jpg
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  • BurntOfferingBBQ
    BurntOfferingBBQ Posts: 48
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    I noticed your virgin EGG and platesetter. If you want to keep the platesetter from getting all gummed up from drippings that get thick after a while.....many of us use foil on the platesetter to help slow this down. Ribs look mm goooood!!!
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  • stike
    stike Posts: 15,597
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    ccraig4604,
    imagine how good they'll be your fifth time
    ed egli avea del cul fatto trombetta -Dante
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    ccraig4604,[p]
    I am attempting my first rib outing on the egg tommorrow. Can you walk me thru your steps?
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  • Chris
    Chris Posts: 148
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    toomsdpt,[p]I sent you an e-mail. It was a spur of the moment cook, so I didn't have a tremendous amount of prep time. Just cooked at a stabilized 225 in a rack without opening the lid until hour 4. Used Emeril spices b/c I was out of everything else and used Stubb's bbq sauce at the end.[p]I'm not a pro, just a fan of bbq.
    ccraig4604
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    ccraig4604,[p]Man they look good!! Award winning. My only suggestion, since you have such a nice, new grill. I would cover the plate setter with heavy foil to reduce the amount of gunk buldup. Just my anal, fastidious opinion.[p]Howard

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    Howard,[p]Thanks for the tip. That's a great idea. I've been using tin baking pans for my beer can chicken, but didn't do anything for the ribs.[p]ccraig4604
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