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Looking for no-fail babyback rib procedure

BigGreenBamaGrillerBigGreenBamaGriller Posts: 629
edited June 2012 in Pork
Hey, I'm new to the egg (3 weeks) and this forum.

I was wondering if anyone had suggestions for any can't fail procedures for preparing baby back ribs. 

Thanks for any input!
Killen, AL (The Shoals)
XL, Small, Minimax, and Mini BGEs


  • jbajorjbajor Posts: 17
    I gotta say, this one turns out pretty EXCEPTIONAL 'no fuss' ribs! 

    I have two rack on the BGE as I type!

    Happy Fathers Day!

  • misumisu Posts: 213
    I do mine a bit different but it's easy and consistent.
    Dry Rub them with whatever you have on hand, Don't go light on the rub.
    Set up egg indirect with water pan at 275-300 and put them on meat side up for 2 hours.
    Wrap them tightly in foil and leave them another 2 hours. Done

  • Sounds like some good tips Misu. I hate to ask, but I am new to this. How do you set up a water pan?
    Killen, AL (The Shoals)
    XL, Small, Minimax, and Mini BGEs
  • Also, I have seen people reference times such as (2-1-1) or (2-2-1) What does each time reference?
    Killen, AL (The Shoals)
    XL, Small, Minimax, and Mini BGEs
  • Steve753Steve753 Posts: 140
    edited June 2012
    Marinate the ribs overnight in Worcestershire sauce, use a dry rub, Then put them on the egg at 250 f for four hours continuously burning hickory chunks (not chips).   This will give you very tender ribs that are thoroughly smoked.  Make sure that you are using a place setter so that you have indirect heat. A water pan is not needed, as the grill traps moisture in.
    Large Big Green Egg
    Weber Gold
    Old Smokey

    San Diego, Ca
  • misumisu Posts: 213
    Water pan is half size alluminum foil on top of the plate setter legs up with some pebbles under the bottom of the pan to prevent it from boiling too fast

    2-1-1 means 2 hours indirect unwrapped then 1 hour foiled then another 1 hour unwrapped
  • Rich_ieRich_ie Posts: 268
    You just need the ribs good rub and the egg. I cook mine at 225-230 for about 4 hours. 
  • DuganboyDuganboy Posts: 1,118
    BigGreenBamaGriller when you asks for suggestions on here, you will get all kinds of answers and most of the time all of them are right.

    misu uses a water pan and foils, I do neither and I'm sure both of us think our ribs are great.

    In your cooks, don't be afraid to try different ways. You will soon figure out which method you like best.  It is part of the fun and journey.

    Good luck
  • BigGreenDawgBigGreenDawg Posts: 327
    2-2-1 has worked great for me. It's more like 2-2- 1/2 hour or long enough  to let them firm up a little more then with sauce for the last 20-30 until carmelized. When you foil them put apple juice or another liquid of your preference such as 1/2 apple juice 1/2 apple cider vinegar in the foil which steams them and tenderizes them to the point of fall off the bone. When you take them out and put them back on the grill it's to firm things up a little and get the sauce carmelized. Anyway hope that helps.image
  • I appreciate all the feedback guys. Can't wait to try out some ribs again.
    Killen, AL (The Shoals)
    XL, Small, Minimax, and Mini BGEs
  • LowflyerLowflyer Posts: 785
    Search Car Wash Mike's ribs!!! Worked great for me.
  • SteveWPBFLSteveWPBFL Posts: 1,325
    Simple: 250F dome, your favorite smoke, your favorite rub, five hours, your favorite sauce to dip in.
  • lousubcaplousubcap Posts: 16,745
    @ Op-listen to Duganboy-the X-X-X method you settle on will be the one that meets your tastes.  And experiment as you go.  The journey is the fun part...
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Phoenix824Phoenix824 Posts: 243
    Car Wash Mike!!!!!!    
    Steve Van Wert, Ohio XL BGE
  • Thanks. Are there any other "common sense" tips that you would assume I would be aware of? Such as, when you foil ribs, do you wrap them in heavy duty foil, or put them in a foil pan and cover with foil?
    Killen, AL (The Shoals)
    XL, Small, Minimax, and Mini BGEs
  • EllerEller Posts: 56
    Big Green Dawg has nailed it. I have tried this cook  as he stated and used apple chunks for the smoke. Good luck with your next cook.
  • cmkrattcmkratt Posts: 51
    BigGreenDawg - what temp do you do your 2-2-1?

    My profile pic is Car Wash Mike's method. Outstanding!

    I've also had excllent success with Dr BBQ's rib recipe, but they were very much fall off the bone. (Some don't like that, but no complaints from my crowd).
  • 2-2-1 at 200-225 temp in egg works great every time. Get membrane off back of ribs before cook. Cover ribs both sides with yellow mustard and a rub,wrap in cellophane in fridg overnight. This method I fail proof! Videos in u tube will show how to removemembrane
  • travisstricktravisstrick Posts: 5,001
    I'm not sure why everyone turns ribs into a complicated algebra problem. All you to do is season to taste(I like using a dry rub) then cook until they are the right texture(I pick up with tongs and judge doneness by how the crack on top) that's it.

    And here in its simplest form: season to taste and cook to desired doneness.
    Be careful, man! I've got a beverage here.
  • We love marinating our ribs in coca cola or Dr. Pepper. Friends love them! Here's a link to our recipe:

  • Thanks Bee,
    I have about three different formulas (excuses) to make ribs now. We will begin tomorrow at noon!
    Killen, AL (The Shoals)
    XL, Small, Minimax, and Mini BGEs
  • Have fun!!! Try them all :-)
  • Dave in FloridaDave in Florida Posts: 1,147
    edited June 2012
    I do my ribs this way and I have had no complaints.  350 dome, PS legs up with a drip pan with apple juice, your choice of wood chunks.  I like peach or cherry.  Remove membrane from back of ribs, slather with mustard and add your favorite rub, mine us usually Rib Rub.  Put ribs back into frig so they are cold when they go onto the grill.

    Place your ribs on the grid with the bone side down and cook for 1 hour.  Spray with apple juice 30 mins into the cook.  After 1 hour, place ribs bone side up.  Cook for 1 hour and spray at 30 min. mark. 

    After two hours of cooking, check with bend test.  Sauce, cut, eat, and enjoy.

    Welcome to the Swamp.....GO GATORS!!!!
  • AleBrewerAleBrewer Posts: 555
    I've done the same thing for years....cooked baby backs at @350° for about 3-3 1/2 hours. Give 'em the bend test and go from there. I'm not a big fan of fall off the bone, over sauced ribs.....sometimes I do brush on some bone sucking sauce though.

    Today, I have two racks on the egg at 325° dome temp with some apple chunks.
  • tnvoltnvol Posts: 1
    Good looking ribs!
  • What is the "bend test?"
  • DuganboyDuganboy Posts: 1,118
    What is the "bend test?"
    Chunky_Charc using a pair of tongs pick up a rack of ribs from then end.  If they bend easily in the middle they are done or close to done.  Pick up from the bigger end to give you the best reading.
  • MiriamMiriam Posts: 1
    Greetings from Dublin Ireland - newbie BGE owner. Have cooked ribs over foil drip-pan with apple juice. Invariably boils dry and burns. Other suggestions welcome.
  • AlligatorAlligator Posts: 35
    BigGreenDawg - what temp do you do your 2-2-1?

    My profile pic is Car Wash Mike's method. Outstanding!

    I've also had excllent success with Dr BBQ's rib recipe, but they were very much fall off the bone. (Some don't like that, but no complaints from my crowd).
    Thanks for the link.  I have used Dr. BBQ's recipe on baby backs on the GAS GRILL before I bought my egg.  Glad to see there is a green egg version of the recipe.  (cooking directions/times/etc are a little different)
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