Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Tim M ·


Tim M
Last Active
  • Re: Dry Ribs on the Egg?

    Crusty Dave,[p]It seems very hard for me to believe that cooking spares at 250° for only 3 hrs produced a dried up rib. Tough I can certainly believe since 3 hrs is way to short of time, but dried up is hard to believe. [p]One of two things comes to my mind. Either your dome thermometer is way off and you really cooked them at 450° or you are so use to steamed, boiled and sloppy ribs that ones that are firmer are in your mind dried up. I mean no offense here and am trying to help. Cooking spares for 3 hrs will certainly produce a tough rib because it has not had time to get up to 190° or more in the meat between the ribs. Did you take the temp of the rib meat? You want it to hit and hold at least 190° so the meat pulls cleanly off the bone. I prefer an indirect approach, but even direct at a temp of 250° for 4-5 hrs or more is not bad for spares.[p]Give the 3-1-1 method a try - it is almost fool proof. Check your dome thermometer sometime as well to make sure it is calibrated.[p]Tim
    [ul][li]Tim's cookbook[/ul]