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1st ribs are on the LBGE.

CharlieTN
CharlieTN Posts: 177
in Pork

image

 

Not a big cook but it'll mostly be me eating them.  Also didn't want to screw up too much meat if I mess it up royally.  :-) 

Pulled the membrane (much easier than I thought it would be) rubbed them with a mixture of Bone Sucking Sauce and BGE Savory Pecan to add some sweetness. 

Raised with a drip pan, lots of hickory chips on the lump. Stabilized at 286.  I drained the water from the hickory chips in to the drip pan.  Figured it couldn't hurt.

 

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Comments

  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Looks good Charlie... I've got two racks on myself. FWIW, I don't use the meat probe for bb's; just the grid probe.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • CharlieTN
    CharlieTN Posts: 177

    Texan, I stuck it in simply for curiosity sake.  Thought it might give me a decent idea of when they're close so I can swab some sauce on. 

    Also have to justify the price of the Maverick to the wife so I use it every chance I can.  LOL

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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    CharlieTN said:

    Texan, I stuck it in simply for curiosity sake.  Thought it might give me a decent idea of when they're close so I can swab some sauce on. 

    Also have to justify the price of the Maverick to the wife so I use it every chance I can.  LOL

    It certainly won't hurt anything and I understand... "happy wife, happy life!"
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • CharlieTN
    CharlieTN Posts: 177

    Alright, patience and hunger don't go well together.  Looks like I might have another 45 minutes or so.  Lord knows I have plenty of fat reserves so I won't starve but it feels that way.  LOL

    They do look good and smell great.  The meat gives me just a bit too much resistance in a few spots with the toothpick test. 

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  • lousubcap
    lousubcap Posts: 36,683
    You will be well rewarded for your patience-not long now-and they do look great!  Enjoy!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • CharlieTN
    CharlieTN Posts: 177

    Well, they finished up and Oh My, I have got to do this again.imageimage

     

    The second pic was a bit blurry and I wasn't about to wait any longer to take another. 

    Thanks to everyone for the information, tips and suggestions.  Basically did them at 286 indirect for almost 5 hours.  Didn't foil or anything.

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  • JohnInCarolina
    JohnInCarolina Posts: 34,670
    Those look great.  Looks close to fall off the bone.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • CharlieTN
    CharlieTN Posts: 177

    JohninCarolina, it certainly didn't take much effort to pull them apart.  The one thing I'll do different next time is not put the bbq sauce on quite so early.  I was guessing I had about 30 minutes to go so I slathered them in sauce and it turned out to be 1 1/2 hours.  They were still good, just a bit more char from the sugars that I would have preferred.

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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Those look fantastic CharlieTN.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • CharlieTN
    CharlieTN Posts: 177
    Thanks.  I was pretty pleased for my first attempt.  Definitely know a couple of things to tweak for the next time.  I really like the results of pork cooked low and slow and ribs fall into the high speed low and slow category so they're a good option.
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Just curious... did you find the meat probe at all helpful?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • CharlieTN
    CharlieTN Posts: 177
    TexanOfTheNorth said:
    Just curious... did you find the meat probe at all helpful?
    Actually I did.  It was a bit tricky to get placement right to get an accurate reading but when I got it there it gave me a good idea of when things were about done.  

    One note is that the ribs went through a stall period, just the same as a Boston Butt does, just not as long.  It was right at 170 degrees and stalled there for about 45 minutes or so.  
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  • Northland1
    Northland1 Posts: 4

    So I'm a rookie with my BGE, I've only had it a few months and have used it so much more than I would have ever thought, I've done everything from shoulders to brisket and chicken breast to brats, but I have yet to try ribs, I must admit I'm a little intimadated by the thought of doing them.

    As much as I love eating them I don't know the first clue to grilling them.  Where should I start?  Do I start with babby back or go the full rack?

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  • DJKrage
    DJKrage Posts: 15
    CharlieTN said:
    TexanOfTheNorth said:
    Just curious... did you find the meat probe at all helpful?
    Actually I did.  It was a bit tricky to get placement right to get an accurate reading but when I got it there it gave me a good idea of when things were about done.  

    One note is that the ribs went through a stall period, just the same as a Boston Butt does, just not as long.  It was right at 170 degrees and stalled there for about 45 minutes or so.  
    Can I ask what temp you pulled them off at?
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