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Ribs are cooking - Pics

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Sonny3
Sonny3 Posts: 455
in EggHead Forum
First let me thank all of you for your guidance and willingness to share about the BGE and cooking.  The ribs are rubbed and on.

Burning off the VOCs.  Something I never knew about before joining this site.  Too many years wasted spent as a gasser.  Now cooking is an adventure and making good meals is fun.



The Rib cook begins, 12 pounds


Ribs on the BGE



Temp stabilized



Nothing to do now but have a beer and a steak sandwich from the Ribeyes cooked last night.
Titusville, Fl. and just bought XL and Med BGE.  "Every Day is A Bonus" in my world, and my job is to choke the life out of them. Cancer Sucks.
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Comments

  • smbishop
    smbishop Posts: 3,060
    Wow, that egg is CLEAN, but not for long.  Cooking spare ribs myself right now, there will be enough time for more than one beer.  :)  Thanks for posting your cook and photos!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • Sonny3
    Sonny3 Posts: 455
    This is only the second cook in the egg. You are right about the beer.  Icing down a couple more right now.
    Titusville, Fl. and just bought XL and Med BGE.  "Every Day is A Bonus" in my world, and my job is to choke the life out of them. Cancer Sucks.
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    You are off to a great start. Looking forward to the finished pics.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Off to a good start....  You gonna foil?  Dry?  Sauce?
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Sonny3
    Sonny3 Posts: 455
    Well I am at the four hour mark and it looks like they are going to need a little more time and heat.  I am thinking that they were just thicker, meatier ribs than the CMW or 3-2-1 method calls for.  It also may have been the rack held them too close together.

    They were on for 3 hours, spritzed twice, then foiled for an hour.

    I just took them out of the foil, took the drip pans out, foiled the PS and have laid them down flat on the grill.  Set the time for another hour and will then look to see what's going on. Also raised the temp just a little to 310 dome and 260 measured on the grate.

    Well, its all about learning anyway.  Nobody is coming for dinner, but if they turn out I told the daughter and son-in-law I would meet them halfway and bring them some.

    Got plenty of beer, so no worries.  Also knocked off the rest of last night's ribeye, sliced thin, with sliced onion and a little mayo, on tortilla wraps.  Good to go for a few more hours.

    Just having fun and kicking back out by the pool.  Life is sure good.
    Titusville, Fl. and just bought XL and Med BGE.  "Every Day is A Bonus" in my world, and my job is to choke the life out of them. Cancer Sucks.
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