First Ribs on LBGE?

AlbertaEgger

I am going to try some ribs this weekend on the LBGE, First ribs on egg, I was going to do just low and slow, 225 - 250 till they pull, however I have heard of Turbo, as well as the 3-1-1? Can someone explain the 3-1-1? Is this recomended, i wont need the turbo, as I have the day pretty much open. Thanks for all the good reading again to everyone, have a great weekend.

lousubcap

X-X-X refers to the various steps in a rib cook-X hours on the grid followed by X hours in foil followed by X hours out of the foil, on the grid with a sauce applied at the end of the cook.  Some of us run X-0-0 to reduce cook's effort but experiment with the different ways to go and find some that work for you.

Here is a link (scroll down to the pork section) for all you need to know about ribs-enjoy

http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html

Mickey

Just in case of rain. Turbo Ribs....

350 indirect 1hr 40 min.

Pull membrane , rub. Put on at 350 and leave the hell alone for about that time. I opened 15 min early and sauced my half rack. This is called turbo ribs and I will never go back to 4 and 5 hour ribs.

Note: with or w/o mustard works

AlbertaEgger

Pretty sure I wont have to worry about any rain this Sat, or for another few months,.. But great to know. I might just try the turbo anywys. Thanks again.

pwg56

Mickey said:

Just in case of rain. Turbo Ribs....

350 indirect 1hr 40 min.

Pull membrane , rub. Put on at 350 and leave the hell alone for about that time. I opened 15 min early and sauced my half rack. This is called turbo ribs and I will never go back to 4 and 5 hour ribs.

Note: with or w/o mustard works

This is the first I've seen someone recommending pulling the membrane on ribs that have started cooking (not that I've read every recipe, but I've read a few).  Is it harder to work with ribs that are hot?  (or is it easier).  Is there a reason flavor or texture wise to do it this way? 

AlbertaEgger

Not to speak for you Mickey, but I think you may have read that wrong pwg56, "350 indirect 1hr 40 min..." was just an over view. Below that was just stating to remove membrane, rub, cook. I remove this everytime.

pwg56

AlbertaEgger said:

Not to speak for you Mickey, but I think you may have read that wrong pwg56, "350 indirect 1hr 40 min..." was just an over view. Below that was just stating to remove membrane, rub, cook. I remove this everytime.

Thanks. Feel a bit dumb for mis-reading that.
8-|

Mickey

What AlbertaEgger said. Otherwise you would burn your fingers.

Mickey

OH HELL...... Could pwg56 be VI.... Your back????????????????????? Gary is this you.......

I am slower than most, but.......................

AlbertaEgger

Im going to attempt the 3-1-1 with some memohis style rub, as well as the sauce, Question is, 225 Dome Temp for the entire cook... or higher.

lousubcap

@Albertaegger-cold in them there hills...but to your ? about 225*F (or the Canadian equivalent in C) realize that when cooking indirect (platesetter or some other device between food and burning lump) the dome temp will initially be around 20-40*F hotter than the cooking grid-longer the dome is shut the closer the temps but...225*F on the dome puts the cooking grid at around 200*F to cook-it will take forever and then some to get finished-I have found that around 250*F on the dome to be the "low-end sweet spot" where the BGE naturally tends to settle in for low&slows. BGE does not tell you about this offset so my first low&slow on the thing took foreever-didn't know about the delta T.  YMMV-

AlbertaEgger

Thanks, lousubcap, actually nice out today 0 deg C here (live 30 min from Edmonton AB), so lawn chairs and beer are out. I will keep it at 250, thank you. JUST fired up the Egg....

lousubcap

Well-the upside of the refreshing air is that those adult superviosry beverages don't warm up in the course of consumption-no matter your pace.  Enjoy the cook and the end-results!

AlbertaEgger

Correct, and they don't freeze either. Not that I would ever let them sit for that long anyways. Thanks. Pics to follow.

AlbertaEgger

AlbertaEgger

Temp has stabilized for a good 30 min, going for a walk with my beer, dog, and misses (due next week), see you in a short while Forum.

ribnrun

I would advise against walking the misses. She will never forgive if her water breaks and you tell her that it will have to wait till the ribs are done.

AlbertaEgger

Good point, I actually never thought of that.....Might have to have a home delivery?

lousubcap

Given your talents you probably know this but-the rib finish tests-if cooking a full rack, then the bend test works-pick up one end with a set of tongs and if the rack bends about 90* and begins to crack=finished.  For half racks (or McDonalds' boneless ribs) then use the toothpick test-toothpick goes in and out of the meateist part of the rib with no resistance=done.  When am I getting close-look for the meat pulling back from the bones.  Looking great!

AlbertaEgger

I am now more worried about keeping the wife still till the ribs are done, however, yes, good to know, i usually just cook till they start to pull easy. Looks like she wins, for a walk we go.

Pcody5

I am doing St. Louis ribs right now and realized I forgot to pull the membrane. Any issues with cooking time related to this gaff?

ribnrun

I think the time will probably be the same. My father in law never pulls the membrane on ribs. I think it makes them a little more chewy is all. That membrane seems to make the meat all stick to the bone there.

Pcody5

Thanks. Guess ill find out in a few hours. Really messed up my first try at ribs so this can't turn out any worse.

AlbertaEgger

3-1-1, turned out great, corn turned out better then i expected, I always foil and bbq, however, I ran out of foil with the ribs and spuds, so I soaked the corn, placed some butter and seasoning under the husk, and they were a hit. I used the same home made bbq sauce when i foiled the ribs, poured about 1/4 to 1/2 a cup before wrapping. Not the best rub and sauce I have made but it was still good. I have been asked to go back to a cherry "cola" sauce next time. The last pic i have posted here was just me dreaming about this summer again, where I can have my own fresh veggies on my Egg!....Cant wait!

AlbertaEgger

lousubcap

Great cook-congrats!

Alton

Great Cook!

dshane

Legs up or down?