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New XL owner doing his 1st cook

erichbosserichboss Posts: 27
edited 7:43PM in EggHead Forum
I am doing my 1st cook ever on my new christmas gift, XL BGE! I would like to do some baby back ribs and looking for some basic cooking advice. My plan as of now is this:

1. removing the membrane off the back and then putting the dry rub to the ribs and letting them sit in the fridge overnight.
2. get my egg up to a temp of about 220-240 and stable and putting the the plate setter in with a drip pan with apple juice/makers mark 1/2 inch deep. put the grill grate on and laying the ribs so they don't overhang past the drip pan.
3. close the lid and maintain for 3 hours
4. pull the ribs wrap in foil with 2 oz of apple juice
5. stick them back on the egg for about 1-1.5 hours
6. pull them from the foil and back on the egg for 30-45 minutes basting with bbq sauce the last 15-20 mins

Is this the general idea for baby backs? Please any and all advice will be appreciated.

New XL owner


  • Sounds good. You should be fine at 250 since you have a drip pan
  • Photo EggPhoto Egg Posts: 7,895
    Sounds good but I would bump temp to 250-275 dome and test your BGE dome temp gauge to make sure it's on the money.
    You will love your XL. It's a rib cooking monster.
    Thank you,

    Galveston Texas
  • ok cool will do that for sure!
  • The process you described should work

    I would check my thermo to make sure it is calibrated correctly

    Make sure the bad smoke is gone before you put the ribs on

    I wouldn't rub the night before - if your rub has some salt the ribs will come out with more of a ham taste - if that is what you like, that's fine. I light the egg, then do the prep. Bad smoke has dissapated by the time the BBs are ready.

    Foil if you like but not necessary

    Without foil - plan on around 6 hours

    When are they done? When they are done - check with the bend test
  • Sweet so i can ditch the foil step to be honest I wasn't to keen on that. And the pic lol will be the measure for my 1st cook for sure! Oh and about the rub that is a good point, I will do the rub right after I light the egg up! Thanks for the advice!
  • Nice cook to break in the XL

    Good luck with it
  • I agree with Frank the foil is an unessary hassel and rub right before they go on the Egg. I also spritz the ribs every hour with a 50/50 mixture of apple juice and apple cider vinegar from a spray bottle. In 5-6 hours you will have some fine ribs. :)
  • now about the spritzing don't i want to keep the egg closed up for the whole time or is that more for the shoulder roast?
  • SmokeyPittSmokeyPitt Posts: 9,860
    Spritzing is one of those debated items...but some people really like it.

    This is the most popular method:

    It does involve spritzing.

    My $.02 is I would save the Makers to drink ;).

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • LOL i am with you on drinking the makers but makers in the bbq makes some ribs! At least they did on the weber, heh so i am really jazzed at trying it on the egg!
  • I was giong to suggest the spritzing. Apple Cider Vinegar will be your new best friend.
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