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Please Help- I killed my baby-backs...

Unknown
Unknown
edited November -1 in EggHead Forum
Hello- Just bought a new BGR and love it. However, my wife and I attempted our 1st batch of baby-backs and I think I killed them.
We used a dry rub, placed them on a rib-rack, direct heat, 300 for 2:45 mins...
The looked great- but were dry as heck....Dry To The Bone...
Any suggestions would help save other bb's from this unfortunate demise...
I don't want to be a bb killer... Please help..

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Comments

  • Puj
    Puj Posts: 615
    PatMac,[p]One thing to consider for next time is to reduce the dome temp to 250°F to 260°F and let them cook longer. 300°F is a bit too high.[p]Puj

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  • Tim M
    Tim M Posts: 2,410
    PatMac,
    Whew, yes. That is a bit high temp for direct cooking. Direct does tend to produce a firmer rib than indirect or foil wrapped methods. Using ceramic barriers (setters, firebricks, pizza stones) produce a great rib with indirect cooking. There are many ways to do ribs and many prefer this to that so you should try many ways to decide what is to your liking.[p]Tim
    [ul][li]Tim's cookbook w/pictures[/ul]
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  • Unknown
    Unknown
    PatMac,
    Try indirect with a plate setter or firebricks, a drip pan with water (it helps with the moisture), 225 degrees for 3.5 hours. I'm not a BGE expert but all of the above works. The egg does all the work, you're just there to assist it. Take Tim M's suggestion, he's the man.
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  • Unknown
    Unknown
    PatMac,
    Thanks to all for your wonderful resposes. What a great site and wonderful 'yet to meet' friends.
    My wife gave me my allowance for this week, and I am off to the store for some more ribs..
    Gonna try again.. This time- indirect, lower heat..[p]Thanks- BTW, where can I get some fire bricks...[p]Peace, Pat Mac

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  • Unknown
    Unknown
    PatMac,[p]I've had good luck finding fire bricks (actually "splits" since the full size brick is too big) at woodstove/fireplace stores. [p]Some others have found them at those mega-home improvement depots, but I've not...[p]Good luck, and good cookin'!
    bc

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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    PatMac,
    I found my splits (before the place setter FINALLY arrived) by looking up 'bricks" in the yellow pages and going to a brickyard. Of course I called before making the trip.
    Judy in San Diego
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  • Gfw
    Gfw Posts: 1,598
    08_04_0018_21_02.jpg
    <p />PatMac, take a look at the link. Top left you'll find the recipe. Top right you'll find the method. Whether or not you use foil really depends upon how fatty the ribs are before you start.[p]I love baby backs. I make them about every two weeks - I use different methods and times - sometimes I make with sauce, but mostly dry. I've had ribs in Memphis at Rendezvous and a few other places, but much prefer my own BGE variety.[p]As you work at it, you'll make changes - you'll find the perfect recipe/method for you and that's what BBQ is all about - the best BBQ, is the BBQ that tastes best to you! :~}[p]
    BTW - my vote for best eating place in Memphis is "Folks Folly" - not cheap, but absolutely GREAT!
    [ul][li]Memphis Style Baby Back Ribs [/ul]
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