First ribs on an egg. Jimmy edition.

jimdgreat1

Well let's see how my egg does some ribs on pork day.

Meat shot with bash brothers rub.

jimdgreat1

I forgot a covered in rub pic.

johnnyp

The Emperor's New Rub

jimdgreat1

Kind of crammed together. Need a rack.

jimdgreat1

Old dog approved.

lousubcap

You can try and lean them into each other in an "A" frame concept if you feel like it.  

jimdgreat1

I guess this is working.

jaydub58

Old dog looks hungry..........better get the robs finished and feed him!

jimdgreat1

Rockwood lump from the Ace hardware sale.

jimdgreat1

What do I do with this stuff?

fishlessman

i turned my kettle into an herb garden, its in the living room til spring sitting in a sunny window

jimdgreat1

One hour in.


 

jimdgreat1

Forgot to post the previous pic.
2 hours in. Can't decide if I should pull and wrap or leave be.

Cookbook_Chip

johnnyp said:

The Emperor's New Rub

Laugh of the day!

saluki2007

Let it be.  FWIW A probe isn't necessary.  When you can insert a toothpick in between the bones with little resistance, they are done.

jimdgreat1

saluki2007 said:

Let it be.  FWIW A probe isn't necessary.  When you can insert a toothpick in between the bones with little resistance, they are done.

New toys! Have to play with the maverick.

Kevinboatright

In too see how these turn out. Lol

jimdgreat1

jaydub58 said:

Old dog looks hungry..........better get the robs finished and feed him!

Her. (Molly)

My brand new maverick et-732 keeps losing signal in the house. Seems to be a problem.

jimdgreat1

New tradition? My carry pistola during the cook. Not bbq gun quality but I'm home by myself. Old FEG hipower clone.

jimdgreat1

I have failed. Pulled them off, pyrex, covered, and in the oven. How I finished them before off the indirect. Maybe someday I'll figure the egg out. Not fall off bone yet.

Theophan

I'm sorry they didn't turn out the way you wanted!  I don't really understand your last post about pyrex, in the oven.  FWIW, here's the deal as far as I'm concerned:

1. I use a lot more rub than I saw on your picture, but obviously that's a matter of personal taste.  Maybe you like them better when it's mostly the pork flavor.
2. Like others said above, forget the temperature of the pork.  Just keep smoking them until they pass the "bend test" (they bend 90° when you hold one end and let the other end dangle), or the "toothpick test" (a toothpick goes into the meat with very little resistance).  If they were "tough," they weren't done.  No need for the oven -- leave them on the Egg until they are tender.
3. For me, anyway, no spritzing is needed, no water pan, no wrapping.  Sometimes I add some BBQ sauce as a glaze when they're pretty near done and let it set in the Egg, glaze them again.  Sometimes I just have them without sauce, or have it on the side.

Some like 3-1-1 (3h smoke, 1h wrap, 1h unwrapped again), but I love them so well without bothering with wrapping I've never tried it.  Some people feel like wrapping makes them a little mushy, and less smoky bark, but everybody has their own preferences.

Temp of the Egg doesn't seem to make an awful lot of difference in the final product -- some prefer low and slow around 250°, others "turbo" them at 300° or even 350°.  They obviously cook faster at higher temps so you need to pay attention to when they're getting done.

Lots of people here LOVE ribs on the Egg, so if you didn't like this so well, be more specific about exactly what you did and what you didn't like, and some people here who are much more experienced than I with ribs (and I love my ribs!) will help you out!

lousubcap

As noted by @Theophan, 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 you 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 search function will yield more info than you can digest.  Pick a method, note the outcome and change-up one variable at a time til you land where you enjoy the results.