Ribs???

Unknown

I'm looking at bustin' an egg this weekend and doing some Baby Backs. I am looking to broaden my horizons wih ribs on the grill. My usual method is:
1. Start with Baby Backs and overnight dry rub applied.
2. Low and slow (about 5 hours) with Apple or Sugar Maple.
3. Sometimes remove one hour before finish, apply sauce, foil and finish for another hour. [p]The results are always quite good. I have not found a good rib rack to use. Have tried stacking them but that involved too much opening and closing fo the egg to rearrange during cooking. So, I've had problems managing that aspect of the cooking. Anyone have any suggestions, tips, or trade secrets to share regarding the way to do your ribs? Thanks![p]Go Heels!!![p]

Smokey

TarHeel,[p]Cat's ribs are hard to beat. I think she cooks them directly. See recipe at like below.[p]http://biggreenegg.com/recipes/pork/pork0081.htm

[ul][li]Cat's ribs[/ul]

char buddy

Smokey,[p]I have started cooking ribs with a skinny, insta-read thermometer in my pocket. I cook'em until they get above 178. At that temp they are de-fatted, they pull from the bone easily, but they are still moist. I think this is the texture GFW goes for with his aluminum. [p]I always use Cat's rub.

Spin

TarHeel,[p]Cat's ribs are probably the least work intensive of all of the rib cooking methods. Below is a pic of her cook at EggFest'00. The rib rack is a v-rack turned upside down to provide support for the ribs.[p]Spin
[ul][li]Cat's Ribs[/ul]

Cornfed

Spin,[p]That is a beautiful pic![p]Later,
Cornfed

Doug

Spin,
I just had to lick the screen!!!

Sundown

Spin,
Getting the ingredients together is hard but there is NO question...Cat's Ribs are great.
Always get compliments when I do them.
How you guys dooin'?[p]Carey

Unknown

Spin,
Labor day I smoked r large racks of spare ribs in a Lg BGE. They were just perfect! First, I used Cat's rub - the juniper berries are real important to the taste - got them at Henrys Market in San Diego - they were in the spice area - you can also get them growing wild. Gives a piney-wood type flavor. Rub the ribs and then roll them tight starting with the small meaty end and ending with the large ribs - the end result is a cone-shaped coil of ribs that will stan up on their own. Stand the 4 rib racks like cone heads and then stick a large piece of pork fat on the top ( the butcher will give you plenty. Smoke them at 250 indirect for 4 hrs (every hour spray with apple juice) then wrap them in foil and put them in an ice chest for 1 1/2 hours, then take them out and uncoil them and smoke them layd out flat with meaty side down for another hour at 275. Guarantee you will be a hero!