Need help with Ribs

bradleya123

My first cook on the BGE were ribs, wasn't happy with the result so I'm asking for help.  I don't want to wrap them so what's the best dome temp and for how long?  Using a dry rub.  Thanks!

lousubcap

I would run around 250-270*F on the calibrated dome until they pass the toothpick test-insert the toothpick into the thickest meat and "no resistance" means they are finished.  The how long depends on the cut of ribs, baby backs, around 4-5 hours, spare or St Louis cut likely (key word) around another hour or so more.
The toothpick for the finish will give you the slight pull off the bone when eating the ribs.  FWIW-

NorthPilot06

+1. Not time or temp, use the toothpick test.

Gamecockeggman

NorthPilot06 said:

+1. Not time or temp, use the toothpick test.

Add me to the list.  

bhedges1987

What did you do wrong the first time and I can help more?

I personally hate ribs that have been wrapped in foil.  They give them a nasty steamed taste to me.

CountryBoy

I don't know what you did or don't like so here's what works for my wife and I. Rub them with rub of choice let sit for a few minutes then rub again. Not too heavy but not too light. Throw in in the egg at 260-275 and let em ride 4.5-5 hours. Indirect of course. Toothpick test for tenderness. Works every time . Try them sauced or with out sauce. I prefer dry

bradleya123

Perfect!  I was trying to get a ballpark time not cooking time.  Trying to figure when to put them on the BGE so they will be done at approximately 5PM.  Thanks for the all the help!!! 

NorthPilot06

Ribs cook in a pretty consistent amount of time for me. Brisket and pork butt, not as much.

Still rely on the toothpick test but you can be confident that they will be done +/-20 minutes from your planned time 

Hans61

You can also do the bend test with your tongs. I call mine done once the meat slowly starts breaking under its its own weight. 

jbh3rd

250 deg for 5 hours consistently gives me great tender ribs that do not fall off the bone but pull off easily. 

MattyRexx

Jbh3rdjbh3rd said:

250 deg for 5 hours consistently gives me great tender ribs that do not fall off the bone but pull off easily. 

I did the same thing last weekend. I wanted to experiment so I did two hours meat side up on a rib rack, then two hours off the rack straight on the grill- still meat side up. Plate setter with a drip pan sitting on top with water/beer. Then wrapped in foil for an hour while I drove over to my girlfriend's parents house for dinner. 

Anyone have any good advice on rub for the ribs? I did a mixture of OH ****, Pepper, Salt, and a small amount of butt rub and cayenne. Also used a small amount of mustard as a paste. I have read some mixed reviews on this, but really enjoyed how they turned out.