Slow cooked ribs first time..

Budaman5000 · February 2016

Upside down V rack or lay ribs flat...Louis style ribs..

Brisket_Fanatic · February 2016

Flat if you can.

Captainjimpark · February 2016

Lay it flat on the rack with place setter legs up.4.5 hours at 210-225 degrees ,don't even raise the lid once. I do this once a week with a slab of st Louis spareribs. Comes out perfect

GregW · February 2016

I always cook ribs flat and indirect for about 5 hrs at 225. I finish direct for about 30 min with sauce.

saluki2007 · February 2016

What every body else said.

bgebrent · February 2016

Only use the rack if you need to and they'd be fine. You can always halve a rack for fit if needed.

Budaman5000 · February 2016

Ok flat it is... Plate setter has steam bath. First layer has ribs wrapped in tea leafs. Raised rack is flats seasoned...still have to figure out how to fit 1lbs. tiger prawns in there..moon rack won't make it... May have to go with wire skewers...

Captainjimpark · February 2016

Budaman5000 said:

Ok flat it is... Plate setter has steam bath. First layer has ribs wrapped in tea leafs. Raised rack is flats seasoned...still have to figure out how to fit 1lbs. tiger prawns in there..moon rack won't make it... May have to go with wire skewers...

Budaman
whats up with the tea leaves?

Budaman5000 · February 2016

Over in Hawaii they wrap pork and other things in leafs like bannana and tea leafs for making Kalua pig besides digging hole in ground.. I have tired this method with my Holland grill. Made the ribs super super moist and succulent with the dry rubs soaking in to the meat...

Captainjimpark · February 2016

Wow great idea!
i live on the Mexican border and banana leaves are readily available as the Mexicans use them for a type of tamale called Veracruzana. Also in central Mexico they use some kind of leaves to make what's called "biria" I think they cook that in the ground also.
thanks for the tip budaman. I'm going to try it.

Budaman5000 · February 2016

meal served

Budaman5000 · February 2016

Wrapped top right side super juicy...

Budaman5000 · February 2016

still had room for the prawn's

ChillyWillis · February 2016

Be careful using a steam bath in the egg. If all of the water evaporates the temp will spike and if you don't catch it immediately it can be a pain in the a$$ to get the temp back down again.

Plus, with the ceramics in the egg the steam bath isn't needed like it is in some other types of smokers. Meat stays plenty juicy on its own in the egg.

Food looks delicious though, it obviously wasn't an issue on this cook!!!

Slow cooked ribs first time..

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