Hooked and haven't cooked yet

Congrats on the new toy and good luck with your first cook. Don't be too overwhelmed with the different methods of cooking. Just experiment with all the different cooking methods and flavors and you'll find out what fits you. The best thing about it is that you'll most likely enjoy all the cooks, but it also gives you more experience using the BGE. It's a fun eggsperience.

As for posting photos, you'll need to upload the photos to website (a photo sharing website), and post the URL. Most people used to use Photobucket, but I believe there are problems with it (virus), so you may want to find an alternative. Basically all you do is upload your photo to the website, the website gives you a URL, and you post the URL within the IMG button barcode. Follow this guide to post a pic: http://www.eggheadforum.com/index.php?option=com_content&task=view&id=132&Itemid=182

I want to add, if you want to look up different ways to cook the ribs, either check the recipe section on this site, or search the forum for rib recipes. A lot of people have discussed how they've cooked ribs.

Enjoy, and definitely post pics.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=696662&catid=1

Here is a link showing some vent settings and temps. It was a big help to me bookmark that link for handy reference

Thanks to grandpas grub for originally posting it

ive had my LBGE for since around the 4th of july and just last weekend made the best ribs ive made yet. They were babybacks but i only bought them because they were on sale

I usually do spare ribs and have them cut St Louis style

went 250 for around 3 hrs wrapped in foil for another hour or so. then back on the rack for another hour actual cook time was about 5 1/2 hrs i used plate setter legs up with a drip pan with apple juice in it .

Rubbed them with yellow mustard and Bad Byrons butt rub ( i use this stuff on lots of stuff)

You should get edible ribs even the first time. The Egg makes it really easy to get good ribs with minimal effort.

Get your heat stable. Don't mess too much with the vents. Just little taps, and wait 15 - 20 minutes. Chasing temps up and down for hours is no fun. If the temperature runs a little high or low, anywhere between 225 and 275, you are fine. It will just changes the total time a bit.

Peel the membrane of the bone side. That will make it a little easier to get tender ribs, and give another surface that rub will stick to and penetrate nicely.

One bit of classic advice is "If your lookin' it ain't cookin'." Avoid opening the dome. Maybe peak in at 3 hours. Or 4, and have a bit of mop handy in case they are looking a little dry.

They may take 5 hours, they may take 7. Depends on the weight of the ribs. Tough ribs are usually undercooked. Egged ribs rarely get dried out if the dome stays under 260, and the ribs are done indirect. So give them lots of time.

Once the meat has begun to draw back from the bone, you can test doneness by how flexible the rack becomes. Well cooked ribs will flop over almost in half under their own weight. I can usually begin to tug the bones right out of the meat on the best I've done.

Practice makes perfect, and even eating your mistakes isn't all that bad.

Nothin to worry about. The Egg is very forgiving.
Ribs: Platesetter legs up, drip pan, grid, ribs.
The ps is really only used legs down for baking.

Good luck. Im sure you will do great.

You can spritz every hour or so with apple juice or your own mix.

Or, you can just leave them alone. The egg will give you pretty moist food whether you spritz or not.

You can also put some apple juice in the drip pan at the start of your cook. This will do two things. First, it will add some moisture as the apple juice steams. Second, it will keep the fat drippings from burning and making grease smoke.

Whatever you decide to do, let us know how it goes. Good luck.