Ribs and a Guru plug and an answer to Chef Wil

WessB

At Eggfest this year I was talking to BBQ Bob from the "Guru" and he suggested a rib method that sounded to good to be true, so I bit...I have done this on a Sunday test run but have not actually done it on a work day.....his theory was, ifin you gonna cook ribs around 225° for 5 to 6 hours, why not drop the temp to around 215° and cook em for 10 hours (typically how long you are away from the house for an 8 hour work day )...I said "Huh" never thought of that...So as I said one Sunday morn I threw on a slab of ribs, set the guru at 215° and never touched the egg for 10 hours, after that time I opened the dome and checked for doneness, which I was satisfied with so I began saucing. After a total of 10 hours 45 minutes I pulled them off and they were equally as good as any other ribs I have cooked in any other fashion...so the plug for the "Guru" is...you can now have ribs for dinner on a normal workday..that is if you are content to leave an unattended egg runninig while you are away at work...need more time, lower the temp even more...Chef Wil, hope that answers your previous question......just MHO[p]
Wess

GoodEgg

WessB,[p]Did you go direct or indirect? Raised grid?[p]This sounds good to me!

WessB

GoodEgg,
Sorry bout dat.......
Indirect, raised grid, drip with apple juice...guru pit probe clipped to raised grid...it could definately change the amount of times I cook ribs. I may have to make up a picumentary of the next tiime I do it and add it to my website...course there aint much to see...put em on, take em off, eat em..LOL[p]Wess

JSlot

OR, you can put 'em on when you get home, raise the temp, still have them for dinner that evening and save all that Guru money and the ribs can be just as good. LOL. Just givin' ya' a hard time, Wess. BTW, that is one seriously awsome looking cook center you have built up there. Congrats on the fine work! Give Sally a hug for me![p]Frosty Ones!
Jim

WessB

JSlot,
Seems every time I try to rush ribs we end up being disappointed, but I never took the time to perfect it either...Thanks much for the kind words...Hope to see you in Hotlanta this year...[p]Wess

BBQ Bob Trudnak

WessB,[p]Glad to see the rib method is working for you. By the way, your new Egg Paradise is AWESOME! If you want to add a great flavor to those ribs, try the Pomagranite/Maple Rib Glaze I have on the site. I can't eat ribs without it![p]Later,
BBQ Bob

Chef Wil

WessB,
Dude, you not only answered my question BUTT.....you gave me a reason not to go to inlaws for 4th, I'll say WESS said ribs have to cook for 10 hours and they just weren't ready for lunch.............hehehehehe
Many thanks and I'll try cooking the ribs and brisket at 215 for 10ish hours.