Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
First time ribs
Options
lahlooha
Posts: 63
OK, making Ribs this weekend for the first time.
Been reading quite a bit on the topic, can't seem to find answers to whether it needs to be raised or not....
Thoughts?
Been reading quite a bit on the topic, can't seem to find answers to whether it needs to be raised or not....
Thoughts?
BGE XL
36" Blackstone
36" Blackstone
Comments
-
Use indirect heat“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Hans61 said:Use indirect heatBGE XL
36" Blackstone -
As long as you can get a heat deflector between the ribs and the burning lump (aka indirect) you are good to go. Some even go direct at low temp high in the dome. Pick one and go. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
-
Raised is not necessary. If you can get a drip pan under your grate then you are good to go.Large and Small BGECentral, IL
-
saluki2007 said:Raised is not necessary. If you can get a drip pan under your grate then you are good to go.BGE XL
36" Blackstone -
I did some spare ribs last weekend and actually put the rib rack IN the drip pan. Also added a can of Fosters to the pan for a little moisture and flavor! I know that many do not add moisture but I thought it would be interesting. Also, I did NOT tent the ribs in foil as a few others have done. After 7 hours at 250F with a plate setter legs up/CI grate with drip pan here were the results:
-
@lahlooha - with the drip-pan just make sure it is air-gapped off the platesetter. You can do this with some washers, pennies, balled up foil etc. Doesn't need to be more than around 1/4-1/2". Keeps any accumulated liquid from burning. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
-
****3-1-1 method for BGE****** 3 hours in the smoker at 250 degrees, unwrapped. Use hickory, cherry or pecan wood. With plate setter legs up and a drip pan with an air gap.* 1 hour in the smoker at 250 degrees, wrapped in foil with a little liquid (beer, apple juice, or apple cider vinegar are good)* 1 final hour in the smoker unwrapped at 250 basted with barbecue sauce (or if you prefer no sauce that’s fine too)One large BGE in Louisville, KY.
-
lahlooha said:saluki2007 said:Raised is not necessary. If you can get a drip pan under your grate then you are good to go.
Tin foil is your best friend with a plate setter, elevated drip pan is a must, wrapping u plate setter in foil n discarding after cooks is a cheap way to keep it clean!!!Large egg and mini max egg plus a Blackstone griddle
South Ga. cooking fool !!!!!!!!
-
lahlooha said:Hans61 said:Use indirect heat“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
@lahlooha cooking them raised wouldn't be "wrong" either. There's more than one way to skin a cat“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
lahlooha said:New Albany, Ohio
-
Ok. Got regular beef ribs and short ribs.
Short ribs had ton of fat on top, took out a lot of it but was afraid to take it all out.... What's the proper op?
I took off the membrane too.
what say you?BGE XL
36" Blackstone -
-
-
And some wings just becauseBGE XL
36" Blackstone -
My thermopen crapped out I think and the highest temp for the ribs was 185 then it dropped to 150s and 160s. I don't understand why. Ribs were a little over cooked short ribs were aight I think. Need to figure out what happened with the temp. Is it because of the berbeque sauce that I applied at the end? That's the only thing I can think of.BGE XL
36" Blackstone
Categories
- All Categories
- 182.8K 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
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum