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ribs

Dave
Dave Posts: 163
edited -0001 30 in EggHead Forum
I still have not mastered baby back ribs on the egg. I have rubs and sauces that I enjoy but I could use some help on cooking techniques. I love them falling off the bone and moist.
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Comments

  • disabledBGEWDE
    disabledBGEWDE Posts: 79
    Dave,
    I have had a difficult time with my ribs for a long time. The recipe that I have finally found that you cant go wrong with is:[p]Rub your ribs with the seasoning of choice
    Get your egg to 250 degrees
    Cook your ribs for 2 hours at 250
    Remove from heat, spray with apple juice, wrap in foil and return to egg for one hour
    Remove from heat and remove from foil
    Return to the BGE for another hour at 250
    The last ten min glaze with your favorite BBQ sauce.[p]The bones just slide out, I have done them this way 3 or 4 times now and the wife approves so I think things are going right.
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  • Unknown
    Unknown
    Dave,[p]I just rub with mustard, dust with Dizzy Dust, then 5 hrs at 250 (with 2-3 chunks of hickory) on a rib-rack with inverted plate setter and water in a drip pan (flipping one at the half-way mark). Simple and tender and falling off the bone every time![p]Tony
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