Gary Crum

g8golfer

looking for some help on ribs. Not sure if I should do beef ribs or pork ribs. Have no clue how to cook either. I have searched the forum but I didn't see anything on temp and time. I'm sure I could find it if I search harder but I'm to lazy. 

g8golfer

Not sure why in the hell my name is the topic junkie phone. Maybe it's time for an update on my phone. 

Legume

Three camps on here re ribs, 1) slow cook, no wrap, 2) slow cook, wrap, 3) turbo

You should be able to find tons of info here about all three.  Keep in mind its not just pig or cow, but which cut of each that changes the cook.  Don't worry about temp with ribs, it's all about tenderness - check with a toothpick.

dsleight

LOL, I thought that was the name of a recipe you were looking for.  You are going to have to specify what kind of ribs you are looking to cook or you may not get many responses.

slovelad

Do beef short ribs, just did them yesterday. They are a real treat. Some folks call them "brisket on a stick" 

do them at 250 for 5 hours or until they prove easily with a tooth pick or around 200degrees internal 

nolaegghead

If your own phone DOX's you, I think it's time for a new phone...

JohnInCarolina

A foolproof method is to cover them in pickles and Frosted Flakes and smoke them naked for about ten hours at 450.  They're done when the pickles have melted away.

slovelad

JohnInCarolina said:

A foolproof method is to cover them in pickles and Frosted Flakes and smoke them naked for about ten hours at 450.  They're done when the pickles have melted away.

Highly recommend what @JohnInCarolina says, except i like to use dill spheres so that they hold their shape better

JohnInCarolina

slovelad said:

JohnInCarolina said:

A foolproof method is to cover them in pickles and Frosted Flakes and smoke them naked for about ten hours at 450.  They're done when the pickles have melted away.

Highly recommend what @JohnInCarolina says, except i like to use dill spheres so that they hold their shape better

Also, ketchup instead of BBQ sauce.  Put it right on top of the Frosted Flakes right at the start.  Close the dome, lock it in at 450, don't open for ten hrs no matter how much you want to peek.  

If yer lookin, you ain't cookin!

g8golfer

@slovelad those look great. I knew @JohnInCarolina would post a great recipe. He's such a great friend.

JohnInCarolina

g8golfer said:

@slovelad those look great. I knew @JohnInCarolina would post a great recipe. He's such a great friend.

We are just giving you the business man for starting such an epic thread.

My advice to you for ribs is to do pork spares and follow the KISS method - Keep It Simple Stupid.  Get your Egg stabilized at like 250, throw a couple of racks on, close the dome and let them sit for at least four to five hours.  Start checking around five hours for the bend test.  Sauce as desired.

The simplest approach is the best when you're learning, because it establishes an easy baseline that you can always go back to.  First time out, forget the foil, spritz, and all of the other nonsense.  You can add that stuff next time if you're not happy with how the simple approach turns out, or if you just want to riff on it.

g8golfer

@JohnInCarolina thanks. I know you like to mess with me. Corn flakes work be great on pork though. 

tarheelmatt

With you being a UK fan, I'm surprised you could spell your name. 

g8golfer

@tarheelmatt I think you might want to look at your team in the mirror with all the fake classes they took for the past 10 years. 

milesvdustin

Hi Gary.

tarheelmatt

g8golfer said:

@tarheelmatt I think you might want to look at your team in the mirror with all the fake classes they took for the past 10 years. 

Did you or your phone post that? 

Legume

Ok, that's funny.

tarheelmatt

tarheelmatt said:

g8golfer said:

@tarheelmatt I think you might want to look at your team in the mirror with all the fake classes they took for the past 10 years. 

Did you or your phone post that? 

Next post will have his SS number.  Damn Siri!

tarheelmatt

g8golfer said:

@tarheelmatt I think you might want to look at your team in the mirror with all the fake classes they took for the past 10 years. 

Crazy...

This guy, right after sinking this shot, went to his 8am class. 



Classes were not fake, BTW. 

Brason

g8golfer said:

@JohnInCarolina thanks. I know you like to mess with me. Corn flakes work be great on pork though. 

I grew up with my mom making oven baked pork chops covered in crushed corn flakes. Served with ketchup. Absolutely amazing!