First Time Ribs (w/pics)

Class_of_75

I finally feel like I'm wearing big boy pants as a BGE owner. Saturday was my first attempt at a LS cook; spareribs for 6 hours. They were dry in spots, perhaps because I couldn't decide whether they were done at 5 hrs (I didn't really understand the bend test until I read the description on AmazingRibs.com, which was at nearly 6 hrs. I'd be interested to hear from other high altitude eggers whether or not they have to extend cooking times to compensate for mile high altitude or from anyone who has dealt with the dryness issue.

These were Costco St. Louis ribs, coated with mustard and Penzey's BBQ 3000 rub, indirect at 240-250 grill temp and 275 dome temp. No foiling, no spraying, no saucing.

The only thing more challenging than cooking ribs on the egg is figuring out how to post pics on the forum.

hapster

Ugh... The picture thing is a major pita

on the other hand, the ribs look pretty good. Not a bad result for your first attempt. 

Welcome! Nice jump in with the food porn

Ragtop99

Nice food.  You don't see many football shaped eggs. 

Lmidkiff

I love how the ribs take up most of the plate. Looks great!

Fireman_Joe

Looks good for first try, look up 2-2-1 method for next try

Eggerty

Looks great @Class_of_75. You are in Colorado right? I thought I remember seeing you on the members map. Keep up the cookin'. 

In response to the extended time in the mile high, I have not noticed much difference. I have kept to most "rules" that others provide. 3-2-1 ribs, 5-6hrs for non crutched ribs. 

SeahawksEGGHead

Colo Springs egger here, haven't found a great difference for cooking times up here in altitude.  I've noticed a considerable difference in cooking different grades of brisket, but not much difference with ribs.  At 250, I think 5 hours is a good starting point to check for doneness.  Maybe even sooneer.  I will typically do 225 for 6 hours, but I'm still experimenting with my ribs.