Ribs 911

Northarrow

OK folks. I’ve owned my LBGE for about a month and cooked up a storm; including pizza - steaks - chicken any number of ways - chops & even stir fry. But no ribs yet.

I’m ready for RIBS. I need advice on a foolproof method that will work for an inaugural Rib cook. I could search the site for the abundance of links that reside here, but I’d like gather a recipe here to zero in on.

Direct or indirect, target temperature, time, flat on the grate, stacked onto a vertical roaster, foil or no foil - you know what I mean. What kind of Ribs should I look for? Basically, I’m clueless.

Thanks; Gawd, this is fun....

Grandpas Grub

Car Wash Mike is a great source. You can find his method detailed on several sites. Go to thirdeyes site, Playing With Smoke and Fire to find Car Wash Mike's Method

And here you can find the EZBB Ribs Method here.

GG

Car Wash Mike

If you need me to open up the rib hotline for help let me know. I have cooked a few slabs.

Mike

Northarrow

Thanks,,,I just might take you up on that. I'm thinking saturday is when I go to school. But tonight it's a couple of nice rib-eyes.

Grandpas Grub

.

a few... you crack me up.

GG

FlaPoolman

GG I thought Mike only did seafood :ohmy:

Crimsongator

Go indirect at 250. It will take about 4 hours depending. I prefer St. Louis cut ribs. When they get a good bend and almost fall apart when holding form one end with tongs, they are done.

Grandpas Grub

Oh, that's right all those rib pictures are re-cycles.

GG

Northarrow

Thanks, y'all. Good links, I'll let you know what happens.