ribs questionarre

eggor

well i've done plenty of ribs in the last year, actually last year is the first time i've even tried cooking ribs, and had mixed results. I've done them direct, indirect, 3-2-1,3-1-1.5, and maybe a couple other variations. I know my first try was just plain ignorance and the ribs have gotten a lot better since, but i don't think i would impress many of the elders with my cooking. I decided to get out my recipe book and look up all the recipes that i have saved and forgot about a lot of the different ways to cook them. does anyone have any "ain't gonna do that again" or "why did it take me so long to figure that out?" just lookin for the finer tips of what really makes for great ribs.[p]Scott

David

eggor,[p]I followed the rib recipe that came with the egg (video). I have alway cooked low and slow in the past, but the video called for 2 hours at 350. I must say they were fall off the bone delicious.[p]pulled the membrane, rubbed yellow mustard on both sides, dusted with Steve Raichlens Memphis Rib Rub recipe (from his Barbeque Bible book).[p]

eggor

David,[p]i never got the video, and nobody has ever posted cookin at 350 for two hours. can it be that simple to get tender moists ribs that fast?

Dixie_Flyer

eggor,[p]I think that putting them in foil as part of the cooking process makes a huge difference...I did some using the 3-1-1 method yesterday and they were the best ribs that I've ever eaten (I cooked them around 250 degrees or so using a plate setter)

Unknown

eggor, if you'll follow this closely, you'll have mastered ribs. Mr Slot is a master rib cooker from what I understand and caters em a lot. see link

[ul][li]JSlots Ribs[/ul]

eggor

Chet,
actually it was jslots recipe that i used the first time out, don't know what went wrong but i've had better luck with different methods. now i gotta say that when i tried the first time i was bout as green as green newby gets, so can't say that i actually followed the recipe, times, or temps. may be time to visit 'old school' and learn a lesson or two.[p]thanks for the reminder[p]Scott

David

eggor,[p]I just did it 2 nights ago - they came out fall off the bone moist on the inside with a nice crust created by the yellow mustard and dry rub. I have another buddy with an egg in VA who has done it slow and the 2 hour 350 way.....he prefers the 350 method. Try it once and see what you think!?