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First time making ribs

SmokinBob629 Posts: 60
This is my first time making ribs and after reading several recipes I decided to try the 3-2-1 method. Also, I changed from the BGE Charcoal to Rockwood. I also added a couple of chunks Hickory and Cherry

Prior to putting the Ribs on the Egg I seasoned one rack with Malcolm Reeds Hot BBQ Rub and the other with BBQ Bros Memphis Style rub. Once the egg reached 250 Degrees I put both racks on a vertical stand with a drip plate underneath. 

Just before I pulled the ribs off the Egg I prepared a foil wrap. I coated the foil with butter, a drizzle of honey, and some of their seasonings. After three hours I pulled both racks off the Egg and wrapped them in the foil and added a 1/2 cup of Apple Juice. At this stage, I stacked the wrapped ribs on top of each other, meat side down,  and rotated their order every 30 minutes. 

After two hours I removed the Ribs from the foil and placed them back on the grate. Both ribs I mopped every 10 minutes for an hour. The Hot BBQ Rub ribs I mopped with Rib Rack Southern BBQ sauce. The ribs with the Memphis Style Rub I attempted to keep as a dry rub and mopped ribs with and vegetable oil, apple cider vinegar, apple juice, and Memphis BBQ Rubs. 

Both sets of ribs were very tender and fell off the bone. They were both hits at the backyard BBQ I was hosting.  The wet ribs were very good, however, I believe the sauce overpowered the rub taking away from the flavor of the rub. The dry rub ribs also were really good but didn't seem to have that "dry" crust. I would use this method again it was simple and produced a great texture and taste to the ribs. 

Any tips or recommendations are welcomed. 


  • Skrullb
    Skrullb Posts: 666
    I’ve found that 2 hours wrapped is way too much. I’d say an hour, tops. It’s all in what you like, though. I prefer a little tug when I bite, so fall off the bone is overcooked, in my opinion. Mastering good ribs is one of the harder aspects of good bbq. Keep trying and changing it up until you find what you like best. 
    I'm in Fredericksburg, VA, and I have an XL and a medium. 
  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    If I want them fall off the bone I’ll wrap, but if I want some resistance no wrap. My family likes both styles so I go back and forth. As mentioned if you let em ride you’ll get more of a bark on the skin. If I do sauce before pulling it’s at most 30 mins before just to caramelize.  

    Your ribs still look great, I’m sure everyone enjoyed!
  • StillH2OEgger
    StillH2OEgger Posts: 3,738
    I'd suggest trying it with foil for an hour or so, but no liquid. It helps with tenderness without going too far or getting mushy. Also, I think you can get the crust you seek with some time in foil, but I've never thought spritzing or mopping is necessary in a BGE and was likely the reason you didn't get the crust you were seeking. Everybody has different preferences with ribs, but keep adjusting until you find what you like best.
    Stillwater, MN
  • jtcBoynton
    jtcBoynton Posts: 2,814
    Braising for two hours counteracts dry crust.  Mopping counteracts dry crust.  If you want a dry crust, you need to cut back, or eliminate, the braising and mopping.   Braising also removes some of the smoke flavor that was on the ribs (its now in the braising liquid).
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
  • daffy1909
    daffy1909 Posts: 498
    I never wrap, but I do spritz with apple juice every now and then, always turn out good I sauce for the last 49 minutes or so 
  • Mickey
    Mickey Posts: 19,668
    Next rib cook give this a shot (only way i do ribs now). 

    Baby Back Turbo Ribs (No flip)

    350  indirectfor 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 & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

  • BGEChicago
    BGEChicago Posts: 572
    I do mine identical to yours, I agree it turns out fantastic without all the fuss!
    Chicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL
  • MonteLSx
    MonteLSx Posts: 7
    Same here, been doing the turbo method all year and everyone loves them. 
  • MonteLSx said:
    Same here, been doing the turbo method all year and everyone loves them. 

    When using the turbo method, do the ribs get plenty of smoke flavor?

    I normally use hickory or apple wood.