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Pork Ribs Advice - Oven then BGE or all BGE?

RauchbierRauchbier Posts: 24
edited 6:20AM in EggHead Forum
Tomorrow I'll be doing ribs on the BGE for the first time and was hoping for some advice. For years I've been starting the ribs with a generous coating of dry rub in the oven over lowish heat and double wrapped in foil. I would then finish the ribs on the gas grill over moderate heat for 30 minutes; I'd turn the ribs 4 times and coat with sauce each time. The result was moist, fall off the bone ribs every time. Thus, I'm wondering what has worked well with others on the BGE. Thanks for your help!

Jim
Purcellville, VA

Comments

  • BasscatBasscat Posts: 802
    On the Egg all the way. Set it at 250 and forget it for 5 hours or so for loin backs, 6 or so for spares. Sauce the last 30 minutes or so if desired. Works for me. Some use foil, but I never have.
  • I would recommend your trying this tried and true method. It is from the cookbook section of the forum:

    http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=1207
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
     
    3 Large, 2 Smalls, 1 well-used Mini
  • PhilsGrillPhilsGrill Posts: 2,256
    Since you mentioned cooking food on a gas grill, you are banned. :angry: :whistle:
  • RauchbierRauchbier Posts: 24
    Thanks for the quick responses! I had heard of Car Wash Mikes ribs (a lot) and for what ever reason did not find them when I searched. Thanks for the direct link - sounds great. A question that remains is what is the desired temperature of the meat prior to applying the sauce and when declaring the meat done. Thanks again!
  • RauchbierRauchbier Posts: 24
    Hey, now that I've seen the light the gas grill is now retired! :) No looking back, but its what I'm used to after many years of use.
  • Carolina QCarolina Q Posts: 12,889
    Read the link. It's in there.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • I wait until the meat pulls back a half inch on the end of the ribs before foiling them about 3 hours.
    Foiled with moisture ( honey and apple juice ) about one hour
    Take out of foil and finish for 30 minutes to 45 minutes, sauce of your choice. ;)
    Billy
    Wilson, NC
    Large BGE - WiFi Stoker - Thermapen - 250 Cookbooks

  • GirlyEggGirlyEgg Posts: 622
    I seasoned mine this morning with Dizzy Pig Redeye Express...let sit for 30 min...the egged indirect at 220 degrees for 6 hours... Took off egg...wrapped in foil and towels and let rest for an hour...cranked egg to 400, brushed with raspberry chipotle sauve and glazed in egg for 15 minutes... Meat is tender and falling off bone!!!
  • Austin  EggheadAustin Egghead Posts: 3,904
    All egg cook, no reason to turn the oven on unless your need to heat the house. :laugh: :laugh:
    Large, small and mini now Egging in Rowlett Tx
  • Gandy DancerGandy Dancer Posts: 273
  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    "OVEN then BGE" :huh: :woohoo:

    Jim, Jim, Jim, Jim, oh my son where did we go wrong.
    Oven, the Jedi Master says BGE you must!

    ribswet1.jpg

    And for the how too. http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html


    GG[url][/url]
  • Judy MayberryJudy Mayberry Posts: 1,991
    Michael, I think you misread the directions. Mike only gave dome temperatures, not meat temperatures.
    Judy in San Diego
  • Judy MayberryJudy Mayberry Posts: 1,991
    Car Wash Mike's method doesn't use any foiling. That and the spritzing are the differences between his method and, say, the 3-1-1 method (middle 1 is in foil).
    Judy in San Diego
  • FlaPoolmanFlaPoolman Posts: 11,675
    My oven is the most expensive clock in the house
  • Carolina QCarolina Q Posts: 12,889
    I know, Judy, but the real questions were when to apply sauce and how to know when the ribs are done. That is explained. Anyway, I didn't think anyone measured the meat temp of ribs. Maybe I should have been clearer.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

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