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msfgroup

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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  • Cant wait to see the pictures I just looked at the Meat Monster quite a set up ................love to hear how it works for you msfgroup
  • We have an office full of Galaxy 3 tablets without any issues.  when you get rid of the DSL you problems will go away.  I have two individuals 3 counting me on the road all the time with 4G Verizon Hot Spot modems and have conference calls they neve…
  • Thanks everyone!  As I said in my first post the process of cooking chicken legs are across the board and I am sure all delicious.  Since I am following up on a rib cook I think I will follow AD18's direction and give them a try this will also be a…
  • Thanks AD18 What temperature is the internal temp at 2 hours I know 165 is what everyone shoots for I may want a little more just curious thanks
  • Hoov I am getting some pizza dough from a local pizza shop that has fabulous crusts but I am not sure about he hydration factor ..................beyond my skill set. I am planning for a thin crispy crust if that will help.  Thanks Again
    in PIZZA Comment by msfgroup November 2013
  • thanks everyone this is a big help I did not get to do the pizza today due to some conflicts.  I kind of thought I should cook the sausage but glad to hear from the eggsperts!  Thanks so much! Hoov, What are Green Feet?  I am new to the egg and thi…
    in PIZZA Comment by msfgroup November 2013
  • Good morning I just calibrated my thermostat on my XL BGE thanks for all of the tips it was right on 212 degrees for boiling water on my gas range. I cooked the ribs above for a good 5 hours but they did not FOB as I had hoped must have needed a lit…
    in RIBS Comment by msfgroup November 2013
  • Thanks for the comments The DigiQ DX2 is the one I am looking at to purchase
  • BTW does anyone out there in EGGDOM use the BBQ Guru with their BGE?  Does it work well? Does everyone like it, recommend it?  I have not tackled any "long" cooks such as Pork Butt or Brisket I assume that would be the fit for the Guru.  All comment…
    in RIBS Comment by msfgroup November 2013
  • Thanks to everyone for the help.  I am picking up a ThermaPen today and going to calibrate the dome thermometer too.  Oh well! I guess I will HAVE to fix some more ribs on the BGE just for the sake of SCIENCE! Thanks again to everyone
    in RIBS Comment by msfgroup November 2013
  • NO I have not calibrated the dome thermometer. I never thought of that.  I have not purchased a Thermapen I have a digital probe and thermometer but I did not use it due to the extremely long time of cooking them.  I will take your advice and get a …
    in RIBS Comment by msfgroup November 2013
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