Maiden voyage [ ribs ]

acolle

Honestly never cooked ribs in my life. Well. I've braised short ribs many times. But never this! I'm sure I'm doing everything wrong... But I have to learn somehow. Lol. Going for a half rack of baby back and beef. Prep: Pulled the membranes. Slathered hot dog mustard w/ Butt Rub. Got the BGE stabilized at 250˚ Drip pan in place. Ribs just hit the grill! Thinking the 2-2-1 plan should work today. Well see...


 

lousubcap

However you get there, tooth-pick test for the finish.  And what follows is a rib method discussion FYI-

• All rib cooks are some variation around X-0-0 which translates into the following: Basically ribs are cooked as usual (bone side down for me) for the first X hours. Then they are removed from the cooker and wrapped with liquid (Q sauce, some other liquid for flavoring etc) in a foil pouch with the meat side down. This becomes step -0- mentioned above. The sealed ribs are then returned to the cooker.  At the end of the "0" time-frame, the ribs are removed from the foil and then put back on the BGE for the final "0" time-frame.  This is when sauce is added if your desire.  X-X-X defines the cook cycle.  Those of us X-0-0 run without any of the above extras.  It's all in what you like.  

The finish-line:  use a toothpick and insert in the thickest meat-in and out with no resistance and finished. Also look for a good meat pull-back on the bones. 

As with all things BGE-many ways to get there.  Go with one and then note the outcome.  Change up one variable the next time if you want and see how it turns out.

blind99

How did it go? I love ribs on the egg. I'm too lazy to do the foiling though. 

acolle

I'm on the final leg. The beef pulled back (off the bone) during the steaming in the 2nd leg. Still resists a tooth pick. The pork seems about where it should be. Meat temp is about 165 on both. Just tossed them back on the grill to finish them.

acolle

Advice needed! I'll pull the ribs when they hit 190º... Should I let them rest for a period of time before I dig into them?

lousubcap

@acolle - pay no attention to the temperature-ribs are finished by feel-
quoted again: "The finish-line:  use a toothpick and insert in the thickest meat-in and out with no resistance and finished. Also look for a good meat pull-back on the bones."  If you don't have the probe with no resistance then you are not there.  And 190*F sounds too low anyhow.  fWIW-

acolle

Lousubcap, Thank you. The meat pulled back a lot (on the beef) while I was steaming in leg two. But there was still resistance on the toothpick. So I dropped them both back on the grill to finish them with BBQ sauce to add to the finish. I might have added a little too much apple juice to the pan during the second part... Possibly this made the beef pull back so soon? Might omit the apple juice next time. 

Still curious though... Do I let the ribs rest after I pull them? Or are they ready to go off the grill?

acolle

Ok. Wow. I think I might have impressed myself (was thinking I was going to mess this one up). The beef ribs turned out to be close perfect IMO... Even if the meat pulled way back before they were done. Some of the baby back was just a tad dry. But it was all still so good. Super happy camper. I did the 2-2-1... Though the one turned out to be more like a 1.5 to pass the toothpick test. I used hot dog mustard w/ Butt Rub for prep and then a Laurelwood BBQ sauce (local to OR) in the end. #yes

Ima_good_egg

Looks great!

lousubcap

Way to ride it out and achieve success.  Patience is the watch-word.  Congrats.

Biggreenpharmacist

Beef ribs always pull way back when I cook them compared to pork. They both look great!!!  Nice job.