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Just some ribs
Griffin
Posts: 8,200
Had a craving for some ribs this weekend.
Put down a light dusting of some 50/50 salt and pepper and then added some Meat Church Honey Hog BBQ for a sweeter note to help entice Duke and his cousin who was spending the night to eat them. Mrs G told them she was ordering them pizza but didn't tell me that. Duke did have one and he liked it though. Kid used to love ribs but stopped somewhere along the way.
I tried Cen-Tex (I think it was him) method of putting the wood chunks on the bottom of the fire bowl and then dumping in a lit chimney of charcoal and then topping it off with more unlit charcoal to help it clean up the smoke. I guess it worked, but I really didn't that much smoke on the ribs and the temp went up to 290 or so and stayed there for around the first 3 hours of the cook before coming down to 250. Not sure why that was. I lit the chimney and waited 15 minutes before dumping it in the Egg. Maybe that was too long? I'll try it again next time but maybe only wait ten minutes.
Didn't get a final pic, but the one above was almost done. Guess the brown water was flowing a bit much cuz it totally slipped my mind. That and I was hungry.
Put down a light dusting of some 50/50 salt and pepper and then added some Meat Church Honey Hog BBQ for a sweeter note to help entice Duke and his cousin who was spending the night to eat them. Mrs G told them she was ordering them pizza but didn't tell me that. Duke did have one and he liked it though. Kid used to love ribs but stopped somewhere along the way.
I tried Cen-Tex (I think it was him) method of putting the wood chunks on the bottom of the fire bowl and then dumping in a lit chimney of charcoal and then topping it off with more unlit charcoal to help it clean up the smoke. I guess it worked, but I really didn't that much smoke on the ribs and the temp went up to 290 or so and stayed there for around the first 3 hours of the cook before coming down to 250. Not sure why that was. I lit the chimney and waited 15 minutes before dumping it in the Egg. Maybe that was too long? I'll try it again next time but maybe only wait ten minutes.
Didn't get a final pic, but the one above was almost done. Guess the brown water was flowing a bit much cuz it totally slipped my mind. That and I was hungry.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
Comments
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Looks really good. This is my project today
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Those ribs look great!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
So question... did you flip them at any time? Indirect with a drip pan. Was there liquid in the dip pan? Thanks. I've been playing with all the different techniques on here.Columbus, Ohio
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Never flipped them. Indirect, no drip pan. Wrapped in butcher paper around 3.5 hours. Unwrapped for the final hour or so.jdMyers said:So question... did you flip them at any time? Indirect with a drip pan. Was there liquid in the dip pan? Thanks. I've been playing with all the different techniques on here.Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Man, those turned out! Beautiful color on them. Nice, meaty rack, too.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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No such thing as "Just Ribs." Those are spectacular, and should be exalted as so. Looks delicious, thank you for sharing."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Great looking wibbies!aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
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