help with baby back ribs

Unknown · September 2006

What did we do wrong? First attempt to cook in our medium BGE: 4lbs of ribs in a vertical rack set in a foil drip pan with a half inch of apple juice, without a plater. We had 4 big chunks of apple wood pre-soaked overnight along with the charcoal filled just up to the air holes. We cooked at 225 for about 4 hours and the ribs still were not done, and tasted way too wood-smoky. Can anyone out there help before we try again?

Car Wash Mike · September 2006

<p />Stan,
You have to go indirect with a plate setter IMHO.[p]Mike

dhuffjr · September 2006

Stan,
Everyone has a different taste for the right amount of smoke. Next time try 2 chunks or 2 chunks without soaking them. Were they okay other than having too much smoke?

SouthOfI10 · September 2006

Stan, Was 225 the dome temperature reading or at the grate? If it was dome, the ribs probably weren't even close to being done. I've let babybacks go almost 7 hours at that temp and still weren't "right". Try the 3-1-1 method at 250-275 dome that is posted here a lot. It works great! You may also want to get them up above the apple juice a little bit (like Mike's pics!). As for the smoke, you'll figure out what you like.[p]Good luck.

Unknown · September 2006

Car Wash Mike,[p]Thanks, How can I go indirect without a plater for tomorrow? Beautiful ribs in this picture. You convinced me to buy a platerwith that image![p]Stan

Unknown · September 2006

SouthOfI10,
It was 225 dome temperature, so I will go with 275 tomorrow. On the 311 method, when you wrap each slab in foil do you put them back on the rack in the drip pan or do you remove the pan and place the packets directly on the grill?[p]Thanks so much for your help,[p]Stan

Unknown · September 2006

dhuffjr,[p]They were not cooked enough as well, I am going with a 275 dome temperature tomorrow...any other suggestions?[p]Stan

dan · September 2006

I've got about 8 pounds of saltwater catfish in the freezer. I would like to do something creative with it that includes using the BGE. Because these cats were really big the meat is kinda strong. So any suggestions on brines or marinades would be welcomed.[p]Thanks![p]

Car Wash Mike · September 2006

<p />Dan,
I usually blacken, but your e-mail has me concerned katiedog?

dhuffjr · September 2006

Stan,
Here is a link the JJ's direct method you could try. There are a couple of rib recipes/methods in the recipe section.
[ul][li]JJ's direct rib method[/ul]

Willie · September 2006

Stan,
I did back ribs yesterday on my medium.Lathered in mustard and dizzy pig cooked 41/2 hours direct on the grid at 230*,they were just fantastic, no turning yet moist and crispy and ready to fall off the bone.Willie

help with baby back ribs

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