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Baby Back Ribs

HawkeyeHawkeye Posts: 32
edited 1:56AM in EggHead Forum
Just doing two slabs of baby backs today, nothing major. Want to give it a test run.
Anyone have suggestions on marinades or what makes them come out best. I already have them skinned/demembranded


  • DavekatzDavekatz Posts: 763
    I like getting my rub on them early. I usually rub them with yellow mustard and hit them pretty heavily with rub the night before. Seems to give them a better bark.


    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
  • Take a gander at the recipe for "NFL Gameday Peach Ribs" that I posted about an hour ago. They are inspired by Dr BBQ and very good!
  • So it is definitely INDIRECT heat with the place setter correct?
  • Definitely indirect w/ platesetter..I think Dr. BBQ's recipes call for higher temps...but he uses foil with most of his...

    The standard is around 250 dome without foiling...I try to keep closer to 225 when possible.
  • Yes, the first 3 hours indirect with the setter legs up. The entire cook (next 1.5 hours) was indirect.

    I went with some Hickory flavored chips early in the cook as well. About 2 fistfuls.
  • Seems like the consensus is lower and slower on temp and time

    I have heard some people going as low as 200 degrees for 6 hours.
  • So platter setter in. Legs up.

    The chips, did you soak them in water first or just put in once the fire was set
  • 200 dome is only around 180 grid..and is very difficult to hold that low a temp without a guru (fan)...and you will be cooking forever....

    Keep it near 230-250 and you will be fine...its much easier to maintain & results will be just fine.

    No need to soak chips in water with the egg due to the lower temps...

    Check out third eye's site regarding want to let the initial white smoke clear out before adding the food...

    Good luck!
  • Stabilize the fire at 250 for a good 30 minutes with the placesetter in. I pull all of it out and put the chips right in the middle. Then I put the placesetter and grill right back on quick so you don't lose that much smoke.

    You'll be surprised how quickly the temp drops if you put a cold placesetter in.

    You don't have to soak the chips, but I do for 30 minutes.

    Good Luck......I answered your email as well.
  • EggZonaEggZona Posts: 108
    No one really ever talks about meat temp on the ribs. Do you cook them to a certain degree or is it a time thing?
  • DavekatzDavekatz Posts: 763
    I'm getting better about being able to tell when ribs are done without checking the temp, but I still use a Thermapen on the meat between the ribs just to make sure. Anything over 190°F is good to go, at 210°F you get to the falling off the bone stage. I like to be somewhere in between.

    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
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