First rib cook (with pictures)

MDHog · June 2012

New BGE owner x 1 week. Did first low and slow with ribs yesterday. I have already learned a ton from the users on this forum (thanks!)

Did 2 racks of baby backs using Dizzy dust rub and 3-1-1 method. Egg was rock solid at 250-260 dome the entire time with almost no adjustment. Despite having never cooked ribs in my life, they turned out amazingly good. Probably could have used more rub, but ended up with just right amount of pull (not too mushy, not too tough). I think I pulled the off just in time before they got too dry. My wife (who was a BGE skeptic) was impressed.

Looking for boston butt next weekend!

MDHog · June 2012

Can't seem to get pictures to work.

cazzy · June 2012

use the little photo icon and paste the direct link in there.

MDHog · June 2012

Thanks Cazzy. Got it working now.

Cookbook_Chip · June 2012

Yummy! Looks awesome!

Gilabert · June 2012

Looks awesome! Quick question(s) did you remove the membrane prior to cooking? I ask because I heard it makes a huge difference but I haven't cooked ribs ever, was wondering what others had to say.

MDHog · June 2012

Yes, removed the membrane.

Cookbook_Chip · June 2012

@Gilabert - it was so dang hard to remove the membrane when I first was doing ribs (so slippery) until by accident I had a paper towel in my hand and it grabbed right on! Easy as pie now. And it's the best way to get the rub into the bone side of the meat.

Phoenix824 · June 2012

Looks awesome! Quick question(s) did you remove the membrane prior to cooking? I ask because I heard it makes a huge difference but I haven't cooked ribs ever, was wondering what others had to say.

I always pull the membrane. Ribs are soooo easy on the egg you have to do them if you like ribs. I also use a paper towel to pull it. On Baby Backs it comes right off with one pull

First rib cook (with pictures)

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