Mix Up Back on Memorial Day Ended up with Four Packages of Ribs -- Suggestions for Cooking

havertyj

I have been away from this site for a while. I went over to Reddit BGE group for a bit, but decided to come back here instead. Through a mix-up when we were ordering groceries on-line through Wal-Mart back for Memorial Day, we ended up with a replacement item that turned out to be four packages of ribs. They were much more than we were expecting when we told them the swap was OK and we would take them.... they have been in our freezer ever since. I keep telling my wife this is the perfect time to test out rib grilling recipes.

Asking for your rib recipes as I would like to try a few of them over the next few weeks. I have four of them, so I can give you the weights, brand, etc. if that would help. If you can share recipe, process, etc., I would like to try and follow up with my experience. No, since having the BGE for a few years, I have not done ribs. So I think it is time to do so and need some recommendations. My past experience with ribs and gas grills was not very good.

I have Large BGE. I also have the ConvEGGtor plus I also got a rack expander which allows me for a top rack. The multi-rack option gave me some options I did not have initially when I first got the BGE years ago. I share these items so you know what I have with my BGE that might help with recommendations. Any questions, please let me know.

TideEggHead

Hey welcome back! There are plenty of threads on ribs and preferred methods of cooking them if you use the search function. I’ve been happy with Mickey’s turbo method. Just pick your favorite rub, cut the membrane off, rub, mustard, rub, and then send it. Up to you whether your foil or not. I usually don’t foil while cooking but after I sauce them and remove from the egg, I FTC them for 30 minutes to an hour while I’m getting the rest of dinner ready.

havertyj

Thank you! Yes, I had done some searches and saw a lot a few posts. I will check out Mickey's turbo method. Excited to try out some recipes.

fishlessman

ive been using this glaze recipe lately and using way more scotch bonnets than the recipe suggests for habanaros.  for the rub i use dizzy pig ghost pepper and some brown sugar. 250 dome plus minus, up high as possible with the heat deflector under it. i only use st louis style ribs

https://www.weber.com/US/en/recipes/pork/caribbean-baby-back-ribs/weber-4784.html

havertyj

fishlessman said:

ive been using this glaze recipe lately and using way more scotch bonnets than the recipe suggests for habanaros.  for the rub i use dizzy pig ghost pepper and some brown sugar. 250 dome plus minus, up high as possible with the heat deflector under it. i only use st louis style ribs

https://www.weber.com/US/en/recipes/pork/caribbean-baby-back-ribs/weber-4784.html

Great! Thank you! I think I had come across that Weber recipe in the past, but never given it a try. I will check it out. Sure looks good! Do you, or @TideEggHead have any pictures or links to posts you did with your ribs?

TideEggHead

Not my post but here is some info and photos on turbo ribs along with the recipe:

https://eggheadforum.com/discussion/1205851/link-to-mickeys-turbo-ribs

havertyj

Thank you! Yeah, I was trying to find the recipe and found lots of mentions. Thanks for sharing the link to the recipe.

TideEggHead

No problem! It is about half way down the page.

fishlessman

this is my setup, pizza stone down low, raised grate 250 dome.  the rub pick shows what it looks like for rub and sugar, i set them on the counter a couple hours to let the rub and sugar settle in, then done. i dont time ribs, i check for tenderness. the tinfoil is a makeshift gasket, changing to a new band assembly and now i need to uprade it with a rutland gasket

havertyj

@fishlessman That looks awesome! Wow! Lots of good ideas to try with the four different rib racks I have on hand. I cannot wait to give these a try!

fishlessman

experiment mostly with methods and zeroing in on doneness. we all are looking for the result we like, its not always the same