Baby Back Ribs

Ed

I have a new large sized Big Green Egg, which I love. I'm doing Baby Back Ribs tomorrow for the first time. The cook book that comes with the Egg seems to suggest 300 degrees of direct heat for 45-60 minutes and this doesn't seem ideal. I do have the plate setter which has worked wonderfully for pork roasts.[p]What is the best way? I want the meat to fall off the bone!

SSN686

Morning Ed:[p]Try the link below for the recipe from Dizzy Pig for ribs. DO NOT USE THE RECIPE IN THE BGE COOKBOOK!!![p]Have a GREAT day!
Jay

[ul][li]RIBS[/ul]

thirdeye

SSN686,[p]There are hundreds of techniques for ribs, here is a good starting point for you to check out. It may help you design your own signature ribs.[p]~thirdeye~[p]Best Ribs In The Universe - The Original Recipe Text
This recipe and cooking procedure won the prestigious title "Best Ribs in the Universe" at the 1996 American Royal Invitational and the 1993 American Royal Open Bar-B-Que contest as the Overall Grand Champion. They also took "Reserve Grand Champion" at the 1994 American Royal Open.[p]Meat
Premium Standard Farms Loin Baby Back Ribs, 1-3/4 to 2 lb. size. Membrane on the inner (stomach) side removed. All excess fat trimmed.[p]Dry Rub
Mix all ingredients thoroughly and store unused in moisture-proof container.
1 cup sugar
1 cup non-iodized table salt
1/2 cup brown sugar*
5 Tablespoons + 1 teaspoon chili powder
2 Tablespoons + 2 teaspoons ground cumin
4 teaspoons Accent (MSG) (optional)
4 teaspoons cayenne pepper
4 teaspoons black pepper, freshly ground
Important
4 teaspoons garlic powder
4 teaspoons onion powder[p]Sprinkle meat two hours before cooking with rub and allow meat to come to room temperature. Do not over season. A good overall dusting of the spices is all that's needed. The spices will become a nice red, liquid coating after sitting for about an hour, if you used the proper amount.[p]Basic Cooking Procedure
(The original technique used a metal upright smoker with a water pan, water is not necessary when using a ceramic cooker).
Cook ribs for 3 hours at 225° grate. Raise the temperature of the cooker to 250-275° grate. Peek every half hour to monitor doneness. Ribs will be finished when fairly brown in color and the meat has pulled down the long bones at least 3/4 of an inch (usually another 1 to 2 hours). Remove from cooker and sauce both sides before cutting individual ribs.[p]Many folks wrap ribs in foil at the end of 3 hours, adding some liquid (apple juice, beer broth etc.) and returning to the grill for about an hour, then unwrapping and back on the grill until finished. This is called a 3-1-1 technique. The foil time steams the meat tender.[p]Quite a few use St Louis cut once they get the hang of baby backs. A little more flavorful & more texture. [p]I like to baste or mop after the second hour, every 30 minutes.[p]If you are into sauce, add it the last 15 to 30 minutes.[p]

thirdeye

nmsg

grillED

SSN686,[p]Your recipe sounds great! Thanks

grillED

thirdeye,[p]Many thanks for your advice. I'll try your method and can't wait for dinner.

Banker John

Ed,
I use my plate setter, legs up, with a regular grid. On the plate setter, I use a 9" foil pan filled with about 8oz of liqiud (i've used beer, water & apple juice with no difference in any of the flavors). I lite the egg about 1.5 hrs before ready to start cooking and stabilize the egg, with the plate setter, at about 225-240. After stabilizing the egg, I add 4-5 chucks of smoking wood (we prefer apple wood for ribs but most will do fine). I coat the ribs with my favorite seasoning, Dizzy Pig "Raging River" and garlic powder. Place the slab on the grid, bones down with the arch up and slow cook at 225-240 for about 3-3.5 hours. Wrap in HD aluminum foil with 2-3 oz apple juice and seal the foil tight. Place back on the egg and bump up the temp to 275-300 and cook for 1-1.5 hours. Remove from foil and place on grid with bones up and arch to the grid. cook for 15 minutes then begin basting with your favorite BBQ sauce (we use sweet baby rays) and cook for about 25 minutes. Flip rack to have bone pionts down and again, sauce with favorite sauce, cook another 20 minutes. Now, they are ready to serve.[p]Had these for Father's Day yesterday. They were a hit! and qualified as "Fall Off the Bone" good. My father in law even commented that they tasted just like bacon; he ate a 14 rib rack himself![p]Let us know what you decide and how they turn out.[p]Banker John