Ribs Tonight...HELP!

Uncle Phil

Getting ready to put my first rack of ribs on the Egg. Have the 'V' Rack. Do I use the Plate setter? Do I use a drip pan. Immediate responses appreciated.[p]Uncle Phil

WessB

Uncle Phil,
I use a platesetter and only use an inverted v rack if I`m doing more than I can lay down on the main grid...you can see exactly how I do ribs on my website in the cooks section..HTH[p]Wess
[ul][li]WessB`s[/ul]

mad max beyond eggdome

Uncle Phil,
well, first off, hope you don't plan on eating them till after 9:00 tonight. ..i follow the recipe, set up egg at 250 degrees, with grid on inverted plate setter. . .depending on how many racks you have, you can either lay them flat or put them in the v rack. ..whatever fits. . ..let em smoke for 3 hours this way, then remove them, wrap in foil (i put honey and brown sugar on them first), and put them back in the egg for 2 more hours. ...after 2 hours remove them from the foil, put them back on the egg (let the temps go up to around 300 degrees), sauce em if you want to, and let them finish up (you'll know when they are done when you stick a toothpick into the meat and it moves freely). ...[p]i'm sure others will weigh in with some quicker methods, but thats how i was taught by someone here on the forum. .. .

Pakak

Uncle Phil,[p]There's lots of ways to skin a cat.[p]The way I make ribs is - indirect, using a platesetter with feet up. I put foil on the platesetter, with edges rolled up slightly ... cheaper than using a drip pan and no cleanup. Then the grill on top of the platesetter and the v-rack on top of the gill.[p]You can get 5 different answers after mine. Whatever works.

Pakak

"hope you don't plan on eating them till after 9:00 tonight"[p]He can just use CWM's 5 minute ribs technique.

mad max beyond eggdome

WessB,
hey wess... . i keep lookin for those latest cruise pictures. . .when are you going to post them???. .. i did a killer hash last night for dinner with diced up potatoes, onion and diced up leftover prime rib roast (on the stove top with butter/olive oil) that i'm thinkin about for waldorf breakfast this year. .. i would do it in a wok in the egg like you do your eggs in. .. .oughta compliment your eggs nicely. .. .

Mark Backer

mad max beyond eggdome,[p]ditto max. 3 hours indirect at 250 flipping every 45 minutes, 2 hours foiled (I use a foil drip pan and put foil over the top courtesy of CWM) and then a little to finish at 250 direct, although that doesn't always work b/c the meat is falling off the bone at that point. [p]Had them sunday and they were "the best ever."

Car Wash Mike

Pakak,
LOL, I think that is enough of that. I'll never post when my dinner will be ready in 5 minutes again.[p]
CWM

WessB

mad max beyond eggdome,
That sounds, and would be awesome, it would be a great compliment to breakfast...I gotta get Sally motivated on the new cruise page, she just recently got the pictures all named and ready...soon I hope..[p]Wess

Pakak

Car Wash Mike,[p]I confess to having some heat-n-serve ribs from the grocery about a month ago or so. They really weren't too bad, though a little heavy on the sauce. Suprised me. Don't remember what the brand was. No, not nearly as good as what I can do on the egg, but not too bad in a pinch.

RRP

Uncle Phil,
yup, you'll get many answers here, but if time is important you might want to postpone the cook. OTOH for 2 years now I've been following the No Flip/No Peek method C~W taught me and I believe JSlot had a finger in it too. Anyway using the platesitter inverted with the grate on top cook ribs with curved side up at 300 for 3 hours - no flip - no peek. At that point wrap the rack(s) in foil and return to the grill. After 10 minutes snuff your BGE but leave the ribs alone. 20 minutes later unfoil the ribs and return them to grill to firm up a tad. - not more than5 minutes though. If you don't already have a Thermapen I suggest you buy one unless you are an eggperienced rib man. The meat between the bones should be 190 to 195. Enjoy.
BTW you might want to place a DRY drip pan under the ribs or at least a sheet of foil or your plate sitter will get pretty greasy.

Uncle Phil

Thanks to all who responded. Ribs are on now.[p]Uncle Phil[p]