Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Ribs.....what am i doing wrong?????
Comments
-
Have tried not wrapping them? I dont wrap mine.
Little Rock, AR
-
Biggreenpharmacist said:Have tried not wrapping them? I dont wrap mine.gettin lucky in kentucky! 2 XL eggs!
-
That's too long in the foil, which is making the meat too mushy. I just did some baby backs tonight that passed the bite test with perfection.
The way I do it is 250 at the grate and I smoke them for 3 hours, then I pull them and wrap in foil with no liquid or anything else. Put them back on for an hour. Then take them out of foil and put them back on for one more hour. Sauce in the last 30 min.
This is commonly referred to as the 3-1-1 method.
Try that next time, it works for me! -
Boileregger said:That's too long in the foil, which is making the meat too mushy. I just did some baby backs tonight that passed the bite test with perfection. The way I do it is 250 at the grate and I smoke them for 3 hours, then I pull them and wrap in foil with no liquid or anything else. Put them back on for an hour. Then take them out of foil and put them back on for one more hour. Sauce in the last 30 min. This is commonly referred to as the 3-1-1 method. Try that next time, it works for me!gettin lucky in kentucky! 2 XL eggs!
-
Rookie suggestion here but I would try not wrapping. I would also recommend brushing on the BBQ sauce one hour before they are ready in order to let the sauce carmelize on the ribs. Take my advice with a grain of salt as I am still a rookie with the egg and ribs.Franklin, TN Medium and large Green Egg
-
no not yet. i just assumed that wrapping was "necessary".....lolmsloan said:Biggreenpharmacist said:Have tried not wrapping them? I dont wrap mine.
Ive always made them mushy if I wrap them. I prefer the texture when I dont wrap.
Little Rock, AR
-
Have you considered the "Ronco" method? That is, "Set it & forget it". No foil. That way you can keep an eye on it. It seems to me the ribs are overcooking in the foil when you're not able to see it happening.Flint, Michigan
-
Fred19Flintstone said:Have you considered the "Ronco" method? That is, "Set it & forget it". No foil. That way you can keep an eye on it. It seems to me the ribs are overcooking in the foil when you're not able to see it happening.gettin lucky in kentucky! 2 XL eggs!
-
I'm a novice, but the biggest change between my first two ribs (spares) and this weekend's baby backs was 2 hours in foil for the baby backs and no foil on the spares. The spares very much required a little effort to get off the bone (not tough, but definitely not falling off) while the baby back rib bones were almost jumping out of the meat.It's an obsession, but it's pleasin'
-
I'll add my 2 cents re: not wrapping.Your set-up and temp sounds similar to mine. I usually do two racks and find that they're done in about 3 1/2 to 4 hours (I keep my temp a little closer to 270 than 250). Once I put the ribs on I don't open the egg until I am ready to start testing for doneness. I do not see where you mention a drip pan... I use a drip pan to catch drippings but do not add any liquid to the pan. Make sure that your drip pan has some separation from the plate setter.I do not sauce my ribs but I don't think that that has anything to do with your problem.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
-
Boileregger said:That's too long in the foil, which is making the meat too mushy. I just did some baby backs tonight that passed the bite test with perfection. The way I do it is 250 at the grate and I smoke them for 3 hours, then I pull them and wrap in foil with no liquid or anything else. Put them back on for an hour. Then take them out of foil and put them back on for one more hour. Sauce in the last 30 min. This is commonly referred to as the 3-1-1 method. Try that next time, it works for me!SpringramSpring, TexasLBGE and Mini
-
I made more mushy ribs than not when I used to foil, so I stopped doing that. Plus it was a real PITA - cooks took a loooong time, had to foil in the middle then unfoil, and then they were almost always too soft.With the egg, I let em ride at 300-350°F until they are done. Did 4 STL racks yesterday, with a drip pan + air gap that took less than 2 hours. The fat renders differently when cooking at higher temps, but not necessarily in a bad way. Very juicy, and there were no leftovers. I was almost disappointed at how quickly they were done because I didn't get to hang out by the egg as much as I wanted to (it was a 1 scotch cook). Worked out okay though, since I had a houseful of people.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
I have done ribs once on my BGE and it was for my first cook. I rubbed with mustard and Swamp Venom Dizzy. I tossed the ribs on around 1:00pm at 250* with the setter in and wood chunks (cherry and apple soaked) around the outside of the setter. I sprayed once with the mixture of apple cider and vinegar after an hour and then let it go for 4 hours. I sprayed it down and wrapped it in foil for an hour and then finally on the grate directly for another 45 minutes basting with BBQ. I did the toothpick test toward and end and concluded that they were finished.Not sure it'll help you but that was my first (and only) success with ribs.Large BGELexington, SC
-
OK this thread could possible explode with more information than I could ever give, I'm sure there are Eggers on here that have forgot more than I know in fact I'm a Newbie only running 400 pounds of Lump through my XL but this is what I have done and out of the 200/300 racks I've cooked on my BBW (Big Black Weber) and now 10/15 racks on my egg, the Egg ribs are the BOMB!
So here is what works for me;
Pull the MB on BB or St Louis (prefer St Louis cut) ) at room temp the MB comes off a whole lot easier then when they are cold.
Trim and either mustard or EVOO then Dry rub the dickens out of them, I use Dizzy Pig Dust
Throw them on at a stable 250 degree dome with some cherry or apple wood for smoke, Plate setter legs up, raised drip pan SS grid and meat side up at the felt for 3 hr checking at about 2 hrs and spritzing with apple juice once or twice.
Then I foil meat side up with butter, honey, brown sugar and more rub for 2 more hrs still at 250
Then finish them (plate setter removed) at 250 for how ever long is required 30/60 minutes (out of foil) until done with or with out sauce some times flipping them meat side down, what ever it takes.
Just a few tips from your uncle Chuck!
Charlotte, Michigan XL BGE -
I agree with the notion that the foiling is what is making them mushy. Foiling is good for 3 things. It lets the meat get a pre-saucing, and so may add some flavor. It keeps the meat from getting too smokey, if you want to go light on the smoke. It speeds the cook along.
The down side is that the meat at the least, will stew in its own juices. Too long, the meat proteins completely collapse, and one ends up w. mush, and the bark is ruined.
Once I had learned to be more patient w. cooking ribs, I learned that foil was not needed at all for tenderness. Just time, and an even temperature.
The Egg is very different than other cookers. It really does retain moisture better. Extra fluid in drip pans does very little. Mopping or spritzing can be kept to minimum. I often do not do more than 1 thin coat of water late into the cook. Also, because it is easy to have enough fuel that the fire will burn clean and steady, so one does not need to pay much attention to heat fluctuation, or "bad" smoke.
I've started experimenting w. ribs cut into single bones, or 2 - 3 bones sections. I'm looking for more rub surface. They do seem to cook faster, but I can't say exactly how much. I have had a few slabs that were smaller than usual. Those did cook a lot faster, and portions really did get charred. So while my method is basically plop the ribs on, and wait till they are done, I do peek in quickly at about hour 4 to see just what is really happening.
Before getting the Egg, I spent years producing mediocre ribs using cheap metal cookers. After the Egg, quality went up really rapidly. Stick w. it. You should get to the point that most ribs joints aren't worth visiting.
-
Cooking them way, way too long. After a year of fails I hit a system I'm happy with. Spares, cut into a St Louis, 350 for 1 1/2...foil covered in honey, 1 hour then sauce and 30 minutes. I've learned to adjust the tenderness by changing the foul time
@Caliking... Two hour cook,... One scotch? Puss.Green egg, dead animal and alcohol. The "Boro".. TN -
@henapple - its on now, Tony! Calling me out in a second thread???Put down the PBR and pay attention - it was LESS THAN 2 hours. Don't make me come over and put a cap in yo PBR bunny's a$$ (moar street cred... recently up 4 points).#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
3-2-1 system NEVER fails, always fall off bone tender. Never exceed 250 indirect on my cooks.Simple ingredients, amazing results!
-
thanks so much everyone! it's really great to be able to receive so much good advice! I feel confident after reading everything that my next cook for ribs will certainly go much better.
gettin lucky in kentucky! 2 XL eggs! -
-
It's simple
250° grid
3hrs on grid
2hrs wrapped
1hr unwrapped/bbq'ed on grid
it's called the 3-2-1 method
--------------------------------------------------------
South Dakota
KBØQBT
Large BGE,
Mini BGE
36" Blackstone Griddle
Phoenix Gasser
Cyber Q WIFI
And a deck box full of toy's -
Two hours wrapped and mine are mush. I just stick with no wrap and a longer cook time. I like a little "bite" to mine anyway.dougbacker said:It's simple
250° grid
3hrs on grid
2hrs wrapped
1hr unwrapped/bbq'ed on grid
it's called the 3-2-1 method
Little Rock, AR
-
I also don't wrap my baby backs. To keep them from drying out, I spritz them every hour with a solution of apple juice (1 cup), apple cider vinegar (1 cup), and liquid butter (1 tbsp). I also follow the times and temps on Car Wash Mike's Recipe (http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html)
-
dougbacker said:It's simple
250° grid
3hrs on grid
2hrs wrapped
1hr unwrapped/bbq'ed on grid
it's called the 3-2-1 methodi am hopeful that some of the ideas expressed will help as i move forward because wrapping them for 2 hours or so has caused me problems.gettin lucky in kentucky! 2 XL eggs! -
Don't foil... I feel like its a holdover from mentality people had pre-egg. I'd never cooked my own ribs before the egg, and just tossed them in and let them sit for 5 hours at 250 the first time I did them... Best ribs I ever had up to that point.Pentwater, MI
-
ShadowNick said:
Don't foil... I feel like its a holdover from mentality people had pre-egg. I'd never cooked my own ribs before the egg, and just tossed them in and let them sit for 5 hours at 250 the first time I did them... Best ribs I ever had up to that point.
Thanks a bunch I think that may be the best plan for me as well!!!!
gettin lucky in kentucky! 2 XL eggs! -
I tend to go unfoil for 3 hours, foil for an hour or so, and and then finish with sauce unfoiled. Kids like them fall off the bone tender. I prefer competition tenderness where you get a bit of tug. To each his own I guess.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum