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Ribs

GaDawg
GaDawg Posts: 178
edited November -1 in EggHead Forum
I am cooking some ribs tomorrow for some friends. I am using a large gbe. I need some help on temps, how long should I cook them and any other suggestion that might help. I have read some posts but this is the first time I have posted a question on this forum.[p]Thanks in advance for any help.[p]gadawg
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Comments

  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    gadawg,
    Are they baby back ribs (loin back ribs) or are they spare ribs?[p]TNW
    The Naked Whiz
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  • GrillMeister
    GrillMeister Posts: 1,608
    gadawg,[p]I cook my spares at 250 dome temp indirect for about 4 hours
    then wrap in foil for another hour. Then I cut them with a very sharp knife (sharpened by my Sharpmaker) and eat them.[p]I do use a placesetter, rib rack, and drip pan and I never touch them during the first 4 hours.[p]I do pull the membrane, rub with mustard and generously coat with a good rib rub.[p]Good luck. They turn out fantastic!

    Cheers,

    GrillMeister
    Austin, Texas
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  • GaDawg
    GaDawg Posts: 178
    The Naked Whiz,
    Baby back Ribs

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  • David
    David Posts: 97
    gadawg,[p]I watched the video that came with my egg and some dude cooked baby backs for 2 hours at 350 and they looked great. I just tried tonight it and they were great! Here are the details....[p]I cook them at 350 dome temp indirect for 2 hours 15 minutes[p]I do use a placesetter, rib rack, and drip pan.[p]I do pull the membrane, then rub with yellow mustard and generously coat with a good rib rub. Let them sit in the fridge for a few hours this way before cooking. I also soak some hickory chips and toss them in the egg for flavor. Ribs were falling off the bone. The yellow mustard + rub gave them a great crust.[p]See Steve Raichlen's book the Barbeque Bible for a great rub recipe (called Memphis Dry Rub) - I cut the cayanne in 1/2 - still spicy - but they dont make you cry after each bite.[p]Good luck. [p]
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  • chuckls
    chuckls Posts: 399
    ribs1.JPG
    <p />gadawg,
    I wasn't happy with my ribs until I got a plate setter and started using it. At the same time I started spritzing with apple juice every 20 min during the cook.[p]I cook (on a large) at 240 with a plate setter, drip pan, and rib rack.[p]I remove the membrane, rub with mustard and a basic rub. I don't foil, and eat them dry.[p]Here's a movie I made showing the process.[p]Good luck![p]Chuck
    [ul][li]cookin' baby backs - avi movie (download first then play, 4MB)[/ul]
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  • Eggsellent
    Eggsellent Posts: 160
    chuckls,
    Impressive movie! Thanks for sharing.
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