Rib Questions

Unknown · February 2005

I had my BGE for about a month and have been monitoring this site during this time. It's great! A lot of extremely useful information. Have a plate setter and Guru on order.[p]The BGE is full of spare ribs...over a water pan. Dome temp of 250 and grill temp of 219...holding very steady. Figuring on about 6 hours. Does this sound about right? Plan to add ABT's during the last hour if I can find room.[p]Also, does anybody have a great rib sauce they are willing to share? [p]

thirdeye · February 2005

michobr,[p]For ribs, I tend to get the best end product with a target grate temp of 240° to 250°. I spray with an apple juice & cider vinegar mixture after 2 hours. [p]Someone else will surely chime in with a sauce....I like 'em rubbed heavy & served dry.[p]~thirdeye~

Unknown · February 2005

thirdeye,[p]Thanks...I'll bump the temp up a little

thirdeye · February 2005

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tach18k · February 2005

thirdeye, I never used a pan of water in the Egg. Never saw a reason since it doesnt dry properly cooked foods. My old metal grills sure did[p]

thirdeye · February 2005

tach18k,
I don't use a water pan either. I assumed michobr was doing that until he got a plate setter, but that is just a guess. [p]~thirdeye~

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