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HELP! Ribs cooking now....Need advice

redneck6497redneck6497 Posts: 179
edited 10:26PM in EggHead Forum
Hi All,

I am trying to make some spare ribs DRBBQ style. I put them on at 1:00 and cooked them mostly around 325, but let them go down to 275 - 300 a few times. I left them for on about 1 1/2 hrs, and covered them and have been cooking for 1hr. I tasted them, and they are a little chewy.

Do I need to just leave them on? or did I cook them too fast, or make them overdone???

Comments

  • If they are chewy, they aren't overdone.

    If they are overdone, they will be dry.
  • I find spares usually go longer (5 or 6 hours at 250 so you will be quicker)and chewy sounds like they arnt quite done yet.

    Doug
  • Everyone was right .... they weren't right. I'll post again later and let you know what I found.

    As usual THANKS FOR THE HELP!!!!
  • Here is a link to a video I did on doing ribs. I think it will help. Low and slow is the magically trick



    Uncle Phil
  • 2Fategghead2Fategghead Posts: 9,623
    I have cooked them many times and 250F dome has worked well for me. Mine usually cook till they bend way over when I pick them up from one end with a pair of tongs. I have checked the times in the past and fine they usually cook around 5 or 6 hours. It will depend on the size of the slab of ribs you are smoking. Good luck and remember it's all good and you will do better next time. Tim ;)
  • DRBBQ cooks them for 2 hours for color and then foils for an hour or so to make them tender. That's what he said at Eggtoberfest anyway. Hope this helps.
  • Hi All,

    Thanks for all the advice yesterday. I did figure something out. Hey, its all a learning experience anyway. The ribs I had on the very bottom closest to the plate setter were absolutely done and delicious. The ribs that I had to stack to the top were less done, and a little more chewy. However, it confirms my suspicions that if they are chewy they aren't done (several of you said that). The only bad thing about the ones on the bottom was that they got "blackened" on the bottom somewhat because the apple juice I put in the "package" got a little too hot and the sugar burned up. My dad ate those and really loved the "blackened" parts. The top meat was to die for though .... just like Dr. BBQs. I a good handful of pecan chips on early and saw so much smoke that I actually waited so as not to get too much smoke. That was a mistake. I think they definitely could have taken it.

    All in all, they were darn good ribs. I can't wait to cook them again. I think another few times and I'll have it down pat.

    I can upload pictures if anyone wants to see the final product.
  • 2Fategghead2Fategghead Posts: 9,623
    redneck6497, Last summer when I cooked Baby Back ribs I had a lot of guests and the cook was a Car Wash Mike tribute and was to be posted in one of the longest post I have ever seen. Because I spritzed very often I also rotated if I hadn't my cook may have turned out like yours.

    Also, if you have pic's you should have them in you post. Pic's help tell your story and can help someone in the future as well as help you.

    Keep cooking ribs cause it gets better and better and Like your Dad you get to eat all the mistakes. :P Tim

    Here is the link to that historic post. My cook is on page 5 and the whole post goes for 15 pages.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=921990&catid=1
  • redneck6497 wrote:
    Hi All,

    I think another few times and I'll have it down pat.

    quote]

    Nope, if you are like most, you will be fiddling with your technique.

    That, and playing with fire are part of the enjoyment.
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