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1st rib attempt
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CincyEgg
Posts: 119
After a long two weeks since purchasing my egg, I finally got a rack of baby back ribs to throw on this afternoon. The temp control on the eggs as opposed to my old "ugly drum smoker" makes all the difference. Can't get enough of the food that comes out of this thing.
I stayed pretty simple and just put some Dizzy dust for the rub and sprayed a few times with plain old apple juice. Decided not to foil at all this attempt but I think I may do it next time just for about 1/2 hour or 45 minutes to minimize charring. All in all, I was pretty happy with them.
I stayed pretty simple and just put some Dizzy dust for the rub and sprayed a few times with plain old apple juice. Decided not to foil at all this attempt but I think I may do it next time just for about 1/2 hour or 45 minutes to minimize charring. All in all, I was pretty happy with them.
Comments
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You should be proud of those.XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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Looks amazing!
Nice cook!Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
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Great looking ribs! Looks like you nailed it to me.Enjoying life in Cincinnati, Ohio - Large BGE & MiniMax BGE
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Nailed It! Those look great. Ain't that egg cool...Green Eggin' in South Carolina
Go Gamecocks!!! -
Thanks guys. The bottom of the ribs got a little crisper than I like but the flavor was excellent so I guess I shouldn't complain
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Nail'd em!!!LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI.
If it wasn't for my BGE I'd have no use for my backyard... -
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Good looking ribs, and welcome aboard!
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Beautiful picture of those ribs and sides Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Not my best plated pic but we had some corn, potato salad, and mac and cheese to go with them.
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Those ribs look perfect to me. Great cook.Cheers,
Jason
Orange County- CA -
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Agree. That looks perfect.Biggreenpharmacist said:Minimize charring??? Those look perfect!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
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Looks great all around!!Large BGE x2 Now we're cookin' in Dothan Al.
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Wow... looks great... closeup pic of rib off the chainCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Killer!XL BGE, CGS AR & spider, 36" SS Blackstone, SMOBOT - Flower Mound, TX
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They look good to me. How long did you cook them and at what temp. If you have a lot of sugar in your rub it could burn a little. Warping in foil does two things, braises them to make them more tender and so you can add other things for more or different flavors. I like adding honey, brown sugar, butter and a little apple juice when foiling. Make sure to double wrap in heavy duty foil.CincyEgg said:Thanks guys. The bottom of the ribs got a little crisper than I like but the flavor was excellent so I guess I shouldn't complainXL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
I cooked them for about 4 hours at 250. It was the first time I had used the Dizzy dust on ribs so I wasn't sure how much sugar was in it. I did put the rub on pretty heavily so maybe I'll just go a little lighter the next time and see if that makes a difference.Ladeback69 said:
They look good to me. How long did you cook them and at what temp. If you have a lot of sugar in your rub it could burn a little. Warping in foil does two things, braises them to make them more tender and so you can add other things for more or different flavors. I like adding honey, brown sugar, butter and a little apple juice when foiling. Make sure to double wrap in heavy duty foil.
I appreciate it! I thought they did turn out a pretty nice color on the top.JohnnyTarheel said:Wow... looks great... closeup pic of rib off the chain -
FWIW - I do mine pretty similarly - I do a light dusting of dizzy dust on top, none on the bottom, and smoke for a few hours at 250. Then I ramp the temp up to 350 to make the timing work for me. If it's starting to crisp up too much I'll mop. (At 350, a rack of baby back ribs is done in about 90 minutes. So once I've put some smoke down, I know I can finish them in under an hour. Google mickey's turbo ribs - life changing stuff)Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Good to know about the turbo ribs. Didn't have company yesterday but I know I've had people waiting around for an hour or so for some ribs off the smoker.
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