Success (and a bbback rib question)

FlaParrotHead

OK - - Well the first weekend with the BGE was great . . . Burgers, Chicken, and Babyback Ribs over Fri, Sat, and Sun nights. I have to admit that I was amazed how easy it is to reach and stay at a temp.[p]Everything cooked and tasted great - the juices were out of this world - so of course was the flavor.[p]My only question is on the ribs -- I will not go into the rub/sauces that I use (yet) since that is a personal choice and I am looking forward to trying some from the forum. [p]What I need to get help on is cooking them to the point where the meat "falls off the bone" . . .[p]In this case I was cooking 1 1/2 racks layed over an inverted V-rack and over a drip pan. I was cooking at 225-250 for about 3.5 hours. [p]So there you have it - - - too low heat ? not enough time ? or something else ? We get our ribs from a local meat market (never prepackaged) so the quality is always fine . . . [p]Thanks - - Bill

Nature Boy

FlaParrotHead,
Me thinks not enough time, and maybe a bit too low. 250 dome is good, so long as your cooking level is 225-250. I have been getting times more like 4-5 hours. [p]For "fall" off the bone ribs you might need to foil for a spell. I usually shoot for the meat to pull cleanly from the bone, but don't like the whole side of the rib to loose its meat when I take a bite.[p]Hope that helps!
Chris[p]PS, I think it was JAppledog's husband who says "cook ribs til you think they are done, then cook another hour".

Unknown

bbacks 4 1/2-5 hours at 225 without foil. Spares about an hour longer. Have a nice 4th, I'm cooking ribs!

JimW

FlaParrotHead,
I do my ribs for 5.5 to 6 hours at around 300 degrees over a drip pan filled with apple cider. I turn and flip every hour and a half. Then the last hour I sauce, turn and flip every 10 minutes. You can let the dome temp get up to 350 degrees with no ill effect.
JimW