Nube Doin First Ribs

logchief

So I'm getting ready to put on a large rack of St. Louis for 4-5  (ought to be interesting and a learning experience dialing in temp) 250 hour cook.  Here's what I put in my LBGE to fire it with a mix of apple and hickory.  My question, is it full enough.  Probably should have asked this question earlier cause I'm going for it.  But all info is good.

I shouldn't have posted pics of a dirty Egg  :-\"

More pics to come

logchief

4-5 hr. at 250

DMW

Maybe, maybe not. I say why worry and fill it up to at least the top of the firebox. For an overnight I will fill as much as possible to where it is almost touching the plate setter. When you are finished just close everything up to snuff up the fire and relight the used lump after topping off again.

Mattman3969

+1^^^^^

jcaspary

Fill that bad boy up and cook massive amounts of meat to get that Egg dirty.  It looks depressed!!  LOL

logchief

Thanks for the quick response, I had the lighter in hand and thought I'd check first.  Gonna go fill er up.

This place rocks

logchief

They're on and going.  Filled up the firebox and have the temp sitting about 275, trying to get it to lower a bit WTF.  I'll keep playing.

logchief

Well all done and after a sneaky bite off the grill I can't wait to dive in.  Made the Memphis Dust from Amazing Ribs and no sauce which is what my misses wanted and holy crap they're good.

As I said before WTF didn't I get one of these 10 years ago.

Next time I'll have to do a sauce with some of the peppers I grow and get it hotTTTT at least for me.

logchief

Woops, I guess I liked those pics too much and too froggy on the mouse.  Anyway I gotta eat and quit looking at this epicurean delight from my doing for a first try.   Gonna love this Egg

Mattman3969

Looks like you nailed em. Good job!!!

logchief

Those were damn tasty, never cooked ribs like that before.  I think they could have come off a little bit earlier with no sauce, a little bit dry, I'm guessing.  Will try some sauce next time.

 I'm sold on the BGE thats for fricken sure.  Trying a chicken tomorrow and a butt in a day or so.  This is fun.

So much good info here

stemc33

Your off to an excellent start. Ribs look good.

jcaspary

Eggcellent job. They look fantastic.

DMW

Looks great! One of my favorite rib rub recipes.

As far as a bit dry, that is an indicator of underdone, not overdone. How did you judge doneness? I like the toothpick test. When you can run a toothpick in the thickest meat with no resistance, they are done.

Overdone ribs will start to fall apart and have a mushy texture. At least that is overdone for me, some people prefer that.

logchief

DMW said:

Looks great! One of my favorite rib rub recipes.

As far as a bit dry, that is an indicator of underdone, not overdone. How did you judge doneness? I like the toothpick test. When you can run a toothpick in the thickest meat with no resistance, they are done.

Overdone ribs will start to fall apart and have a mushy texture. At least that is overdone for me, some people prefer that.

I did use the toothpick and it was smooth, so maybe they weren't really dry, just an initial reaction by me.  We sure ate the hell out of them and will do that again.  

I made a full recipe of Meathead's Memphis Dust, got it jarred up for definite future use.

Thanks everyone for the positive comments.