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I need help with my spareribs ! I don’t want pulled pork!

KmmKmm Posts: 33
I cook my ribs using the 321 method at 220F.

Flavour is great but the meat just comes away from the bone when I try to cut the rack into individual ribs.

Any ideas chaps ?

Shorter cooking times seems an obvious answer. 

Comments

  • Mattman3969Mattman3969 Posts: 10,402
    Forget the wrap. Cook the ribs nekked at 250-275 till they pass the bend or toothpick test. Usually about 4 1/2 - 5hrs.  Same time you’re spending now but with a more firm tender texture. 

    If I ever wrap it’s for 30-40 min max and that’s only if the cook is running behind schedule 

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • WeberWhoWeberWho Posts: 9,268
    3-2-1 ends up being about an hour too long.

    I find something around 3 - 1.5 - .5 to be a little more accurate. 

    I'd also bump up your temp. No reason why you couldn't settle in somewhere between 250-275 degrees.


    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
  • KmmKmm Posts: 33
    Forget the wrap. Cook the ribs nekked at 250-275 till they pass the bend or toothpick test. Usually about 4 1/2 - 5hrs.  Same time you’re spending now but with a more firm tender texture. 

    If I ever wrap it’s for 30-40 min max and that’s only if the cook is running behind schedule 
    Could you elaborate on the bend and toothpick test 
  • Mattman3969Mattman3969 Posts: 10,402
    ToothpIck or probe poked into the meat. When it goes in with no resistance like warm butter the ribs are ready. 

    Bend test is when you pick the rack up by one end with tongs and the rack bends to almost or a 90° bend 

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • lousubcaplousubcap Posts: 24,211
    The toothpick test works with any pedigree or length of rack.  The bend test takes more effort and is designed for full pork rib racks.  FWIW-
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • MotownVolMotownVol Posts: 931
    I normally cook baby backs, but I tend to go 2.5 unwrapped, 1.5 wrapped and .5 unwrapped and sauced.
    Morristown TN, LBGE and Mini-Max.
  • dmchicagodmchicago Posts: 3,094
    Kmm said:
    Forget the wrap. Cook the ribs nekked at 250-275 till they pass the bend or toothpick test. Usually about 4 1/2 - 5hrs.  Same time you’re spending now but with a more firm tender texture. 

    If I ever wrap it’s for 30-40 min max and that’s only if the cook is running behind schedule 
    Could you elaborate on the bend and toothpick test 
    Bend test
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE.

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
  • KmmKmm Posts: 33
    Got it ! So if it bends it’s done. And the toothpick?
  • LegumeLegume Posts: 11,680
    Bend or toothpick test.  Don’t need both.
    I do not have any broken or spare parts for any size egg.
  • lkapigianlkapigian Posts: 8,138
    Let them ride, dont overthink ribs, SPG , if you are going to wrap, wait till the bark is set wrap if you must...i like mine naked sauce on the side...i gently puck the racks up and give a bounce, you can tell


    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon Fat Stacks 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • lousubcaplousubcap Posts: 24,211
    See @Mattman3969 's above post.  This is all analog.  FWIW-
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • 4TheGrillOfIt4TheGrillOfIt Posts: 350
    Yesterday, I took @RRP’s suggestion from a similar thread a while back and smoked at 300F for 3 hours.  No wrap, but I did spray once.  They were perfect.  This is my new method of choice.  
    XL BGE, Large BGE, Small BGE, Weber Summit NG                                                                                               
    Memphis  
  • KmmKmm Posts: 33
    lousubcap said:
    The toothpick test works with any pedigree or length of rack.  The bend test takes more effort and is designed for full pork rib racks.  FWIW-
    Thanks 
  • fishlessmanfishlessman Posts: 27,945
    foil turns ribs to mush. shorter cooking times, no foil, at 220 to 250 dome raised grid direct or indirect
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • gamasongamason Posts: 386
    325 to 350..90 minutes, perfect everytime. Look up turbo ribs for the win

    Snellville,Ga.

    LBGE

    Minimax

  • KmmKmm Posts: 33
    edited July 12
    gamason said:
    325 to 350..90 minutes, perfect everytime. Look up turbo ribs for the win
    90 minutes ? Dome up ?
  • Mark_B_GoodMark_B_Good Posts: 809
    Cook at 250F indirect. 2.5h unwrapped, 1.5 hour wrapped, 0.5 hours unwrap top of foil to braise ribs (do not take completely out of foil). Gently remove from BBQ by grabbing foil ... and let it sit for at least 10 to 15 minutes ... this tightens up the meat and prevents it from falling apart.

    In the end, I found this method gives the best flavor, juiciness and tenderness without it falling apart.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • pgprescottpgprescott Posts: 13,539
    Temp them. 203-206 is my sweet spot. Come off the bone clean but stay on the bone til you bite them.

     The 3-2-1 method is a good one as a guide but you must modify to desired results and your cookers traits. The idea is to build and set the desired bark and color(3) then tenderize them to your desired doneness (2). Finally sauce and set sauce(1). The egg generally cooks things faster due to the moist environment. 2.5 + 1 + 1/2 is probably a better formula for the egg, but it requires some adjustments based upon the particular slab (spares vs Babybacks etc. ). Keep it up, the journey is part of the fun. 
  • nolaeggheadnolaegghead Posts: 37,923
    "321" method.  I'll bet someone just made that up for a laugh.  Also, @pgprescott seriously, you take the temp of pork ribs? 
    ______________________________________________
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  • MasterCMasterC Posts: 531
    First pie crust I learned to make was 3lbs. flour, 2lbs. rendered lard and 1lb. water.




    Fort Wayne Indiana 
  • YukonRonYukonRon Posts: 16,545
    They run at 225°F for about 5 hours or so spicy rub, uncovered. Peach glaze the last hour our so.

    Perfect every time.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • pgprescottpgprescott Posts: 13,539
    "321" method.  I'll bet someone just made that up for a laugh.  Also, @pgprescott seriously, you take the temp of pork ribs? 
    Yep. Use the thermapen to probe but also temp them, just like all the competition teams do on the circuit. Never used to do it (toothpick test guy) but saw guys doing it and thought I’d give it a try. Temperature is like math. It doesn’t lie. 
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