Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Help with Ribs

rrgatorrrgator Posts: 21
edited 10:53AM in EggHead Forum
Going to cook ribs for the first time. 2 St Louis racks. Question - direct or indirect? I looked at several of the recipes and they appear to use the direct method at low temperature. I was thinking of indirect at dome temp of 225. Any thoughts would be appreciated.


  • I would go indirect, starting at 225 then gradually raise my temp after 3 hours to 250 then finish at 275.

  • BamaEGGBamaEGG Posts: 169
    I curious Mike, why do you gradually raise the temperature?
  • Just my opinion. Better smoke ring. Your keeping your temp lower keeps the ribs cooler for a longer period of time.
    The higher temp at the end gives a great bark and you can see the rest of the fat rendering out.
    These where cooked this last weekend.
    This was after approx 4 hours.


Sign In or Register to comment.