Ribs Insane

Mark_B_Good

So I took my ribs recipe and did it on my new XL BGE for first time.

Wow.

Basically season withe Keg Seasoning, then make sure fire is at 250F, tops 275F.  3h smoke with apple wood chunks. Then wrap in foil with basically balsamic vinegar glaze, lemon juice, bbq sauce of your choice and more keg seasoning.

Back in egg for 3h in foil.

Then crank fire to 400F.  Open foil and season a bit more, normally needs some salt or seasoning with salt in it, and put more bbq sauce, takes about 5 minute to 10 minutes to crisp/glaze the bbq sauce ... then serve.

Talk about fall off the bone ribs.

lentsboy007

Look damn good . Next time try covering with peach preserves during whole cook like @YukonRon recommends 

Mark_B_Good

@lentsboy007, oh, that sounds good. When you say whole cook, even during smoke? My ribs are on their sides in a rack during smoke. Maybe add that when wrapped?

GATraveller

Looks like a winner to me!
Thanks for sharing. 

Mark_B_Good

Now one thing i probably needed to do ... way more seasoning in the beginning. I had a late start, so I wasn't able to let the seasoning diffuse in, only let it sit for probably 30 minutes. Probably best to season night before and sit in fridge overnight.  I've done that with other meats and mmmm, mmmm, mmmm. Finger licking good!!

I still want to try coke in the wrap, but I chickened out yesterday ... didn't want to take a chance changing up the normal routine.

The Cen-Tex Smoker

Mark_B_Good said:

Now one thing i probably needed to do ... way more seasoning in the beginning. I had a late start, so I wasn't able to let the seasoning diffuse in, only let it sit for probably 30 minutes. Probably best to season night before and sit in fridge overnight.  I've done that with other meats and mmmm, mmmm, mmmm. Finger licking good!!

I still want to try coke in the wrap, but I chickened out yesterday ... didn't want to take a chance changing up the normal routine.

Ribs can cure if left in the salt for too long. They taste kind of hammy if you salt them for more than an hour or so. I rub and go with ribs although I know some people prefer to go longer. I just prefer the flavor when the salt doesn’t have time to work all the way through the meat. 

lentsboy007

Mark_B_Good said:

@lentsboy007, oh, that sounds good. When you say whole cook, even during smoke? My ribs are on their sides in a rack during smoke. Maybe add that when wrapped?

@YukonRon is the man to ask rib advice on , especially with peach preserves , but yes have them on the ribs during the whole cook .