baby back ribs

Mark Backer

Let me say, in case all of you didn't know, that the Big Green Egg rules!![p]Yesterday, we were going to some friend's house for the uga game, and I decided to make ribs. 2.5 hours at between 225 and 250 dome indirect, 2.5 hours wrapped in foil indirect, then 30 minutes unwrapped, direct, brushed twice with sauce as I turned them, then in the pan for transport. [p]About 20 people had them and every single one said three things:[p]These are the best ribs I've ever had,[p]Tell me how you did them,[p]and finally [p]Tell me more about this egg thingy.[p]They were so good I'm making more today for my folks and mother in law. [p]I love my Egg!

Car Wash Mike

Mark Backer,
You live any close to Jax. Florida? Some of you alumni friends are burning everything in sight down there. I took my large to the UGA-Florida game a few years ago and cooked ribs and Mr. Toad's pork loin.
About a month ago one of the guys at the party decided to buy a BGE, he is struggling bad.
I've tried to help them but they don't listen so well.
Glad your ribs turned out so good. It is hard for my guests to order ribs when they go out now. Your firends will be the same.[p]CWM

Mark Backer

Car Wash Mike,[p]Nah, I live about 30 miles north of atlanta. I went to auburn, but since they weren't televised and most of my neighbors are UGA heads, I went where the free beer was.[p]As for your struggling friend, he just must not listen too well, because the egg nearly cooks by itself. when in doubt (when it's not steak) cook it at a lower temp. [p]How hard is that?[p]love the picture on your profile. Is that your back yard? If so, can I visit?

Swagit

Mark Backer,
Congrat's on the ribs! My first BGE cook (newbie, 2 months ago)was Babybacks. Nothing but Wow! Now can't get out of the rut (ha! ha!) of TRex'ed filets. My wife likes 'em medium rare and loves the fact her spud doesn't get stained red. Today -filets, Labor Day - ribs again! I'm going to have to get over my hesitation as a newbie, and do a butt like you did. Keep 'em smokin'!
David

Mark Backer

Swagit,[p]I'm a newbie too. I got mine in june. My thought is that you should try cooking everything, but especially the butt. The best thing about the butt is that it's almost impossible to mess up. and, if you do, it's only about a buck and change per pound, so it's not like risking kobe beef or anything. [p]I smoked a turkey the second day i had mine, and it was awesome too!! (surprise surprise)

Car Wash Mike

Mark Backer,
Met Bo Jackson at a grocery store in KC when we was with the Royals. What an awesome athlete.[p]He refuses to buy a placesetter or fire bricks for ribs. He gets the temp up to 700 for steaks but doesn't close the vents for dwell time. Name it and is he doing it wrong.[p]I have left to the car wash with the egg humming along at 225. First couple times called the wife to check temp. I don't even bother any more. I know I can set temp and leave for hours.[p]That is my backyard and anytime. [p]CWM

Ksdaddio

Mark Backer,
How did you manage to cook enough for 20 people? That has always been my problem. There usually is only room enough for two slabs.[p]Thanks

Gene

Mark Backer,
Said you loved the Egg. How about the Motherinlaw?

Mark Backer

Gene,[p]She doesn't eat too much of my bbq, so I guess that's okay...