1st Ribs Fail but still a success!

Single Action Egger

Hi.

Just got my BGE set-up 4 nights ago. Cooked beer can chicken during the maiden voyage; the chicken tipped over so bought a can stand over the weekend. On Sunday, I grilled a sirloin. Found out the BGE grills quickly; even though well-done rather than preferred medium-rare, steak still very juicy. Very impressive.

Tonight (Monday) I picked-up a small package of pork ribs at the grocer that was half off due to expiration tomorrow. Decided to give it a shot. Cooked a couple of hours via indirect at 325-350 w/ a McCormick barbecue rub. I learned my lesson of NOT putting on barbecue sauce w/ an hour of cook time remaining. Very burnt crust… Also, learned that ribs aren’t a last minute thing…

BUT, it was a great evening. The kids stopped by and we ate peaches while the ribs were cooking, and listened to a Lord of the Rings book on tape. It was nice that I didn’t have to constantly get-up and check the temperature. Every 15 minutes I would ask the lad what the temperature was and he confirmed that it hadn’t changed.

It was really nice sitting on the patio. No excess smoke, no frustrated chef due to inconsistent temperature, and the kids were comfortable just hanging out with their dad. (I did peak their interest when I suggested future possibilities of cobbler, cookies and pizza).

The teenage daughter who once dabbled in vegetarianism said she would try any meat on the egg except for Veal (she can’t past the image of a cute calf…).

Although the rib’s exterior was over-cooked, and the interior under-cooked, I consider the evening a success. Sure beats everyone staring at the TV. Thank you Egg!

JFEggerton

Hang in there. I found I needed to cool off the temps I was used to grilling at. I found ribs 3.5 hours @ 275 really are tender with great texture, but many use longer methods in cooking them.
Beer can chicken is great on the Egg. I did a beer can Turkey and found it was the best turkey I had ever had. 11 lbs @ 250~270 for 6 hours. I use a stand siting in a drip pan. Juice was trapped just inside the skin that was crisp.

Enjoy your EGG

Beanie-Bean

Congrats and welcome to the EggNation!

Slotmercenary

greetings,
welcome to the jungle!
try a beer can chicken in a pie plate for a little more stability. now that you have one stand you will want to try more. just a warning, owning an egg is like any other obsession it is not the base unit that cost all the money, it is ALL OF THE EGGCESSORIES that cost.
keep reading the forum for a plethora of info and techniques............

MountainEGGer

Sounds like one hell of a cook to me. Congrats!!

Klag

Here is a link to my first ever rib cook on my Egg. I have pictures and step by step of how I did it.

Really easy, again it was my first ribs ever!

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=486007&catid=1#

Car Wash Mike

You enjoyed yourself and had a great time. Why trade that in for anything less.

Mike

Clay Q

Your on your way to BBQ narvana. We all go threw a learning curve but its a short one and in no time you'll be cookin the best BBQ and pizzas.
If not already suggested, check out the Naked Whiz and Dizzy Pig sites for recipes and how-to tips.
Good luck and have fun,
Clay

Bacchus

Welcome to club egg. Congrats on your new hobby!
Sounds like your ribs didnt cook long enough. I like country style ribs for spur of the moment que. They can be done in as little as an hour and still be very tender. I do mine raised direct at about 300deg.