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Minor frustration

edg1edg1 Posts: 86
edited 7:44AM in EggHead Forum
Hi All,

I did some more ribs, low & slow at 250f, like in all the recipes. And I cooked them for the same amount of time suggested, 4.5 hours. I smoked them over a pan with water & apple juice in it. Tasted fine, looks great. But the meat was not falling off the bones.

Any idea what I am doing wrong?

Thanks,

edg

Gratuitous BGE porn:

DSC_5853.jpg

Comments

  • Sooner EggSooner Egg Posts: 578
    I'm thinking not everything cooks in the same amount of time, those probably needed more time
  • Richard FlRichard Fl Posts: 8,080
    Sometimes I take an eggstra hour of so 'cause some meat is tuffer than other pieces.

    Baby backs 4-5 hours, St Louis 5-6 and beef 5-6 at 225-250
  • MemphistideMemphistide Posts: 207
    cook them longer to get it falling off the bone....when you pick them up, you can tell by how they fold
  • not cooking them long enough.

    what kind of ribs? back, spares?
  • WessBWessB Posts: 6,937
    You want fallin off the bone try foiling...I'm with all the others...ribs can never be cooked by a clock..there done when they're done...you can see one method of foiling ribs in the cooks section of my website...but I have tweaked it some putting that page up...
  • Little StevenLittle Steven Posts: 27,973
    edg1,

    What everybody else says, more time and try without any liquid in the pan.

    Steve

    Steve 

    Caledon, ON

     

  • Mud PigMud Pig Posts: 470
    I don't have my XL BGE yet, but I've been doing a lot of research on rib recipe. Seem like a lot of people swear by the tin foil method. After you are done with cooking them wrap then in 3 layers of tin foil with a little apple juice. Put them in a cooler for an hour. Take them out, sauce and then back ont he grill to caramelize.
  • Nature BoyNature Boy Posts: 8,399
    A recipe is just a starting point, and times will vary depending on so many factors. As was said below, you really just have to cook them til they are tender.

    Keep on practicin! Nice thing is, you can eat your mistakes. Cheers!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • BacchusBacchus Posts: 6,019
    Yep, try cooking a little longer last time. I usually go 5hrs at 275.
    Also, many consider "falling off the bone" to be over done, and that "pulling gently away from the bone" to be more desireable. Not sure if you meant that literally or not.

    Good Luck!
  • Little StevenLittle Steven Posts: 27,973
    Mud Pig,

    I don't use foil but I think you are supposed to cook for an hour in the foil.

    STeve

    Steve 

    Caledon, ON

     

  • Kenny 13Kenny 13 Posts: 321
    I'll agree with the others here. I haven't yet cooked ribs in the egg, but I have lots of experience with them in other cookers. I never shoot for "fall off the bone" tender anyway, but rather ribs that are tender enough that they will tear or "pull" with a little resistance.

    Doing part of your cook in foil can help you achieve the level of tenderness you're looking for, but it is not necessary to cook them that way for that result. You just have to cook them long enough and test them to see if they're done to your liking. You can try sticking a toothpick or probe in the meat between 2 bones to see if they are tender enough, or simply grab 2 bones and give a gentle pull to see if the meat starts to tear apart. Times given are simply guidelines, but they're not necessarily something you can follow to the letter and expect the result you're looking for.
  • I'm a 240, +/- 6hrs, no foil ribber

    But I don't cook to time - have had some go longer and some shorter.

    Look for some pull back on the bone or when they fold over like this

    Baby Backs
    IMG_4387800x600.jpg

    IMG_5984800x600.jpg

    Untrimmed Spares - note the pull back
    IMG_5981800x600.jpg
  • tach18ktach18k Posts: 1,607
    No need for the pan of water and juice, also were the ribs room temp, or were they 40 degrees from the fridge? that does play a roll.
  • WessBWessB Posts: 6,937
    I don't let ribs..or any other pork for that matter..come up to room temp..might be out of the fridge for 10 minutes or so, but certainly not long enough to get to room temp....thinkin food safety, be it right or wrong..
  • Isolated01Isolated01 Posts: 156
    Ditto, gotta watch them bones.
  • edg1edg1 Posts: 86
    Hi Terry,

    Out of the fridge.

    Next time, I will try the suggestions here.

    edg
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