Finalized: Tonight\'s Dinner

Ohatchee

Everyone,

I'm going to smoke 2 racks of St. Louis cut pork spare ribs along with 2 racks of baby backs tomorrow. This will be my first go-around with my new large BGE. I have cooked many a slab on my Texas side chamber smoker with good results.

Should I expect the baby backs to cook any faster than the spare ribs? I would not think so as long as I keep the temperature around 225 for 4 to 4.5 hours.

For both sets of ribs, I plan to use the 2-1-1 approach.

Thoughts?

Doug in Eggmonton

I would guess that the Baby backs will be done a little sooner, thats been my experience. On the other hand all pieces of meat have their own personality and you should probably just take them off when each one is done.

Doug

Bacchus

You will find the egg very easy to cook on compared to your steel offset, at least that was the case for me. It may take you a few times to learn to make the subtle adjustments needed. As for the ribs, probably about the same cook time, IMO. Not enough to worry about.

SteveinTN

sounds great
how will you do the placement in the egg. I would like to get a pic of that.

Midnight Smoker

Ohatchee wrote:

Everyone,


For both sets of ribs, I plan to use the 2-1-1 approach.

Thoughts?

You mean the 3-1-1 approach......right?

danny285

I think he means how are you going to get 4 racks on the egg. Please post pictures when you start the cook

good luck

Misippi Egger

Look over Carwash Mike's (CWM) Rib Class on Thirdeye's website. It is really good.

CWM ribs

Ohatchee

Actually, I used a 2-1-1 approach with my offset Texas smoker. I realize it is normally called the 3-1-1, but I've had good success taking an hour out of the equation. However, I will say that I've typically cooked at a higher temperature from the get-go with my Texas smoker. If I'm able to regulate the BGE more quickly in terms of temp, it will likely be a 3-1-1.

Ohatchee

In terms of setup, I will be sure to post a picture. I hit the ceramicgrillstore.com pretty hard this week and bought a Woo3 setup with some additional pieces. Should work nicely....I hope.

Ohatchee

I'm changing things up and will be cooking 3 racks of spareribs....no baby backs this go around. However, I will still use the setup that I would use for 4 racks.

Here are the ribs in prep phase. They have been prepared St. Louis style with a coating of mustard and Dizzy Dust - Coarse Ground:

Ohatchee

Here is the setup with 3 racks. This is my first BGE run with ribs since getting the BGE last weekend. I was able to regulate temperature really quickly. I'm very pleased with that aspect. What I have to get used to is not adding wood (like with my other smoker), which in turns generates more "visible" smoke.

Obviously, I had visible smoke at the onset of cooking on the BGE, but not much since. I assume that is par for the course unless I were to add a piece of oak or some wood chips, etc.?

Thoughts?

Ohatchee

And the final outcome...not bad for the first time out with the BGE:

SteveinTN

looks great. thanks for the set up pics. more ribs the better on the egg.

Ohatchee

Thanks....I plan to put some more chunks of oak and/or cherry in at start-up next time. I did not get quite enough visible smoke on this round. I like to see some for about 60 to 90 minutes of the actual total cooking time.