Long time owner, First time caller - Ribs

wmrrock

I have had my BGE for about 1 year.  Multiple briskets and butts, but this is my first time with ribs.  Many different opinions out there and I am going to try the 2-2-1 method.  250 temp and I am using a a rack that holds the ribs horizontally over the drip pan.  Any further suggestions would be appreciated.

The Cen-Tex Smoker

looks good to me. Welcome aboard

Alton

When I foil I usually spray some apple juce/ apple cider vinegar inside the pouches

BryanLyle

I did some last week with the 2-2-1 method and they turned out great.  With the Guru going - sit back and relax.  Let the egg do the work.

1 - Foil individually and not together in a pan.

2 - Add a little apple juice / apple cider vinegar.

GreenhawK

I never wrap mine.  I just let the St. Louis Spares cook for the 5 to 7 hours until done.  The only time that I wrap them is after they are done.

No need to do all of these steps

henapple

being a newbie I like to split my rib slabs in half and try different things. try a brown sugar and honey rub in the foil.

Boileregger

I like 3-1-1 method. 2 hours in foil leaves the ribs too soft IMO. I like then tender, but leaves a bite mark when you pull away rather then all the meat falling off.

lousubcap

As you can tell-take a shot-remember how it went-then change it up (one variable at a time) and go again. With the BGE there are about as many ways to cook something as there are posters here.  You can make it better but your worst cook will be great.  Welcome and enjoy the journey!

The Cen-Tex Smoker

no wrap, no spray, no juice, no nada. Rub and smoke for me.I'm definitely not the best rib guy though. I'm OK but every once in a while when I hit a home run, I can tell I've got some room to grow when it comes to ribs.

Aviator

Like others have said. I make ribs on a regular basis and will be on tomoro.

I add 50-50 mix of apple cider and apple j and drizzle honey before tightening up the wrap. Little bit goes a long way and it makes it really fall off the bone if you are looking for it.

Tried commando turbo versions and me and family did not care for it.

Make sure the meat pulls off the bone a bit in the ends.

U_tarded

The Cen-Tex Smoker said:

no wrap, no spray, no juice, no nada. Rub and smoke for me.I'm definitely not the best rib guy though. I'm OK but every once in a while when I hit a home run, I can tell I've got some room to grow when it comes to ribs.

I used to be a just leave it alone guy and had consistent but not outstanding ribs. Started up o here and tried foiling, after burning myself and my table I had mushy ribs. Went back to leave it alone but spritzing during the last 2 hours about every 20-30 minutes with either pineapple juice or apple cider vinegar. I think the acidity of these helps tenderize and Sugars carmelize to create more "bark" on the ribs.

Chubbs

@U, I am the same. I go 4-0-1 or so. No foil. The middle hour I spritz really well every twenty minutes. Great results so haven't varied from it. Doing a rack of BBs tomorrow

wmrrock

The ribs were great - perhaps a little over done.  They were not mushy, but falling apart while I was cutting them up.  My butcher told me they were very tender and I should have cut the time back by about 45 minutes.  Still amazing and people wanted more.  Thanks for all the advice.

The Cen-Tex Smoker

U_tarded said:

no wrap, no spray, no juice, no nada. Rub and smoke for me.I'm definitely not the best rib guy though. I'm OK but every once in a while when I hit a home run, I can tell I've got some room to grow when it comes to ribs.

I used to be a just leave it alone guy and had consistent but not outstanding ribs. Started up o here and tried foiling, after burning myself and my table I had mushy ribs. Went back to leave it alone but spritzing during the last 2 hours about every 20-30 minutes with either pineapple juice or apple cider vinegar. I think the acidity of these helps tenderize and Sugars carmelize to create more "bark" on the ribs.

I think it's a TX thing but I despise sweet Q. When someone tells me they put apple juice on BBQ it makes my skin crawl. I know it's me but I just can't get past it. Vinegar, maybe. But I would rather eat something else than BBQ spritzed with or rested in apple juice. And yes, I've had it several times at good cook offs etc. One bite and I'm out.

I'm sure some of you guys are out there doing apple juice Q that would blow my mind. I would love to try it. I just have not had it yet.

I hate sweet sauce too. Blues hog is like eating a candy bar to me. Nasty (I have 99/100ths of a jar left if anyone wants it).

Dan4BBQ

I used 3-2-1 today. 2 hours foiled with a bit of apple juice the back on for the sauce.

My group of 10 loved them---I also made 2 spatchcock chickens.

The Cen-Tex Smoker

alright, against every fiber in my being, I'll try a spritz of cider vinegar next time. I'll never wrap!

%-(

shtgunal3

I do cider vinegar too. Although I also wrap.

SmokinDAWG82

I used to foil but find there is no need on the egg. I did 3 racks today 4 hours at 300 Dome. Had a few friends over and they all said they were the best they'd ever had. I thought they were great.

U_tarded

The Cen-Tex Smoker said:

alright, against every fiber in my being, I'll try a spritz of cider vinegar next time. I'll never wrap!

%-(

i hate sweet q too. spicy is my thing and salty. something about either citrus or vinegar work wonders on ribs though.  

The Cen-Tex Smoker

U_tarded said:

The Cen-Tex Smoker said:

alright, against every fiber in my being, I'll try a spritz of cider vinegar next time. I'll never wrap!

%-(

i hate sweet q too. spicy is my thing and salty. something about either citrus or vinegar work wonders on ribs though.  

- ok- Im in. I'll give it a try

U_tarded

The Cen-Tex Smoker said:

U_tarded said:

The Cen-Tex Smoker said:

alright, against every fiber in my being, I'll try a spritz of cider vinegar next time. I'll never wrap!

%-(

i hate sweet q too. spicy is my thing and salty. something about either citrus or vinegar work wonders on ribs though.  

- ok- Im in. I'll give it a try

ok just don't hold me personally accountable i can't deal with the pressure  >-

The Cen-Tex Smoker

U_tarded said:

The Cen-Tex Smoker said:

U_tarded said:

The Cen-Tex Smoker said:

alright, against every fiber in my being, I'll try a spritz of cider vinegar next time. I'll never wrap!

%-(

i hate sweet q too. spicy is my thing and salty. something about either citrus or vinegar work wonders on ribs though.  

- I'm gonna come at you like a spider monkey ok- Im in. I'll give it a try

ok just don't hold me personally accountable i can't deal with the pressure  >-

U_tarded

The Cen-Tex Smoker said:

U_tarded said:

The Cen-Tex Smoker said:

U_tarded said:

The Cen-Tex Smoker said:

alright, against every fiber in my being, I'll try a spritz of cider vinegar next time. I'll never wrap!

%-(

i hate sweet q too. spicy is my thing and salty. something about either citrus or vinegar work wonders on ribs though.  

- I'm gonna come at you like a spider monkey ok- Im in. I'll give it a try

ok just don't hold me personally accountable i can't deal with the pressure  >-

ok good just a word for the wise i'm all hyped up on mountain dew (spiked with southern comfort of course)

The Cen-Tex Smoker

i don't know how that quote got so jacked up but you got the drift. I'm all good. i love trying new things so this will give me an excuse to get mad at some ribs soon.

wmrrock

So, just to recap: Cen-Tex Smoker is going to get mad at some ribs. U tarded is jacked up on Mountain Dew spiked with southern comfort.  The great debate about wrapping vs. not-wrapping still rages on. Cen-Tex will try a spritz of vinegar cider. U tarded hates sweet q and everyone agrees that ribs are great. In conclusion:  Next time - I am not going to foil, I am going to spritz with cider vinegar and we didn't even get into rubs.  Thanks for all the help - it has been a fun experience and I really did learn a lot.  

U_tarded said:

The Cen-Tex Smoker said:

U_tarded said:

The Cen-Tex Smoker said:

U_tarded said:

The Cen-Tex Smoker said:

alright, against every fiber in my being, I'll try a spritz of cider vinegar next time. I'll never wrap!

%-(

i hate sweet q too. spicy is my thing and salty. something about either citrus or vinegar work wonders on ribs though.  

- I'm gonna come at you like a spider monkey ok- Im in. I'll give it a try

ok just don't hold me personally accountable i can't deal with the pressure  >-

ok good just a word for the wise i'm all hyped up on mountain dew (spiked with southern comfort of course)

egginator

Here is a link to the very popular Car Wash Mike's way of cooking ribs on the egg.

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

U_tarded

man rubs are their own debate.  there are millions of threads on it on here.  people rage about dizzy pig, i like john henry texas pig rub on ribs personally (readily available here) or butt rub.

wmrrock

U_tarded said:

man rubs are their own debate.  there are millions of threads on it on here.  people rage about dizzy pig, i like john henry texas pig rub on ribs personally (readily available here) or butt rub.

For me - One part sweet HUNGARIAN paprika, 1 part hot HUNGARIAN paprika, 1 part brown sugar, 1 part kosher salt, 1/2 part cayenne pepper, 1/2 freshly ground black pepper.  Mix well and rub.  Very simple always awesome rub.