First Post: need some of your best info!

gotnorules

This is my first post to the forum. I am a Large BGE owner and always make any excuse I can to fire it up.  Having a friendly BGE cook off in a couple of months at a buddies house. Several friends have BGE's so we are cooking for bragging rights.  Shoot me your best ideas or recipes for ribs. If you need to send a link or post a picture of the recipe, whatever is easiest. Input will be greatly appreciated. 

 Look forward to learning some things on here. 

slovelad

Just sneak into all of your buddies back yards and tip over there eggs... you will be the undisputed champ...

on a serious note, there are so many ways to do them, I assume you will get a vast array of different options here.

i personally like the 2-2-1 method if I have time.

250 degrees - 2 hours meat side down indirect, 2hours in foil  w/ apple juice and apple cider vinegar(give or take time depending on how meaty they are ) - then roughly an hour on the grill with sauce.

many guys here do them hotter around 325-350 but it's all personal preference 

SaintJohnsEgger

Welcome @gotnorules

Lost of recipes on here just search by "ribs" or "brisket" or whatever you are interested in. Also try out this link for lots of Egg recipes - http://mountainegg.com/Recipes/

SmokeyPitt

Just double checking-but is it just a rib cook off or any dish? 

I have thought about this before. Is there a rule to the type of ribs? I bet most people will show up with loin (baby) back pork ribs. You could show up with beef ribs. 

da87

Or lamb ribs

Biggreenpharmacist

Yeah I vote beef shortribs and you will blow everybody out of the water. 

SSQUAL612

Biggreenpharmacist said:

Yeah I vote beef shortribs and you will blow everybody out of the water. 

I need to learn to stay away when I'm even remotely hungry...Thanks to 
@Biggreenpharmacist now I'm craving short ribs.  Those look so good and I have a nice full bodied Zinfandel that would work nicely together.  

northGAcock

gotnorules said:

This is my first post to the forum. I am a Large BGE owner and always make any excuse I can to fire it up.  Having a friendly BGE cook off in a couple of months at a buddies house. Several friends have BGE's so we are cooking for bragging rights.  Shoot me your best ideas or recipes for ribs. If you need to send a link or post a picture of the recipe, whatever is easiest. Input will be greatly appreciated. 

 Look forward to learning some things on here. 

Beware of bitter losers of the cook-off. Welcome aboard.

Theophan

gotnorules said:

... Shoot me your best ideas or recipes for ribs...

1)  I'm sure you're already planning to do this, but actually TRY the things you're thinking about so when the "real" time comes, it's not just a recipe but you've actually cooked it and you know how it goes and what it's like.

2)  My own favorite ribs are the Bourbon-Glazed Ribs from the Smoke and Spice book.  Someone posted it several posts down on this page.  I always smoke ribs without foiling at all, but others like foiling.  Maybe try some both ways and see what you prefer.

DoubleEgger

You'll probably win with Car Wash Mike Ribs

YukonRon

Babyback Ribs:
225F x ~5 hours, feltline raised, indirect, rib side down. Peel the blue skin off the back, prior to cooking or prior to serving after the cook. Smother in mustard, then use your rub. Last week I used Galena Street Rub from Penzy's. Smoked with peach. No foil, no spray, no turning, no sauce. It will make your tongue slap your brains out. Tender, moist, and juicy, with a spicy kick. Provide a couple sauces at the table. You will win.
Next?

lousubcap

Welcome aboard and enjoy the journey.  Above all, have fun.
Great advice above.  Get the ground rules defined well in advance unless you can see the obvious beef rib loop-hole and then just sit back and wait to drop the hammer.
Unless you take after Allen Iverson then practice, practice, practice.  And acquire as much as you can about the judge(s) preferences regarding pull from the bone, texture, initial flavor profile etc.  Will be subjective in the end-game most likely.  Good luck.

gotnorules

Smokeypitt, mainly just ribs. Some folks may be doing other dishes but mostly just ribs and no real rules. Thanks for the insight I will hopefully try some of these or combine some ideas and get something that turns out great.

Carolina Q

Biggreenpharmacist said:

Yeah I vote beef shortribs and you will blow everybody out of the water. 

@Biggreenpharmacist, man, those look SOOOO good. As far as I know, I have never had them! I know for a fact I have never cooked 'em. Sheltered life, I know. That is about to change.

Biggreenpharmacist

Those were a while back off a calf I had butchered. They were VERY good and made for some great pics!  I like to pull that one out for a post every now and again. 

Biggreenpharmacist

@Carolina Q I know your aversion to srf but I caught some on sale a year or two back and have a good steak pic I throw in a thread given the chance. Was definitely a splurge but was special occasion and no more than I would have paid for a night in a restaurant and WAY better.