Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Baby Back Ribs

PCO3PCO3 Posts: 50
edited November -1 in EggHead Forum
I have managed to make great ribs on my Egg, but not the way I really like them. I am looking for instruction as to how to get the meat to be even more tender and just fall off the bone. Almost like a pulled pork consistency. Any help is appreciated.

Comments

  • Nature BoyNature Boy Posts: 8,297
    PCO3,
    Wrapping in foil for an hour or so after the first couple-3 hours on the cooker will help steam the meat a bit to give you the texture you are looking for. Then finish em off direct for a spell to refreshen the crust. Experiment with different lengths of time in the foil, and even adding sauce or liquid when you foil them.[p]Hope that helps a tad. Sure is fun experimenting!
    Beers
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • PCO3PCO3 Posts: 50
    Nature Boy,
    Thank you, I am anxious to give it a try.

  • PCO3PCO3 Posts: 50
    Nature Boy,
    I actually used ribs I had cooked on direct heat for 1 1/2 hours then refrigerated. I didn't like the results (weren't fall'n off the bone enough) but didn't want to throw out and is why I asked the question. I took the ribs out of the frig, slathered with Cincy's own Montgomery Inn BBQ sauce and wrapped with foil. I cooked at 250 degree for 2 hours and removed from foil and cooked additional 30 hour direct. UNBELIEVEABLE!!!!!! Texture and taste is restaurant quality and exactly what I was looking for. Shared with neighbors on boths sides and they thought I had brought carry-out from the local rib joint. My wife who is not a meat lover absolutely flipped over these things -- she thanked me for finding a receipe she could eat off the Egg. Even my 7 and 5 years olds ate them. This one is going into the BBQ journal. Many Many Thanks for your help!

Sign In or Register to comment.