1st attempt at Baby Back Ribs tomorrow

blakeas

Got my Large egg around 2 weeks ago and am going to try ribs tomorrow.  Going to break the seal on my Egg!

from searching the site, it looks like I should use car wash mike's method?  Will do - I got my plate setter accessory yesterday and have a drip pan ready.  I have used an oven in the past to cook Baby backs.  2 layers of foil, a dry rub for around 4 hours at 275 tightly packed and they come out fall off the bone.  So I want the same thing here.  Any tips or suggestions?

in his method, after I get the right temp and let the wood chips I put on smoke for awhile, I don't wrap in foil?  I just put them on the grate above the plate setter? 

Again, looking forward to tomorrow morning!

buzd504

I don't foil.  i just put them on at about 275 until they're done.  Not really fall off the bone, but that's not how I like them.  Takes 4-5 hours and they come out great.

Sometimes I will sauce for the last 30 minutes, sometimes not.

fusionhq

If you want fall off the bone just cook 2-3 hours around 250, wrap in foil and maybe some apple juice or honey, and then cook another 1-1.5 hours and they should be falling off.

NPHuskerFL

No foil here...275℉ indirect with your choice of wood chunks for smoke. L&S until bend and toothpick test passed. My fav have been a simple S&P rub.

THEBuckeye

I'm doing my third rib cook tomorrow. Going with a 5-0. Remove silver, mustard, Dizzy Dust, 225-250 indirect, drip-pan, apple wood chunk(s), may finish with Bone Suckin' Sauce - game time decision. 

I plan to take advantage of the 225-250 and cook some Georgia Peach slices for two minutes while the ribs rest for a Peach Avacodo Spinach salad. 

In the meantime, I'll be firing up the Egg shortly for a couple pizza's - gotta use the leftover sauce! 

uheep

Please let us know how they turn out. I have always had a hard time cooking ribs. I have not tried them on my egg yet, so I'll be pulling for you to nail it.

THEBuckeye

5-0 is five hours. No foil. 

RAC

Good advice above. Welcome aboard!

SoCalTim

At some point someone is gonna mention the 'T' word. 'Turbo Ribs' ... I've done them, and while they do come out good, myself ... I stick with the method the BGE excels at - Low & Slow. Ain't nothin like an incredible payoff at the end of a 5 hr rib cook.

henapple

Pull membrane
drink a beer
Rub, no binder
drink a beer
300 till the bones show
drink a beer
Double wrap with honey
drink a beer
About an hr the bones should be exposed
drink a bunch of beer
Sauce and finish
drink a beer
Bend test
Eat
Have a scotch
Have sex with significant other
Have a smoke

midwestsmoker

I'm with henapple

uheep

Now I know why mine never come out right.

blakeas

Well, I never got to cook them this past weekend.  My wife took me on a little trip.  So I am going to try them this Saturday.  I am going to use Car Wash Mike's method but am a little confused after rereading the recipe mutilitple times.  it says to use a V-rack for the full 3 slabs of ribs when you put the ribs on bone down.  a v rack wont be able to hold the 3 slabs, correct?  I have a large egg so I am little confused.  Suggestions?

blakeas

Oh, and how much charcoal do I need to put in? Just up to the cooking plate?

paqman

I also like my BB ribs to be falling off the bone. I was using a method similar as yours when I was cooking them in the oven (300F for 3 hours wrapped in foil). When I got my egg, I wanted to avoid the foil... Disappointment after disappointment... Foil is the secret for fall off the bone (or to achieve the texture I was looking). I now let them smoke low (225-250 indirect) for 30-60 minutes with a dry rub and then they go in foil for 2 hours with some cider vinegar, honey and bbq sauce. I then remove them from the foil and baste them with more bbq sauce to finally finish them direct for 15-20 minutes at 300-350F.

paqman

You will not use a lot of charcoal... Just under the fire ring should be plenty.

paqman

You should be able to fit 3 racks on the cooking grate. If you can't, just cut a rack in half... or more, it's not really important. I usually slice all my racks in half.

blakeas

wow - U tried Car Wash Mike's method for around 5 1/2 hours and they didn't fall off the bone?

blakeas

ok, did car wash mike's recipe to a Tee yesterday and came away disappointed. at the 4 1/2 to 5 hour mark the meat was not 1 1/2 inches off the bone so I left them on at 250 for another hour.  Well, I am not sure what happened but they were not fall off the bone and they tasted really dry.  However, the flavor was unbeatable!  there was a couple of times in hour 3 where the temp went up to like 240 when it was supposed to be in the 200-225 range.  Did that have something to do with it?  anyway, pretty disappointed on my 1st try

Mickey

What dries out ribs is over cooking

paqman

I did my best ribs on the egg yesterday. Just the way I like them and without foil.... I am not sure that I will ever be able to do it again. Started them on the egg at ~300F but after 2 hours, the temp was at 225F. I don't know how long it was at that temperature. I was aiming for 300F. In the next two hours, the temp slowly raised to 275F. The ribs were rubbed with dizzy dust. After a total of 4 hours, they were perfect! Fall off the bone tender. Now I know that it is possible to achieve this texture without foil... I will have to figure out a way to repeat the results...

Grillmagic

henapple said:

Pull membrane drink a beer Rub, no binder drink a beer 300 till the bones show drink a beer Double wrap with honey drink a beer About an hr the bones should be exposed drink a bunch of beer Sauce and finish drink a beer Bend test Eat Have a scotch Have sex with significant other Have a smoke

Sounds like a plan, who is your agent! I like your contract...