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1st attempt at Baby Back Ribs tomorrow

blakeas
blakeas Posts: 244
in EggHead Forum

Got my Large egg around 2 weeks ago and am going to try ribs tomorrow.  Going to break the seal on my Egg!

from searching the site, it looks like I should use car wash mike's method?  Will do - I got my plate setter accessory yesterday and have a drip pan ready.  I have used an oven in the past to cook Baby backs.  2 layers of foil, a dry rub for around 4 hours at 275 tightly packed and they come out fall off the bone.  So I want the same thing here.  Any tips or suggestions?

in his method, after I get the right temp and let the wood chips I put on smoke for awhile, I don't wrap in foil?  I just put them on the grate above the plate setter? 


Again, looking forward to tomorrow morning!

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Comments

  • buzd504
    buzd504 Posts: 3,877
    I don't foil.  i just put them on at about 275 until they're done.  Not really fall off the bone, but that's not how I like them.  Takes 4-5 hours and they come out great.

    Sometimes I will sauce for the last 30 minutes, sometimes not.
    NOLA
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  • fusionhq
    fusionhq Posts: 1,707
    If you want fall off the bone just cook 2-3 hours around 250, wrap in foil and maybe some apple juice or honey, and then cook another 1-1.5 hours and they should be falling off.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    No foil here...275℉ indirect with your choice of wood chunks for smoke. L&S until bend and toothpick test passed. My fav have been a simple S&P rub.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    I'm doing my third rib cook tomorrow. Going with a 5-0. Remove silver, mustard, Dizzy Dust, 225-250 indirect, drip-pan, apple wood chunk(s), may finish with Bone Suckin' Sauce - game time decision. 

    I plan to take advantage of the 225-250 and cook some Georgia Peach slices for two minutes while the ribs rest for a Peach Avacodo Spinach salad. 

    In the meantime, I'll be firing up the Egg shortly for a couple pizza's - gotta use the leftover sauce! 
    New Albany, Ohio 

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  • uheep
    uheep Posts: 64
    Please let us know how they turn out. I have always had a hard time cooking ribs. I have not tried them on my egg yet, so I'll be pulling for you to nail it.
    North Georgia ~ Large BGE~Charbroil Outdoor Fryer~Big Chief Smoker~All Done
    With A Touch Of Classic Rock
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    5-0 is five hours. No foil. 
    New Albany, Ohio 

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  • RAC
    RAC Posts: 1,688
    Good advice above. Welcome aboard!

    Ricky

    Boerne, TX

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  • SoCalTim
    SoCalTim Posts: 2,158
    At some point someone is gonna mention the 'T' word. 'Turbo Ribs' ... I've done them, and while they do come out good, myself ... I stick with the method the BGE excels at - Low & Slow. Ain't nothin like an incredible payoff at the end of a 5 hr rib cook.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • henapple
    henapple Posts: 16,025
    Pull membrane
    drink a beer
    Rub, no binder
    drink a beer
    300 till the bones show
    drink a beer
    Double wrap with honey
    drink a beer
    About an hr the bones should be exposed
    drink a bunch of beer
    Sauce and finish
    drink a beer
    Bend test
    Eat
    Have a scotch
    Have sex with significant other
    Have a smoke
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • midwestsmoker
    midwestsmoker Posts: 448
    I'm with henapple
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  • uheep
    uheep Posts: 64
    Now I know why mine never come out right.

    North Georgia ~ Large BGE~Charbroil Outdoor Fryer~Big Chief Smoker~All Done
    With A Touch Of Classic Rock
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  • blakeas
    blakeas Posts: 244
    Well, I never got to cook them this past weekend.  My wife took me on a little trip.  So I am going to try them this Saturday.  I am going to use Car Wash Mike's method but am a little confused after rereading the recipe mutilitple times.  it says to use a V-rack for the full 3 slabs of ribs when you put the ribs on bone down.  a v rack wont be able to hold the 3 slabs, correct?  I have a large egg so I am little confused.  Suggestions?
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  • blakeas
    blakeas Posts: 244
    Oh, and how much charcoal do I need to put in? Just up to the cooking plate?
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  • paqman
    paqman Posts: 4,923
    I also like my BB ribs to be falling off the bone. I was using a method similar as yours when I was cooking them in the oven (300F for 3 hours wrapped in foil). When I got my egg, I wanted to avoid the foil... Disappointment after disappointment... Foil is the secret for fall off the bone (or to achieve the texture I was looking). I now let them smoke low (225-250 indirect) for 30-60 minutes with a dry rub and then they go in foil for 2 hours with some cider vinegar, honey and bbq sauce. I then remove them from the foil and baste them with more bbq sauce to finally finish them direct for 15-20 minutes at 300-350F.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • paqman
    paqman Posts: 4,923
    You will not use a lot of charcoal... Just under the fire ring should be plenty.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • paqman
    paqman Posts: 4,923
    You should be able to fit 3 racks on the cooking grate. If you can't, just cut a rack in half... or more, it's not really important. I usually slice all my racks in half.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • blakeas
    blakeas Posts: 244
    wow - U tried Car Wash Mike's method for around 5 1/2 hours and they didn't fall off the bone?
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  • blakeas
    blakeas Posts: 244
    ok, did car wash mike's recipe to a Tee yesterday and came away disappointed. at the 4 1/2 to 5 hour mark the meat was not 1 1/2 inches off the bone so I left them on at 250 for another hour.  Well, I am not sure what happened but they were not fall off the bone and they tasted really dry.  However, the flavor was unbeatable!  there was a couple of times in hour 3 where the temp went up to like 240 when it was supposed to be in the 200-225 range.  Did that have something to do with it?  anyway, pretty disappointed on my 1st try
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  • Mickey
    Mickey Posts: 19,768
    What dries out ribs is over cooking
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • paqman
    paqman Posts: 4,923
    I did my best ribs on the egg yesterday. Just the way I like them and without foil.... I am not sure that I will ever be able to do it again. Started them on the egg at ~300F but after 2 hours, the temp was at 225F. I don't know how long it was at that temperature. I was aiming for 300F. In the next two hours, the temp slowly raised to 275F. The ribs were rubbed with dizzy dust. After a total of 4 hours, they were perfect! Fall off the bone tender. Now I know that it is possible to achieve this texture without foil... I will have to figure out a way to repeat the results...

    imageimage

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Grillmagic
    Grillmagic Posts: 1,600
    henapple said:
    Pull membrane drink a beer Rub, no binder drink a beer 300 till the bones show drink a beer Double wrap with honey drink a beer About an hr the bones should be exposed drink a bunch of beer Sauce and finish drink a beer Bend test Eat Have a scotch Have sex with significant other Have a smoke
    Sounds like a plan, who is your agent! I like your contract...
    Charlotte, Michigan XL BGE
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