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
What to do with overcooked crispy babyback ribs?
greenenvy
Posts: 87
Since we're having some friends over tonight I decided to make some ribs along with my turbo brisket (still going) and it turns out that 3 hours at 330 is a bit much for babybacks. By the time I thought to pull them off to check the thinnest half rack, it's basically so overdone that the meat actually cracks apart.
In theory, I'd kind of hoped that the fat rendering from the brisket would moisturize the ribs (using two tiers) but in practice, all of that ran down the flat and off the edge into the drip pan.
Now I don't really mind it too much because it's like a tender crispy jerky texture, but definitely not what guest will be expecting with ribs. The smoke ring actually meets in the middle and I imagine the texture is similar to what fried ribs might be like.
I'm thinking to maybe sauce them and FTC (dinner is still 4 hours away) hoping that the steam and sauce will moisten things up a bit, but then again, that might actually make them worse since the crispiness is just about the only redeeming factor at this point. Also, not sure if it's safe to FTC babybacks for that long.
Thoughts?
In theory, I'd kind of hoped that the fat rendering from the brisket would moisturize the ribs (using two tiers) but in practice, all of that ran down the flat and off the edge into the drip pan.
Now I don't really mind it too much because it's like a tender crispy jerky texture, but definitely not what guest will be expecting with ribs. The smoke ring actually meets in the middle and I imagine the texture is similar to what fried ribs might be like.
I'm thinking to maybe sauce them and FTC (dinner is still 4 hours away) hoping that the steam and sauce will moisten things up a bit, but then again, that might actually make them worse since the crispiness is just about the only redeeming factor at this point. Also, not sure if it's safe to FTC babybacks for that long.
Thoughts?
“your body is not a temple, it's an amusement park. Enjoy the ride.” Anthony Bourdain, Kitchen Confidential
LBGE in SATX
Comments
-
4 Hours... Is making a run for some more ribs an option..Greensboro North Carolina
When in doubt Accelerate.... -
-
Did you go direct?[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]
-
@johnmitchell not really at this point. I started early because I have some errands to run before dinner
@dobie lol, did learn, won't toss. at the very least, I don't mind them, but my guest might think me some kind of bbq charlatan
@Darby_Crenshaw direct as in no PS, but did have a drip pan
Maybe some pics might help...
“your body is not a temple, it's an amusement park. Enjoy the ride.” Anthony Bourdain, Kitchen Confidential
LBGE in SATX
-
I'd consider pulling as much as you can off the bones and chopping the meat and putting it into a pot of baked beans.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
-
Give them to you mother in law.2 Large BGE, MiniMax, Miami, FL
-
HeavyG said:I'd consider pulling as much as you can off the bones and chopping the meat and putting it into a pot of baked beans.
Brilliant! I might do that with the thinner ones since some meaty crunch would be great with beans. Since I've kind of promised ribs tonight, I can't really do that with the whole batch.
For now, I've foiled them with sauce until I figure out what to do with the rest of them while I wait for the brisket to hit temp.“your body is not a temple, it's an amusement park. Enjoy the ride.” Anthony Bourdain, Kitchen Confidential
LBGE in SATX
-
A couple things for the future.
Just pull your ribs sooner as they need less time being cooked at 330 degrees.
If your Egg is good and stabilized when you add the cold brisket, don't open your vents more to try and keep your temps at 330. Let it re-stabilize the cold brisket. What you are doing is actually cooking hotter than 330 if you do so.
Also check your dome temp gust and make sure it's accurate.
Like @HeavyG said, strip the meat for beans. Or pick up some slider rolls and make some pork sliders by adding some sauce and a little spicy cole slaw.
The photo of ribs look pretty good. They don't look nearly as bad as described.
Might also raise your drip pan more so the heat rolls around the drip pan and the ribs and not right around into the bottom of the ribs. At lower temps your set up looks great but cooking closer to 350 you have allot more airflow and that hot air coming around the drip pan is really heating up your ribs fast. On the plus side, the ribs really helped protect your brisket. It looks fantastic.
Finally, more beer makes any BBQ taste better/
Thank you,DarianGalveston Texas -
Photo Egg said:A couple things for the future.
Just pull your ribs sooner as they need less time being cooked at 330 degrees.
If your Egg is good and stabilized when you add the cold brisket, don't open your vents more to try and keep your temps at 330. Let it re-stabilize the cold brisket. What you are doing is actually cooking hotter than 330 if you do so.
Also check your dome temp gust and make sure it's accurate.
Like @HeavyG said, strip the meat for beans. Or pick up some slider rolls and make some pork sliders by adding some sauce and a little spicy cole slaw.
The photo of ribs look pretty good. They don't look nearly as bad as described.
Might also raise your drip pan more so the heat rolls around the drip pan and the ribs and not right around into the bottom of the ribs. At lower temps your set up looks great but cooking closer to 350 you have allot more airflow and that hot air coming around the drip pan is really heating up your ribs fast. On the plus side, the ribs really helped protect your brisket. It looks fantastic.
Finally, more beer makes any BBQ taste better/
This.
They look pretty edible to me as is - or as sliders.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
-
I agree with this statement 100%!Photo Egg said:
Finally, more beer makes any BBQ taste better/___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
-
That's just wrong. Funny, but wrong.BBQBuddy said:Give them to you mother in law.
New Albany, Ohio -
Photo Egg said:A couple things for the future.
Just pull your ribs sooner as they need less time being cooked at 330 degrees.
If your Egg is good and stabilized when you add the cold brisket, don't open your vents more to try and keep your temps at 330. Let it re-stabilize the cold brisket. What you are doing is actually cooking hotter than 330 if you do so.
Also check your dome temp gust and make sure it's accurate.
Like @HeavyG said, strip the meat for beans. Or pick up some slider rolls and make some pork sliders by adding some sauce and a little spicy cole slaw.
The photo of ribs look pretty good. They don't look nearly as bad as described.
Might also raise your drip pan more so the heat rolls around the drip pan and the ribs and not right around into the bottom of the ribs. At lower temps your set up looks great but cooking closer to 350 you have allot more airflow and that hot air coming around the drip pan is really heating up your ribs fast. On the plus side, the ribs really helped protect your brisket. It looks fantastic.
Finally, more beer makes any BBQ taste better/
That's some great advice, thanks Darian. I'm actually in the habit of running topless and I usually crack about 3/4-1" on the bottom to hold between 300-350. This particular cook spiked to 370 for a bit probably due to grease splattering out of the drip pan causing some small flare-ups but I got that back under control fairly quickly. The drip pan sits low in a woo, so I'll definitely take your advice and raise it a bit next time since I didn't know about the airflow effects of that. That, and not wait three hours to evaluate.
Having the ribs in the narrow space beneath the brisket made it practically impossible to check them as they cooked. I had to lift one side of the top rack to get them out of there.“your body is not a temple, it's an amusement park. Enjoy the ride.” Anthony Bourdain, Kitchen Confidential
LBGE in SATX
-
I cook Turbo Ribs at 350 for 100 min's. They are just right.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.
-
put them a pot of pinto beans , they will regain moisture and the beans will be awesome.
-
Your dogs will love them!
Beautiful and lovely Villa Rica, Georgia -
Invite me over....I like mine more on the crispy side as opposed to the fall off the bone type....just me.greenenvy said:@johnmitchell not really at this point. I started early because I have some errands to run before dinner
@dobie lol, did learn, won't toss. at the very least, I don't mind them, but my guest might think me some kind of bbq charlatan
@Darby_Crenshaw direct as in no PS, but did have a drip pan
Maybe some pics might help...Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Unfortunately (or fortunately?) the MIL lives elsewhere, but otherwise that might'a been a good option since she likes her steaks extra well done.
The one taster I've managed to recruit so far says they're pretty good, but she's obviously just being polite (and probably also likes her steaks well done).
Pulled the brisket at 200 to FTC and tossed the ribs in there as well for now. Hopefully it's safe to keep them like that for what will be 4 hours. Some of them will go into the beans, but I'd prefer not to poison anyone with the rest since they're already risking a visit to the dentist.
“your body is not a temple, it's an amusement park. Enjoy the ride.” Anthony Bourdain, Kitchen Confidential
LBGE in SATX
-
If you put them in the beans I would cut the racks in half and cover with beans. Cook until tender and yummy. Simply pull the bones and that way you get all the goodness. Unless the bones will pull out easily now.Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
-
Tacos. Smothered Green Chile Burritos, Enchiladas. Hey it is Tuesday.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
They don't look bad to me. I think you have the right idea. Put them in a pan covered in foil with a little liquid and in your oven on the lowest setting. That will soften them up a bit.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
-
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum