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:
No, I think you are definitely on right track. You were pretty close for sure. It's just that you have to gain the experience to see what is going on and react accordingly. I usually run my ribs at 225-250, toss them in the Egg (platesetter legs up, grate on top, and don't open again for at least 3 hours. Most times I also use a rib rack. If I'm in the mood I may spritz with apple juice 2-3 times before the 3 hour mark. Other than that let 'em cook. I'm intrigued by the injection comment as well, not sure if that would/did work or not, but if you think it worked carry on. So many variables like how thick rack is, how much/little fat is in the rack, overall quality of the meat, bunch of other stuff to watch out for.....and pull the membrane:) As your experience and confidence grows so will your results. You may have a few train wrecks, but again that is what you have to learn like everyone else. Take the advise you get here, stir it up, develop your own "style", and have at it. Sounds like your enthusiastic and willing to learn, just gotta do it. And anyways, it's tons of fun. Best of luck!!!!!
Agree with most of stuff posted above. With the method you stated above 2-1-1 should have been in the ball park. I usually run 3.5 to 4.5 for backs, but I don't foil. Agree with leaving out the temp probes as well, not accurate at all. I usually use the toothpick method as my ribs are usually pretty thick and getting a good bend test is sometimes hard. Watch the bone pull back, toothpick slides in easy middle of meat between bones and pull them. Takes some time, practice, and patience to read when there done. Have at 'er again and see what happens. Welcome aboard:)
Keep up the good fight and best of luck as you move down that difficult road. Every time I hear of someone in the fight I remember the words of one of your famous basketball coaches, Jimmy Valvano, in his fight against cancer. "Don't give up, don't EVER give up". Great looking meal none the less. Enjoy your happy place, keep your chin up, and best of luck.
Indeed fine job!!!! I like using maple syrup in various sauces as well. I'm lucky enough to have a few small sugar shacks or personal acquaintances who boil it up in small quantities to have a good supply of the really good stuff. I've came close a couple of times to just sort of baste wings with just maple syrup alone to see how it works out. It's great on pork as well. Again, good job!!!