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Saturday Ribs

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ewyllins
ewyllins Posts: 461
in EggHead Forum
Good morning fellow eggers. Pops has requested some ribs for lunch so threw these kinda big baby backs that I got from Publix on. Rubbed them with Honey Hog and gonna cook them between 230-250 until ready. Gonna let one slab run naked and the other 3-1-1 for comparison. 
O-Town, FL

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  • td66snrf
    td66snrf Posts: 1,822
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    Looks good. I've been doing 3-1-1/2.  IMHO a half an hour is plenty of time for the final 
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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  • Aviator
    Aviator Posts: 1,757
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    I do them indirect (turbo) at 350 for 2 hours. Done!

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

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  • ewyllins
    ewyllins Posts: 461
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    Turned out great!! Cooked them for just about 5 hours and they were tender. Next time I think I'll pull them a little sooner though. Everyone else like the slab I ran naked better than the wrapped slab done at 3-1-1. As @td66snrf said I think i'll cut at least a half an hour off the last part of the cook. 
    O-Town, FL

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  • CincyEgg
    CincyEgg Posts: 119
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    Great looking ribs @ewyllins. I've been debating on buying some honey hog but can't decide between the regular and hot. Have you tried both?
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  • MeTed
    MeTed Posts: 800
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    @CincyEgg honey hog is fantastic on ribs and honey hog hot is great on chicken wings. Both are excellent!
    Belleville, Michigan

    Just burnin lump in Sumpter
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  • ewyllins
    ewyllins Posts: 461
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    @CincyEgg love the honey hog its my favorite on pork
    O-Town, FL

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  • CincyEgg
    CincyEgg Posts: 119
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    Man, I'm gonna spend a small fortune on rubs thanks to this forum 
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  • Theophan
    Theophan Posts: 2,654
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    ewyllins said:
    ... Everyone else like the slab I ran naked better than the wrapped slab done at 3-1-1. As @td66snrf said I think i'll cut at least a half an hour off the last part of the cook. 
    The ribs look great!

    But if everybody liked the non-foiled better than the foiled, cutting down on the last half hour (when they're not foiled) will just make them proportionately MORE foiled compared to the non-foiled time.  Maybe cut the half-hour off the foiled part instead?  That'd make them closer to the non-foiled ones that everybody liked better.
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  • ewyllins
    ewyllins Posts: 461
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    Theophan said:
    ewyllins said:
    ... Everyone else like the slab I ran naked better than the wrapped slab done at 3-1-1. As @td66snrf said I think i'll cut at least a half an hour off the last part of the cook. 
    The ribs look great!

    But if everybody liked the non-foiled better than the foiled, cutting down on the last half hour (when they're not foiled) will just make them proportionately MORE foiled compared to the non-foiled time.  Maybe cut the half-hour off the foiled part instead?  That'd make them closer to the non-foiled ones that everybody liked better.
    Thank you sir and def will try that the next time!! You guys always make me cook better!!
    O-Town, FL

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  • camofreak
    camofreak Posts: 161
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    Great looking ribs. That's what I'm planning on doing for the 4th.
    Green Eggin' in South Carolina
    Go Gamecocks!!!
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  • lousubcap
    lousubcap Posts: 32,349
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    Great result right there.  As with most things BGE, many roads to get there and way to run your own experiment.  I am in the lazy camp- I run nekked for the duration.  If you want the fall-off-the bone texture that comes sooner with the foil process, just run nekked longer and you will get there.   FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • ewyllins
    ewyllins Posts: 461
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    Nekked for sure from here on out
    O-Town, FL

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