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Baby Back Ribs Advice Please!

DrakeOrmanDrakeOrman Posts: 12
Hello All!

I have my in laws in town for the weekend and I am trying to make some great baby back ribs. I have some awesome Code3Spices along with their patriot sauce for finishing. I am really looking for some tips on how to cook them. I have seen the 3-2-1 and a modified 2-2-1 technique. 

I would love some tips on temperature and methods so that I can blow this out of the water. 

I talk a big game on the grill and ribs are something that I don't do very often. Thanks y'all!

All the best,
Drake Orman
Go Cocks!
Located - Charlotte, NC - Large Green Egg - University of South Carolina Alumni

Comments

  • SkrullbSkrullb Posts: 362
    Good ribs are difficult to master at first. For baby backs I do a version of the 2-2-1 thing but you can’t be stuck on those times. I follow the method, but base it more on how they look rather than just time. You need to be careful with this method sonyiu don’t overcook and end up with mush. Good ribs have some tug and not “fall off the bone”. I generally smoke for 2 hours then wrap with butter/honey/brown sugar. Put back in and cook for an hour or so and check to see how tender they are. Generally when I unwrap and sauce for the last step, it’s not for an hour. You can also just smoke straight up for 4-5 hours with no wrap and have some mighty fine ribs, too. It’s all in what you want. 
    I'm in Fredericksburg, VA, and I have an XL and a medium. 
  • bucky925bucky925 Posts: 964
    Honestly, I just throw them on indirect with my favorite rub of the day at 250 or so.  I may pour on a little honey right at the end.  No foil, no wrap.  I/we like them. 
    Live fast. die young, and leave a well marbled corps. 
  • pgprescottpgprescott Posts: 10,535
    I would recommend a straight 3.5-4 hr cook at 250-275. Keep it as simple as possible.  Rub and set aside for an hour or two, then place on egg bones down. Hickory is my advice 4-5 chunks. Once they pass the toothpick test then either remove and sauce or sauce and leave them on for maybe five minutes tops. Then rest for 5-10. Cut and serve. Easiest to cut from the back or standing on edge. BB bones usually run on an angle sharper than spares. Hard to cut from the top. Whatever you choose, good luck!
  • Hans61Hans61 Posts: 3,409
    Do you have butcher paper? I’ve been using it instead of foil and like the results

    watch some YouTube videos I’m a bend test guy

    i like honey brown sugar butter in the wrap

    i don’t add sauce during the cook I like to give 2-3 options on the table

    let the ribs rest a half hour after taking them off

    i like fruit woods best with ribs
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • Hans61Hans61 Posts: 3,409
     275 is the sweet spot for temp
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • bgebrentbgebrent Posts: 16,484
    I like 2.5-1-1.  Wrapping in foil will get you more fall off the bone, which my better half prefers.  The bend test (90 degrees or so) for the finish.  Reseason and add a couple ounces of liquid (e.g. Coke) when wrapped.  Good luck.
    Sandy Springs & Dawsonville Ga
  • lousubcaplousubcap Posts: 16,771
    You can mess around with the bend test and hope you time the aforementioned lift and look but instead of doubt,  just go with the tooth-pick test for the win.  No need to expend much effort.
    Insert the tooth-pick into the thick between bone rib meat-no resistance and you are there.  Works on half ribs and any other number where the bend test relies on the whole deal.  
    And it is protein independent.  FWIW-  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • g8golferg8golfer Posts: 845
    bgebrent said:
    I like 2.5-1-1.  Wrapping in foil will get you more fall off the bone, which my better half prefers.  The bend test (90 degrees or so) for the finish.  Reseason and add a couple ounces of liquid (e.g. Coke) when wrapped.  Good luck.
    Going to try some ribs tomorrow might have to try this because my wife like fall off the bone. 
  • bgebrentbgebrent Posts: 16,484
    lousubcap said:
    You can mess around with the bend test and hope you time the aforementioned lift and look but instead of doubt,  just go with the tooth-pick test for the win.  No need to expend much effort.
    Insert the tooth-pick into the thick between bone rib meat-no resistance and you are there.  Works on half ribs and any other number where the bend test relies on the whole deal.  
    And it is protein independent.  FWIW-  
    I can't afford so many toothpicks Cap. B).  Bend test is useful.
    Sandy Springs & Dawsonville Ga
  • lousubcaplousubcap Posts: 16,771
    @bgebrent - just PM me your address and I'll take care of your tooth-pick inventory.  BTW- you can use 'em more than once so that may help you in the short-term.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • bgebrentbgebrent Posts: 16,484
    lousubcap said:
    @bgebrent - just PM me your address and I'll take care of your tooth-pick inventory.  BTW- you can use 'em more than once so that may help you in the short-term.  
    Strict hygiene here @lousubcap.  No TP reuse ;)
    Sandy Springs & Dawsonville Ga
  • drumdudeguydrumdudeguy Posts: 95
    edited February 10
    Anybody ever use Cavender's Greek Seasoning on ribs? It's really good! I get tired of using the usual BBQ seasonings and hate to use sauce.
    Charlotte NC - Large Big Green Egg (2009) w/Nest and Handler
    Accessories: PSWOO, Adjustable Rig, Smokeware Cap and Temperature Gauge
  • Carolina QCarolina Q Posts: 13,000
    For years, the gold standard has been the late Car Wash Mike's method. Surprised no one has mentioned it.

    http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • bgebrentbgebrent Posts: 16,484
    For years, the gold standard has been the late Car Wash Mike's method. Surprised no one has mentioned it.

    http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html
    Agreed!
    Sandy Springs & Dawsonville Ga
  • AviatorAviator Posts: 1,722
    Turbo ribs. Indirect at 350 to 375 for 2.5 hours. Done. No turning no foil no fuss. 

    ______________________________________________ 

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

    Chattanooga, TN.

     

  • :) bgebrent said:
    I like 2.5-1-1.  Wrapping in foil will get you more fall off the bone, which my better half prefers.  The bend test (90 degrees or so) for the finish.  Reseason and add a couple ounces of liquid (e.g. Coke) when wrapped.  Good luck.

    To bgebrent. Thanks for the advice! I have owned my LBGE for 6 years and I've never been satisfied with my ribs. Today I nailed it! At 275 degrees, I did 2.5-1-1 with Dizzy Pig. During the foil step I added honey, brown sugar, and butter. No sauce! These things are awesome! Best I have had! Finally!
    Charlotte NC - Large Big Green Egg (2009) w/Nest and Handler
    Accessories: PSWOO, Adjustable Rig, Smokeware Cap and Temperature Gauge
  • Hans61Hans61 Posts: 3,409
    Anybody ever use Cavender's Greek Seasoning on ribs? It's really good! I get tired of using the usual BBQ seasonings and hate to use sauce.
    I use it on chicken and fish, never tried before on ribs. What sides do you like when you go Greek?
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • MaskedMarvelMaskedMarvel Posts: 2,024
    I did indirect at 350* for maybe four hours. Just mopped with bone sucking sauce as I went and whenever I stepped outside for another Jell-O shot. 

    I usually stink at ribs but these cane out great!

    Next time I’ll Pam spray the V rack...
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


  • BikerBobBikerBob Posts: 226
    Skrullb

    Do you slice ribs apart before cooking? If so does it affect time? I've got some sliced ribs to cook.

    Thanks

    Bob
    Cooking on the coast
  • northGAcocknorthGAcock Posts: 10,025
    edited February 13
    I am not a foil man at all. As stated above, that is the key to fall off the bone. Myself, I like a little crunch and prefer to gnaw on the none a bit. You can still get tender ribs without the foil. You should try both approaches over time, and form your own preference. At the end of the day, you will find good and gooder! ;)
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • northGAcocknorthGAcock Posts: 10,025
    I did indirect at 350* for maybe four hours. Just mopped with bone sucking sauce as I went and whenever I stepped outside for another Jell-O shot. 

    I usually stink at ribs but these cane out great!

    Next time I’ll Pam spray the V rack...
    Brother....those look Gawjus to me.
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • MaskedMarvelMaskedMarvel Posts: 2,024
    I did indirect at 350* for maybe four hours. Just mopped with bone sucking sauce as I went and whenever I stepped outside for another Jell-O shot. 

    I usually stink at ribs but these cane out great!

    Next time I’ll Pam spray the V rack...
    Brother....those look Gawjus to me.
    Thanks! Slight pull off the bone and great flavor. 


    I did a dry rub and removed the membrane, too. Just didn’t mention it. 
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


  • MickeyMickey Posts: 18,738
    Baby Back Turbo Ribs (No flip)
    350 indirect for 1hr 40 min. 
    Before cooking: Pull membrane , rub, mustard, rub. 
    Put on at 350 and leave the hell alone for about that time. This is called turbo ribs and I will never go back to 4 and 5 hour ribs. 
    Note: with or w/o mustard works .. I like Bad Byron's Butt Rub / I like cherry & pecan mix for wood. 
    If you want sauce: opened 15 min early and sauce. I like the sauce on the table.
     I don't cook over the 100 minutes. 
    Be sure your temp gauge is correct.

    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • pgprescottpgprescott Posts: 10,535
    Mickey said:
    Baby Back Turbo Ribs (No flip)
    350 indirect for 1hr 40 min. 
    Before cooking: Pull membrane , rub, mustard, rub. 
    Put on at 350 and leave the hell alone for about that time. This is called turbo ribs and I will never go back to 4 and 5 hour ribs. 
    Note: with or w/o mustard works .. I like Bad Byron's Butt Rub / I like cherry & pecan mix for wood. 
    If you want sauce: opened 15 min early and sauce. I like the sauce on the table.
     I don't cook over the 100 minutes. 
    Be sure your temp gauge is correct.

    I just can't get enough drinking in a 100 minutes. Those look perfect though. BBBR for the win!
  • JRWhiteeJRWhitee Posts: 4,496
    edited February 13
    For years, the gold standard has been the late Car Wash Mike's method. Surprised no one has mentioned it.

    http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html
    I do carwashmikes method, all the above work it depends how you like your ribs, fall off the bone or a little tug. 
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • Carolina QCarolina Q Posts: 13,000
    I will tell you what NOT to do. =) I bought a small bone in pork loin roast a while back. De-boned it and cut it into chops. That left me with a 4 bone "slab" of baby backs. Decided to give it a shot in my new Instant Pot (Mistake #1).

    Seasoned it with Meathead's Memphis Dust (mistake #2), added water to the IP, added trivet, ribs on trivet. Amazingly, it took just 15 minutes on the "Meat" setting! Added some more seasoning, then some BBQ sauce and under the broiler for about 5 minutes. Ribs in 20 minutes!

    Texture was actually pretty good, flavor, not so much. Next time, I think I'll listen to @Mickey! And find a new rub.  

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

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