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BigBlueEggBigBlueEgg Posts: 43
edited 6:35AM in EggHead Forum
I've not had much luck with making mouth watering, fall off the bone ribs. Does anyone have a suggeston on type of ribs to purchase and preparation/cooking techniques?


  • PicklePickle Posts: 74
    I always buy Baby Backs from Costco. I generally use the 3/1/1.5 method that I found on this forum. 3 hours uncovered in smoke, 1 hour covered in foil (I put a couple of tablespoons of apple juice in the foil, as well), and 1.5 hours back in smoke. Makes a very tender rib without completely falling apart.
  • Love your a.k.a.. I login as bigbrownegg. Blue is a nicer color though. (GOV is french for BGE)
  • Now to the task at hand... soak in apple juice the night before, drain and discard, rub then 3.5 hrs at 225-250, spray with apple juice every 30 mins.. then margerine for 30 mins followed by honey for 30 mins. Wrap in foil with your favorite sauce for upto 1 hour.
    They'll be perfect!
  • HossHoss Posts: 14,600
    Listen to Pickle or look up CWM or Thirdeye.They the PROS!!! ;)
  • PicklePickle Posts: 74
    I think it was third eye who I got the recipe from. I agree they are the pro's. I've learned a lot from both of these folks.
  • JeffersonianJeffersonian Posts: 4,244
    Me, I prefer spares to babybacks, but that's just me.

    I do them 3-1-1, just like Pickle does, with John Henry Pecan rub over yellow mustard, smoked with cherry wood and sauced with Blues Hog original the last 30 minutes or so.
  • Rolling EggRolling Egg Posts: 1,995
    I do mine the exact way Jeffersonian does his. When you get to the foil step, open the foil after 1 hour and see if they are falling off enough for you. If not then go in half hour steps in the foil until they are the way you like em. Then go to the grid for the saucing. The last hour just lets you sauce them and get the sauce warmed up and glazed real nice and firms the ribs back up a bit. Sometime I only go 30 minutes till I cant take it anymore :woohoo:
  • CrimsongatorCrimsongator Posts: 5,795
    You'll have to tell us how you do ribs in order to get help.

    What dome temp, how long and other things you do in the cook.
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