Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Ribs - Raised Direct, Probe
Options
SteveWPBFL
Posts: 1,327
I've had my Egg for four years now and struggled with ribs (spare, baby) much of that time using indirect CGS, car wash mike, bend test, low and slow, turbo, marinate, sauce last ten minutes, yada.
For the past three or four times though I've used the following method with great success. Put rub on ribs day before and marinate in fridge overnight. Don't bother pulling the membrane. Next day set the Egg for CGS raised direct, pick your smoke, put 3-4 chunks mixed in under the middle. Light the Egg with a fire starter and once it finishes set the bottom vent open about an eight of an inch and stabilize the Egg about 225F.
Throw the ribs on meat side up and insert a temp probe monitor in a meaty section between some rib bones. Let 'em ride for an hour and then open the vent a little and stabilize the Egg to 275-300F and let 'em ride some more until the rib temp hits 200F. Pull the ribs, cool, cut, and serve. Takes less than three hours.
This simple set up and method has become my go to. The ribs have been consistently juicy, tender, and flavorful. And so I wanted to throw it on the table here for comments. Goo Goo Ga Joob!
For the past three or four times though I've used the following method with great success. Put rub on ribs day before and marinate in fridge overnight. Don't bother pulling the membrane. Next day set the Egg for CGS raised direct, pick your smoke, put 3-4 chunks mixed in under the middle. Light the Egg with a fire starter and once it finishes set the bottom vent open about an eight of an inch and stabilize the Egg about 225F.
Throw the ribs on meat side up and insert a temp probe monitor in a meaty section between some rib bones. Let 'em ride for an hour and then open the vent a little and stabilize the Egg to 275-300F and let 'em ride some more until the rib temp hits 200F. Pull the ribs, cool, cut, and serve. Takes less than three hours.
This simple set up and method has become my go to. The ribs have been consistently juicy, tender, and flavorful. And so I wanted to throw it on the table here for comments. Goo Goo Ga Joob!
Comments
-
Sounds like turbo ribs. Now you found your way to cook ribs.
-
I probably should know this but....what is "CGS" ? For some reason I can't figure it out"I'm stupidest when I try to be funny"
New Orleans -
CGS-Ceramic Grill Store, BGE accessories. Link here: http://ceramicgrillstore.com Top quality. Site may be a bit overwhelming so give them a call if you have any questions.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.
-
Sounds interesting and worth a try. Compare to turbo ribs which is indirect 350 all the way, this method has the benefit of direct infrared from the lump. How much lump do you use, I would think no higher than the fire bowl or may be less?canuckland
-
I filled the firebowl and then a little more. This method uses way less lump than indirect and is just simpler (lazier?) in every aspect. There doesn't seem to be a lot of radiant heat since the the temp starts low, stays low, and burns downward.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum