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For those that wrap their ribs.....
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Arkysmokin
Posts: 124
I typically don't wrap but I thought I would change it up a little next time. Hoping for a lighter color bark. It has a tendency to be a little dark without wrapping. My question is this. For those that wrap their ribs, what do you put inside the wrap with the ribs? I've seen Honey, Brown Sugar and Parkay. Just curious if anyone found something else that worked.
Live in Austin/From Arkansas
XL BGE
Comments
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I've added apple juice, as well as the Parkay Butter and Brown Sugar. Wrapped a rack of back ribs just with apple juice yesterday and it was devoured by the wife person and Minis.Low Country EggHead
Charleston, South Carolina
Large BGE (2016-05) & XXL BGE (2016-11) -
My wife likes them wrapped. when I do I just wrap. I add nothing.
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I've only done ribs a handful of times and have never added anything to the wrap. Each time I have had to be carful that the rack doesn't fall apart when I take them out to tighten up.Las Vegas, NV
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I think most people are doing 2-1-1 or 3-1-1 depending on what type of rib it is. I'm going to test it out soon. I don't care for mine to be falling off the bone.
Live in Austin/From Arkansas
XL BGE
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Yes, I do a modified 2-2-1 for BB's. I usually go 2-1.5-1.5 at 250-275. I don't like them falling apart either. I also sauce for the last 30 minutes. They have all turned out really well, except for my last time. The temp got away from me and ran hot for an extended period time. They were still tender just a touch dry.Las Vegas, NV
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I've only used butter, brown sugar, and honey... But like you, I'm curious to hear about other ideas too.Jeremiah | La Canada Flintridge, CA | XL BGE
"Life is about experiences... And one of my absolute favorite experiences is FOOD!" -
I used to do 3-2-1 and they are too done.
I did a 3-1.5-1 and they were still too done. I think I'm gonna try a 2-2-1 next time and then wrap when I get the color I want. I will be using Parkay, Brown Sugar, and Honey next time. -
I don't wrap but last ribs I spritzes for the first time and they seemed not to get as dark.
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I did to rush last night so I browned both side for 7 min a side then foiled with nothing for 2hrs the glazed for10. Came out great!
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Ribs are my kryptonite. I can't nail ribs for $hit. My wife and kids like fall off the bone (eat with a fork) ribs. I just can't seem to ever get them right.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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shtgunal3 said:Ribs are my kryptonite. I can't nail ribs for $hit. My wife and kids like fall off the bone (eat with a fork) ribs. I just can't seem to ever get them right.
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@shtgunal3 Do it the way I explained above...you'll get your fall off the bone ribs...:). I always use costco's 3 pack. -
I'm a 3-1-1 Baby Backer. I just ate the leftovers from my try at 5hrs naked last weekend and just a little to barky for me. tender with a good bite though....More meat please !! :-)
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Wrapping might work on a proper smoker, but I just can't get it right. My best results have been with Mickey's turbo ribs.....good color, tender, and with a good chew.South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
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I always wrap, just put a little apple juice and rub in there. last slab we're definitely tender they actually folded in halfXL BGE, KJ classic, Joe Jr, UDS x2
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When I wrap I add squeeze Parkay, Brown Sugar, Honey, and some Thai Chili Sauce (Tiger) for heat. I believe this is the same combo Frank Trigg uses and was very successful on the competitive BBQ circuit with. The flavor is intense, very rich and sweet with a touch of heat.Chicago, Illinois
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Apple Juice + AC Vinigar + Honey + Sriracha in squirt bottle
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Too much attention to this. Your rub should provide your flavor. If you foil, the power of that is braising. Compared to the rub and the finishing sauce most seem to apply, put whatever you want in the foil. Choose flavors that complement the finished product.Sandy Springs & Dawsonville Ga
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@bgebrent I agree. I tried some Kubachka on a rack, the acid tenderized the heck out of them. Was not intentionally going for fall off the rib tenderness, but that stuff broke it down."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
I use Sprite, citric acid in the soda helps breakdown the meat and it's a fairly low concentration.Large BGE - McDonald, PA
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Apple juice and brown sugar. Next time, I'll try maple syrup instead of apple juice!Roberval, Qc, Canada
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Alot of good recommendations. Thank you all
Live in Austin/From Arkansas
XL BGE
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