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First time Ribber and suggestions

edited 7:51AM in EggHead Forum
I’ve always been a little intimidated by ribs I don’t know why but tonight is the night to get over it. I found a market that sells true Baby Back Rib, very small and should be tender. How hot and how long and any other suggestions you might have.[p]Eggyou all Very much…. Diesel One

Comments

  • RonboRonbo Posts: 90
    Diesel One,
    Check out this great site. Pretty much step by step [p]

    [ul][li]Ribs[/ul]
  • NewbsNewbs Posts: 188
    Diesel One,[p]I've done ribs several times and the method I've used, while great, has been inconsistent with respect to tenderness. Even within the same cook. No failures but areas of temperature variance on the grid and different thickness in the slabs of ribs have produced differing levels of "fall off the bone" tenderness. I've enjoyed them all. I use the 3-1-1 method. 3 hours indirect at 230-250 dome in a rib rack. 1 hour still indirect and wrapped in foil with a couple of ounces of apple cider and apple cider vinegar (5:1 ratio) in the pouch placed on the grill with the meat side down. Remove the plate setter, or whatever you use to do an indirect cook. Remove the meat from the foil pouches and go 1 more hour direct brushed with whatever sauce you like.
    I will be trying to do an indirect cook for a longer time...5-8 hours with no foiling to see if I can get decent results. The great thing about these experiments is that even if one method isn't as good as another....the "mistakes" are still pretty darn tasty.[p]Have fun....[p]John

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