Newby question - ribs

Cmull60

Hey Folks.  
Just got my first BGE, a large. I tried to smoke some back-back ribs. They turned out good, but I'm always looking to improve. 

I'm new to ribs in general,  but try to use meathead's recommendations from
http://amazingribs.com/recipes/porknography/best_BBQ_ribs_ever.html

I used a convEGGtor, with and a a pan of water on it,  set the temp for 225 and let it cook for 4.5 hours. The ribs had a good taste and a small smoke ring, but, little "bark" .  

I'm trying to see how I can improve.  

I tend to think the temp was a little low,  or they didn't cook long enough. The ribs were packed pretty tightly in a rack. 

I've done this a couple of times before on a has grill, but the thermometer is located closer to the grill surface. In the egg,  the temp is higher on the dome. 

I'm wondering what temp folks typically use for smoking ruin ribs, and how long you cook then. 

All help appreciated. 

Thanks. 

smbishop

This is the place to start!  http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html

Jeepster47

Use a slightly elevated drip pan to catch the grease and keep it out of the fire.  DON'T put liquids in the drip pan ... salt to absorb the grease maybe, but no liquids.  At 225 degrees, I usually plan on approximately 5.5 hrs ... 250 degrees usually takes 5 hrs ... others will have to comment on times for the turbo temps.  I measure at the grill level.

bgebrent

Welcome aboard brother!  Temp was ok but you can certainly go higher if you like.
The water pan is really not a good idea IMHO.  Just creates steam and risk of a temp spike if it evaporates completely.  Most important is your endpoint.  I like the bend test. Ribs should bend almost 90 degrees when picked up.  Also make sure your thermometer is calibrated.  You are on your journey.  Good luck.

Darby_Crenshaw

at that dome temp, they should have taken a good bit longer.  you can get bark at that temp.  part of it was the relatively short cook time, but maybe the liquid in the pan.  no real need for it in the BGE

20stone

Cmull60 said:

Hey Folks.  
Just got my first BGE, a large. I tried to smoke some back-back ribs. They turned out good, but I'm always looking to improve. 

I'm new to ribs in general,  but try to use meathead's recommendations from
http://amazingribs.com/recipes/porknography/best_BBQ_ribs_ever.html

...

I tend to think the temp was a little low,  or they didn't cook long enough. The ribs were packed pretty tightly in a rack. 

I've done this a couple of times before on a has grill, but the thermometer is located closer to the grill surface. In the egg,  the temp is higher on the dome. 

First, welcome to cooking on a BGE and double welcome to the forum. You will find a wealth of knowledge and a bounty of sarcasm. Next, amazingribs is a great site, and I finally kicked in a few bucks when I got tired of looking up his temp chart on my phone. Great magnet. Last, tough ribs can have a number of causes: - Not cooked enough - Meat too lean - Ribs not wrapped (ribs really benefit from this, and I am a late wrapping convert) - Cooked too much I do ribs at around 275 deg, though I normally do StL ribs, and want a bit more rendering. I presume that you are set up indirect (with a plate setter or other bit of ceramic between the fire and your ribs). Good luck!

Tinyfish

I cook my baby backs at 225f dome temp. The time is dependent on how meaty the ribs are. Small racks about 4.5 hour if they are really meaty they could take a good hour or so longer.

RedSkip

2-1-1 or 2-1-0.5 for BB
3-2-1 for Spares

1st number - Time in hours for smoking with no foil.
2nd number - Time in hours wrapped in foil.
3rd number - Time in hours uncoiled and sauced, if you like sauce.

275-300 F on the dome thermo.

ChokeOnSmoke

I like to keep it simple.  Take the membrane off, rub the ribs and put them on.  Dome temp is higher than grid temp so you want AT LEAST 250º dome (but you can cook them much higher with the same results in taste/texture) if you're in a hurry.  I don't believe in foiling at all.  If you want them tender or falling off the bone, simply cook them longer.  Tough ribs are undercooked ribs.  Use the bend test as mentioned above, if they bend almost 90º and/or the meat cracks at the bend, they're done.
Good luck!

theyolksonyou

You have received sage advise above. 


I notice right right off you are a wise one as you said you bought your "first egg"


welcome.  Post pics and bring a sense of humor. 

Jeepster47

20stone said:

... You will find a wealth of knowledge and a bounty of sarcasm. ...

And your point is?



@Cmull60 ... times I suggested are just that suggestions.  Do use the bend test ... or my favorite the toothpick test.  Poke between the ribs with a toothpick ... when it goes in easily, you're done.

And, pardon my manners, welcome to the playpen.

clifkincaid

Turbo Ribs! 

slovelad

2 2 1. Pour apple juice in the foul during the middle 2 hours. Then you can even crank up the heat in the last hour to get a nice crust.

Mickey

Baby Back Turbo Ribs (No flip)

350 indirect for 1hr 40 min. 

Before cooking: Pull membrane , rub, mustard, rub. 

Put on at 350 and leave the hell alone for about that time. This is called turbo ribs and I will never go back to 4 and 5 hour ribs. 

Note: with or w/o mustard works .. I like Bad Byron's Butt Rub / I like cherry & pecan mix for wood. 

If you want sauce: opened 15 min early and sauce. I like the sauce on the table.

 

sandman98

Tag for later

egginNthefreeworld

Tag

lkapigian

3-2-1 or 2-2-1depening on temps- Layer flavor, limit salt, ditch the water...Basic rub in the beginning season @ the wrap again (No Salt) glaze @ the end unless doing dry

Darby_Crenshaw

used to be 3-1-1, fwiw.  two hours in foil get too mushy.

but 3-2-1 is easier to remember

SmokingPiney

Mickey said:

Baby Back Turbo Ribs (No flip)

350 indirect for 1hr 40 min. 

Before cooking: Pull membrane , rub, mustard, rub. 

Put on at 350 and leave the hell alone for about that time. This is called turbo ribs and I will never go back to 4 and 5 hour ribs. 

Note: with or w/o mustard works .. I like Bad Byron's Butt Rub / I like cherry & pecan mix for wood. 

If you want sauce: opened 15 min early and sauce. I like the sauce on the table.

 

This is my go-to method for cooking ribs, with consistently excellent results.

lkapigian

Darby_Crenshaw said:

used to be 3-1-1, fwiw.  two hours in foil get too mushy.

but 3-2-1 is easier to remember

I agree, it really needs to be based on what temp your running, when I am on an open grill cooking a lot, I may only foil for 45 Minutes but my grate temp is higher