Rib Disaster

bschroed

I just got my Egg 2 weeks ago, and put on 4 country ribs. I did not use the plate setter, just put ribs in a rib holder sitting on foil on the grate , and cooked for 2 hours 15 min. at around 300-325. They turned out tasty , but terribly tough. What did I do wrong? Or could it have just been the meat ?

BBQMaven

Doesn't sound like you cooked them long enough? Did the meat pull away from the bone? 

4Runner

Here you go.

 

http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html

 

 

mbcjr

I did the very same thing  bschroed when I received my egg this past winter.  However I made a couple more mistakes.

1. I cooked two different styles of ribs at the same time & expecting them to get done at the same time (St. Louis & Baby Backs)
2. I sauced them too early
3. my temp was to high 350

So the next time I used the plate setter legs up w/a small pan of water underneath @ 250.  I sauced them the last 5 min. and cooked them until the meat pull easily off the bone. 

I also use a ET-732 Maverick Redi Chek thermometer for the exact temp on the grill vs dome temp. You'd be a little surprised on the difference, especially at start up.

The ribs came out perfect to say the least.

mbcjr/God Bless

bschroed

Thanks mbcjr. How do you like your ET0732. Thinking on getting one .

DominicMagestic

don't cook country ribs like spares or bbs - they actually aren't ribs - cook em more like a pork chop

don't cook to time either