Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day! We can’t wait to fall into cooler weather with you!
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Z_Egg is right. Add a little liquid to the foil and let them go for at least an hour if you're looking for fall-off-the-bone. After that it's up to you how long you want to put them back on with your finishing sauce.
Car Wash Mike is a great place to start. Personally, I don't like the foiling of ribs because I think it makes them too fall-off-the-boney (i.e. overcooked) for my taste. Some people love their ribs that way. You're making them, cook them to your desired doneness. As long as they pass the bend test you'll be fine. 275 dome is as good as any temp to start with. I've never had as good of luck going lower than 250, but I've gone as high as 350 with very good results. I AM a proponent of removing the plate setter and cooking them direct (sauces or in-sauces) for just a tiny bit to finish them. Good luck! I'm hungry now...
I use a heat gun in three different places (roughly a minute a spot) to get the flames going, stir it all up and shut the lid. Start to desired temp in less than 10 minutes. (My heat gun is from an old shrink-wrap machine. It used to double as a sandwich toaster when I did the shrink-wrapping in my store's back room.)