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Ribs Direct

Cornbread Willy
Cornbread Willy Posts: 103
edited November -1 in EggHead Forum
Howdy everybody - I've got a rib question. Historically, I Egg babybacks and have had good success with the 3-1.5-1 method. Today, I had a wild hair and bought some spares and would like to try cooking them direct tomorrow. I know there are some folks out here who advocate this method - any tips on time/temp etc? Thanks![p]'Bread[p]ps - I'm spatchcocking my first chicken tonight! I'm out of control!
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Comments

  • Memphis
    Memphis Posts: 144
    Cornbread Willy,Last weekend I cooked four slabs of St.Louis spares. I cooked then indirect (placesetter)standing up in a ribrack at about 230 deg for about 6 hours. 2 of the slabs I did the 4-1-1 method with foil. The other 2 slabs I did straight indirect - no foil. I really liked the no foil better. Better flavor, better smoke, and most of all better texture. The foiled ones have a "steamed" texture I don't care for.

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  • willmw
    willmw Posts: 41
    Cornbread Willy,
    I always do my spares direct. About 225-230 for about 4 hours...but I ALWAYS do my spares sliced into individual "drumsticks". Turn them twice in the first hour and then once per hour after that.[p]Preparation: I roll the individuals in pineapple juice (I think apple would be fine too) and then give them a good coating of rub and usually let them sit (in sealed container) in the fridge overnight. I'm partial to Obie-Que's sweet rub, but have had great results with several others.
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  • JSlot
    JSlot Posts: 1,218
    You can do them direct, Willy. Keep dome temp at or below 250°. Lay ribs flat on grill and turn EVERY 15 MINUTES!!! Miss one time and you'll scorch them. This method produces great bark and even better ribs. You just can't fit a whole lot on the grill this way.[p]Jim
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  • RhumAndJerk
    RhumAndJerk Posts: 1,506
    Cornbread Willy,
    Rub the ribs and Roll’em, holding them together with bamboo skewers and place directly on the grill over pecan at 225 for about 5 hours. The only time that you open the dome is to take the ribs off. This method works especially well on the Small BGE.[p]PSA: This is just a quick reminder to remember to pull the membrane off the back of the ribs. PSA.[p]Hope this helps,
    RhumAndJerk[p]
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  • Cornfed
    Cornfed Posts: 1,324
    Cornbread Willy,[p]I've done tons of direct ribs, and really like doing them this way. As noted below, flipping is a necessity if you're laying them flat on the grill. Another alternative is to purchase a cheap rib rack and have them standing up. When in a rib rack, I'll sometimes invert them once during a long cook, or will sometimes just let them go as is.[p]I think the biggest thing is that you can't let the temp get away from you. If you're good at preventing the temp from flaring up, you should get some great ribs. I love doing them this way since I can usually keep my temps from getting out of control so for me, this is a nice no fuss, no muss setup where I just chuck them on the grill and wait without needing pans, bricks, etc...[p]I likey ribs,
    Cornfed
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