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Intro and ribs advice

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Comments

  • allsid
    allsid Posts: 492
    TexanOfTheNorth said:
    Frist, welcome to the lifestyle!

    I prefer the KISS approach to baby backs...

    1. Pull membrane from back of ribs and apply rub (can be done just before putting them on the egg if you like).
    2. Put on egg indirect at around 250* dome temp using whatever smoke wood you like. I often use a fruit wood or, sometimes pecan.
    3. Don't do anything for the next 4 hours except have a few (or more) cold ones.
    4. Start checking for doneness using the bend test. Pull from egg when they pass
    5. Eat!
    TexanOfTheNorth said really sums it up.  I messed with many methods until recently I took a comp bbq class and our ribs went on and we did not even think about them again until the meat receded from the bone by about 1/2 to 3/4 of an inch.  I have tried the same method twice since including yesterday, and I will not mess with foil or other shenanigans again.  Good luck-
    Proud resident of Missoula, MT
    https://www.facebook.com/GrillingMontana
    http://grillingmontana.com
    https://instagram.com/grillingmontana

    Check out my book on Kamado cooking called Exclusively Kamado:
    http://bit.ly/kamadobook

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