Ribs: your take

greenfan · January 2010

Okay, I know this has probably been gone over before, but I am new to the egg.
Got some ribs today. This is what I am planning based on a friend of mine (and confirmed on BBQ Pitmasters)
Dry rub, cook for 2-3 hrs at 250. Then put honey, brown sugar and apple juice in foil. Cover and cook for another hour or so. Take off and enjoy!
Does this sound reasonable, or does anyone else have better plans?
Thanks.

Hoss · January 2010

3-2-1,3 hours @ 250 dome 2 hours in foil,1 hour back on grill uncovered to firm em up.Babybacks only,Spares uaually take a couple more hours.

greenfan · January 2010

I've heard of the 3-2-1. When I ate at a friends house recently he mentioned it, but we skipped the last step. Was still good, though. I'm just really hoping I don't screw up my first rib cook

Frank from Houma · January 2010

Geaux here

http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html

While you are there you may want to check out the place - thirdeye has some quality info.

tach18k · January 2010

2 hours in foil may make the ribs mushy, 1 hr at best

Donwon9999 · January 2010

I just did ribs this way last weekend.

I cooked them 3 hours in the v rack with a dry rub on them. Then I put the sugar, honey on them with apple juice in foil for about 1 1/2 hours. This had the plate setter in for indirect cooking. I also put wood chips soaked in guiness beer in.

I then took them off, removed the place setter and then put back on with bbq sauce. This was only about 20 minutes or so. You have to be careful as the sugar / honey will burn quickly.

I cooked them around 250 but the temp varied around 225-275 during the entire time. If you find the ribs are not cooked after the foil, keep them in longer.

We really enjoyed these ribs and this is how I will cook them for here on out. They were fall off the bone with a nice crispy rub and lots o sauce!!

Lei'd-n-Egg · January 2010

Not sure if you're taking a poll, but I'm with Hoss and Frank. I think you need some time out of the foil and back on the grid before serving. Check out that link to Carwash Mike's method and then try your own tweaks.

Good luck
Bryan

smoky b · January 2010

they're going to be good no matter how you do them but I think putting them back on the grid after the foil makes them "gooder". it gives you a chance to put a nice glaze on them.

Bluecrab3 · January 2010

Greenfan,

Congrats on your new egg. The 3-1-1 is a great method for sure, and here is another one to add to your collection of methods. For my palate, I'd skip the honey, though. That's the only piece that for my palate would not work, if you do it that method. If you like sweet stuff, it will work great for you. Anyway, this is how I do mine, and will do mine for my daughter's 6th birthday today...

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=596913&catid=1#

Good luck!!!

Ribs: your take

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