Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Rib and wood quesrtons

egguitaristegguitarist Posts: 93
edited 2:03AM in EggHead Forum
Did my first ribs yesterday on the new egg. Pre-egg I Would cool robs in foil in oven at 295 two hours then sear on the grill. Very moist but no smoke flavor. On the egg I did 275 for three hours indirect then 1.5 hours in foil. At this pt they were done. Great taste and tender but dryer than my other method. When I would slice them the outer part being slightly crusty would hold the knife and all the meat would try to come off the bone. Is this overdone?
Also , where I bought the egg they said to soak the wood chunks or creosote would build up but I have read here not to. Can somebodey help a brother out? :blink:


  • Mike in AbitaMike in Abita Posts: 3,302
    Whiz says soak. Sounds good to me.

    Hopefully CWM sees this and answers. I cook ribs to my liking and would never tell someone if theirs were over/under done.

    If you are asking about Baby Backs try this link.
  • Beanie-BeanBeanie-Bean Posts: 3,092
    Hmm...I do ribs (spares and baby backs) at 250 dome temp using the 3-1-1 method, outlined here:

    Rib cooking school here...

    I soaked for a while (hard habit to break) but now, I just put some chips and chunks in with the lump and let 'er rip.

    Good luck with the cooks--I conducted several "experiments" while learning how to drive the BGE.
  • Car Wash MikeCar Wash Mike Posts: 11,244
    Just my humble opinion. I like to start with a very low temp. 200-225 dome. Gradually bump the temp up. Get that good smoke flavor for a few hours, the get the temp up to 275 for the last hour or so to get the fat out. Might take care of the dry problem.
    Fall of the bone ribs are considered overdone in competitons only. Home. Yummy! Most people prefer fall of the bone.
    Get a technique down you like. Wood, soaking or not? What came first the chicken or the egg?


    E-mail if you want to talk on the phone.

Sign In or Register to comment.
Click here for Forum Use Guidelines.