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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

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Good Afternoon Fellow Eggheads I am extremely new to the BGE I tried baby back ribs yesterday and the taste was awesome.  However, they seemed a little tough and were very difficult to get off of the bone.  I prepared them as follows: BGE @ 250 degrees Ribs covered with RUB on night before.  I cooked the ribs for 3 hours in a rib rack sitting in a drip pan then poured about 1/2 inch of apple juice and covered with foil and cooked another hour.  Lastly I uncovered the ribs removed from rack and pan basted heavily with BBQ sauce and cooked another hour. This Totaled 5 hours at 250 degrees.  I was expecting them to fall off of the bone tender but it could not have been further from that. As I said in the beginning VERY NEW 3rd cooking any help would be appreciated.  I am curious if having the rack sitting in a drip pan was part of the issue being shielded from the indirect heat.  Please HELP

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  • Good Afternoon Fellow Eggheads
    I am extremely new to the BGE I tried baby back ribs yesterday and the taste was awesome.  However, they seemed a little tough and were very difficult to get off of the bone.  I prepared them as follows: BGE @ 250 degrees Ribs covered with RUB on night before.  I cooked the ribs for 3 hours in a rib rack sitting in a drip pan then poured about 1/2 inch of apple juice and covered with foil and cooked another hour.  Lastly I uncovered the ribs removed from rack and pan basted heavily with BBQ sauce and cooked another hour. This Totaled 5 hours at 250 degrees.  I was expecting them to fall off of the bone tender but it could not have been further from that. As I said in the beginning VERY NEW 3rd cooking any help would be appreciated.  I am curious if having the rack sitting in a drip pan was part of the issue being shielded from the indirect heat.  Please HELP
    ·
    November 2013