Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Rib smoking techniques

bigredqbigredq Posts: 15
edited 1:52PM in EggHead Forum
Newbie question: any suggestions for keeping ribs moist during smoking with plate warmer in place? My first try at steak and chicken on the open grill were awesome, beyond restaurant quality. First try at rib smoking ended up dry and overcooked; temp did not exceed 325, although I tried to keep it at 250. Thanks!


    I just tried Thirdeye's EZBB Ribs last weekend and had great success with it. My post is HERE.

    Good luck and welcome to the forum,


  • you didn't cook them long enough. i know that sounds stupid, but it's the truth.
  • ledmondledmond Posts: 88
    I've used the 3-2-1 method @ 250 dome and works like a charm every time. 325 seems too hot to me but I am no expert, probably why they dried out, too hot and too fast of a cook.

    3 hours indirect, 1-1/2 to 2 hours in foil (indirect or direct), then 1 hour direct after removing foil.
Sign In or Register to comment.
Click here for Forum Use Guidelines.