Last week the was a short discussion on the best way to cook ribs. Jersey Joe asked if spare ribs or baby backs were used. Good question, which type of rib is better? I do have a rack of spre ribs on the egg right now, trying the 3-1-1 for the first time. But when I was buying these ribs yesterday, I could not remember which type to buy. Any suggestions?[p]P.S. All this Eggtoberfest talk is making me real jealous. I'd love to go next year, but my wife's niece's wedding in Colorado might get in the way. We'll see.[p]Thanks
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I prefer babybacks, I have a slab on now. Has been on since noon. At 3 I'm going to wrap in a bbq/apple juice mixture for 1 hour. Finish off the last 45-60 minutes. I do every step indirect.[p]CWM
I'm only 1 hour into my cook, so a 2/2/1 might be better? I might add some apple slices when I wrap with foil. I've yet to make good ribs, my wife won't eat ribs until I get it right so she get's steak tonight. [p]I see you had a good time at eggtoberfest, I would like to make the trip next year, souns fun.
Mark Backer said the same thing, 2/2/1, I'll go thgat route.[p]Thanks
Check out the ribman link. Everything you ever wanted, needed or should know about ribs is there.[p]CWM
[ul][li]Ribman[/ul]
[ul][li]3/1/1.5 Memphis Style Ribs[/ul]
None of your pics are showing up for me. What is wrong this time with my puter? Any ideas?
Any jerky lately?[p]
CWM
[ul][li]Gfw's BBQ[/ul]
Gas prices are killing my business right now. I always think about jerky this time of year. I use rump roast and it gets a lot less pricier this time of year. I'm been sperimenting with your basic and will send some results your way.[p]One more time, thanks for introducing me to jerky on the egg. It doesn't last long, as soon as people know I've got it marinating or cooking, I see them quite a bit the next couple days. [p]
CWM
I hate it when I hit return first!
Yor are right Gordon, life is good,
however, you are wrong on the retirement days,
57 days here!
My plans for the future are pretty sketchy, (like almost none
hang in there friend, maybe we'll get to meet up next year and get to chew the fat for a while. Who knows?
hope to see you sometimes,
ron.
I'm onto it. They were not the best ribbs I've ever had, I think mostly because they were not babyback, but they were by far the best I've ever cooked.
Here's the blow by blow
The rub was based on TNW's "Oh, Baby That's A What I Like" Rub No. 1 -- or whatever ingredients I had on hand.
Sugar, Kosher salt, Emerial's essence (paprika, garlic powder, oinion powder) chillii powder, and ancho chili powder. Not bad cosidering I had no cumin or cerlery salt.[p]The ribs set in the fridge 24 hours with the rub.
2:30pm- start the egg
3:00pm- egg stable @ 240 added drip pan with water, 3 pieces of apple wood, and ribs.
4:25pm- I had to peek, wow they looked good. Dome @ 250.
5:00pm- removed ribs, wrapped in foil with 1 large apple sliced, placed on top side of ribs.
7:00pm- Red Sox holding onto a 2-1 lead. Removed ribs from foil. Placed on back on egg and added the soft apple mush to top of the ribs.
7:15pm- Added JD BBQ sauce, I know it's not the best, but I don't use BBQ sauce much, it's all I had.
8:00pm removed ribs carfully.
8:30 Sox blow a 2-1 lead (Pedro, why did you hit Cairo, Jeter is on deck, bonehead)[p]These were cooked almost to perfection. The rack stayed in tact, but the meat could be pulled apart very easily. very moist and tasty. I did not like the part of the ribs that was opposite from where the meat pulls of the bone. I think thats why I'll try the baby backs next time. But I am very happy with how the cook went and the simple rub was good to. I may invest in some Dizzy Pig products. [p]Most of all thanks to everyone here, I've always been good with a grill and family and friends enjoyed my BBQ in the past. But the knowledge in this forum has put my BBQ on a completely different level. We had a prime rib a couple weeks ago, my first on the egg. I literaly fell apart and so much juice was still in this meat, we were able to make a cups worth of gravy with it after carving (yes I let the meat rest for 10 minutes before carving).[p]PS 10:58pm- SOX WIN!!!!
Saw your post on BBq/applesauce mixture. Sounds good and l would like to try it. Give me some idea of how you make it.
Thanks
jim[p]
ohhh....it's good. That's how I did it Monday.
I put the ribs on indirect for 2 hours @250
Then I sliced a large apple and put them on the ribs then I wrapped everything in foil. indirect for 2 more hours @ 250
Next step was tricky, but I got the ribs out of the foil and on the grill again. The apple was like butter. So I spread it over the ribbs and added BBQ sauce and cooked indirect for 1 more hour @ 250.
By far the best ribs I've cooked.