Newbie Needs Help! Ribs were burnt on the outside

Unknown

I'm sure I did many things wrong (and do not blame the egg) so I'm here to learn from the experts. I've only had the egg for one week so take it easy on me and only mock me slightly. [p]I used the plate setter and a rib rack, and my ribs were burnt on the outside. I used Arthur Bryant's Meat Rub and kept the egg around 350-375 degrees because I did not have time for the longer slow and low method I read in the Recipe section. The ribs were on for about 2.5 hours. [p]The ribs were juicy but slightly burnt on the outside. Is it possible to cook ribs in 2 hours using the egg or should I stick to searing a steak (which came out perfect) when I do not have the time to cook the ribs correctly. [p][p][p]

toomsdpt

Moosehead,[p]Im a newbie too and had the same problem with the char on the outside at my first attempt. I used a rib rack and the problem I ended up having was that the meat was actually touching the inside of the dome which caused the char. [p]However I also low and slowed at 250 and did the 3/1/1 method. The ribs were charred as I described but still very tender on the inside and yummy at that. [p]I have heard people do a 3 hour rib cook before and below is a link for various methods. [p]Im still a newbie,but it sounds like you just cooked at too high a temp.
[ul][li]Various Rib methods. [/ul]

Celtic Wolf

Moosehead,[p]Stick to the steak!![p]Ribs have a lot of fat and connective tissue that must be rendered out. That takes time, despite Bobby Flay doing Ribs in one hour on Iron Chef America or Emeril's boil the bejesus our of them with beer method.

Unknown

Moosehead,
BBQ is done when it is Done - You CAN NOT rush ribs! To get the best results, they really need to be cooked low and slow (225 to 250 MAX). [p]If you MUST cheat and can settle for less flavor, you can cook them in a 325 oven, foiled in a pan on a rack for 3hrs then toss them on the grill with sauce. You could even (heavan forbid) boil them for 40 min, then toss them on the egg for an hour. But these two methods are sacralidge and WILL NOT make good ribs!

Big Hoser

Moosehead,[p]You cooked 'em for too long at this high temp. I've cooked baby backs like this on short notice using the following method and recipe from Steven Raichlen (I cooked 'em for 1.5 hours at 350 dome). IMHO, not as good as low-n-slow baby backs cooked for 5 hours (3-1-1 at 250 dome), but good in a pinch (ribs cooked this way will not be as tender with a little more chew to 'em). Good ribs, not great, and I think this is only good for baby backs, not spares as spares have more fat on 'em and would be way to chewy (for me at least). [p]Dan

[ul][li]Memphis Dry Ribs[/ul]

katman

Moosehead,
I'm not familiar with the rub you used but if it contained much sugar it would have burned at the temp of your cook.

BabyBoomBBQ

Moosehead,[p]IMHO, it's not worth doing ribs if you don't have at least 4 hours, for BB's. I used to be able to eat "chewy" fast way ribs, but not now. I like my ribs dry, so I don't do the foil step any more. [p]I tried Arthur Bryant's sauce once. I didn't like it at all. Maybe the batch or something, but no one else who tried it liked it either. I tossed it and the rub I got with it. When I don't make my own rub, I use Dizzy Pig. I've read good things about others, like Ken Stone but have not tried them yet. [p]Welcome to the group.

Darnoc

Moosehead,
You could have done that if you cooked for 45 min first than put the ribs in a sealed foil pack with about 1/2 cup liquid,apple juice etc. and cook for another 45 min.Then finish off 15 min with a sauce on the rib rack.

Blind Pig

Moosehead,[p] Your temps were very high. I'm a believer in VERY low and slow even on ribs. There are a lot of different cooking methods listed on this forum, some which include foiling the ribs, that would cut down the cook time, keep them from burning and make them tender. I've tried some of them and made some good ribs but still find that cooking at 200' - 220'(max) for 7 to 9 hours indirect (no foil) produces the best tasting ribs... in my opinion. [p]
[p]Try different methods you learn here and you're sure to find a method that fits your taste and cooking time.[p]Happy eggn',
--Tom

Unknown

Blind Pig,[p]Wow. These look awesome![p]And thanks to everyone who responded to my question. I will try to have more patience in the future when I BBQ. [p]Unfortunately my other favorite cooking appliance (besides the new Egg) is a pressure cooker so having patience while cooking is something I will have to learn. [p]Thanks again and I will try the ribs again this weekend.

Blind Pig

Moosehead,[p]I have to tell you - I do use the bbq guru when I do long cooks (most thing I bbq) and it helps a lot. You can just set the low temp. and leave it alone and go do something else - it controls the temp. If you don't know what it is, you should check it out.[p]-- Tom

[ul][li]http://www.thebbqguru.com/[/ul]