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1st Smoked Ribs... Here we go...

Surge
Surge Posts: 56
in EggHead Forum
Nothing like smoked ribs on the 4th of July!
Here we go:

The Marinade:
- apple juice
- garlic
- jalapeño
- ginger
- ketchup
- white wine vinegar
- soy sauce
- garden herbs (thyme)
- honey
- maple syrup
(based on a Jamie Oliver recipe, with some mods)



The Main Event:
- salt and pepper and olive oil 


Large Egg
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Comments

  • Foghorn
    Foghorn Posts: 10,227
    Following this. Keep the pics coming. 

    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

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  • kindaquick14
    kindaquick14 Posts: 94
    Agreed. Following this one too.  What wood do you have picked out for the smoke?
    Columbus, OH - XL BGE and Medium BGE
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  • Surge
    Surge Posts: 56
    Now the fun part!

    Large Egg
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  • Surge
    Surge Posts: 56

    Large Egg
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  • Surge
    Surge Posts: 56
    kindaquick14 said:
    Agreed. Following this one too.  What wood do you have picked out for the smoke?
    Using apple wood chips and the Egg charcoal. 
    Large Egg
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  • Surge
    Surge Posts: 56
    A little tip for the new Eggers like me: when you put the grill on top of the plate setter, don't let it fall down one of the 3 prongs of the plate setter!


    Large Egg
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  • Surge
    Surge Posts: 56
    There she goes!

    Large Egg
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  • Surge
    Surge Posts: 56
    Closed her down at 250... now waiting about 20 more min for the white smoke to become clear blue...


    Large Egg
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  • Surge
    Surge Posts: 56
    Think I closed it down too much. Dropped to 200...
    Large Egg
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  • RedSkip
    RedSkip Posts: 1,400
    @Surge. Next time load that egg up with lump, all the way to the top of the fire ring, which sits on the fire bowl.  You won't waste it, and you won't run the risk of running out of charcoal either.  

    Looks great btw, Happy 4th!
    Large BGE - McDonald, PA
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  • Surge
    Surge Posts: 56
    Almost forgot: a nice Kirin (Japanese beer brewed in the USA) to go with it!

    Large Egg
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  • Surge
    Surge Posts: 56
    RedSkip said:
    @Surge. Next time load that egg up with lump, all the way to the top of the fire ring, which sits on the fire bowl.  You won't waste it, and you won't run the risk of running out of charcoal either.  

    Looks great btw, Happy 4th!
    Thanks, I knew I forgot something!
    Large Egg
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  • pab
    pab Posts: 273
    :) You will love ribs done on the egg. I agree with @RedSkip, you should add more charcoal, at the very least to the top of the firebox, if not the fire ring. When you shut the vents down at the end of the cook the fire will go out and you simply relight later with no VOCs. Not saying you will run out of this cook but one of the big problems many new eggers run into is running out of fuel during the cook :)
    Nerk Ahia LBGE
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  • Surge
    Surge Posts: 56
    After one hour in the fridge, on they go!

    Large Egg
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  • ryantt
    ryantt Posts: 2,558
    Looking good, enjoy the day and he cook. Can't wait to hear how awsome they were.  
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • slovelad
    slovelad Posts: 1,742
    I hope this doesn't happen, but there's a fair chance that lump will be dead before the cook is over. You will probably be fine at 250, but for 5 hours worth that's a little less than I would've put. That being said, worst case you have to dump in more lump, either way you should be fine if you don't get it too hot 
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  • Surge
    Surge Posts: 56
    Thanks for the comments guys, really appreciate it!
    Can't seem to get it down below 300. Intended temp is 275, so it's not too big a deal I guess. I'm following Modern Pitmaster's ribs tips on YouTube.  3.5 hours at 275F. No foil, no water pan, max 2 hours in the fridge. 
    Large Egg
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  • johnmitchell
    johnmitchell Posts: 7,365
    Something to consider is to move your fire ring so the plate setter has its feet 10 o'clock 2 o'clock and 6 o'clock in that way your dome thermo is shaded from direct heat from your fire.. Good luck and everything looks totally on point.. Happy 4th to you and your family..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Surge
    Surge Posts: 56
    Interesting, thank you. Happy 4th to you and your family as well. 
    I placed the plate setter so one foot is opposite the lower vent, to reduce the hot spot... as per Modern Pitmaster's recc. What do you think?
    Large Egg
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  • pgprescott
    pgprescott Posts: 14,544
    Nice! It's kinda cool to see some ribs done in a different manner. Not your run of the mill comp recipe. Standing by. 
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  • Surge
    Surge Posts: 56
    I used the same marinade on some cheese cubes to snack on while waiting...
    Large Egg
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  • Surge
    Surge Posts: 56
    Took them off after 3 hours at 300F (first half hour or so was at around 350F). 

    Large Egg
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  • Surge
    Surge Posts: 56
    Loved them! 
    My wife thought they were ok but on the dry side. Did I overcook at this temp?
    perhaps a lower temp like 250F next time?

    These were back ribs without a lot of fat. 
    Large Egg
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  • RedSkip
    RedSkip Posts: 1,400
    Overcooked ribs are "mushy", undercooked ribs are "dry".  I don't think younover cooked them based upon the heat and time.  I generally cook mine at 300F dome for 5 hours.

    Great color on those ribs btw, look tasty!
    Large BGE - McDonald, PA
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  • Wolfpack
    Wolfpack Posts: 3,552
    I would imagine they were probably underdone- they fall completely appart when over cooked. Check into the toothpick test- it will help you nail the finish. How was the flavor? I like Jamie's restaurants so interested in the results. 

    And 300 is okay- 
    Greensboro, NC
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  • Surge
    Surge Posts: 56
    Thanks! That makes sense, although counter-intuitive for a novice. How do they get moist from being dry, is it from the bone decomposing?
    Large Egg
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  • RedSkip
    RedSkip Posts: 1,400
    Surge said:
    Thanks! That makes sense, although counter-intuitive for a novice. How do they get moist from being dry, is it from the bone decomposing?
    They appear to be "dry" because not all the fat has rendered out and the collagen hasn't broken completely down.  Leaving the rib tough or hard to pull from the bone.  When they are overcooked, or "mushy",  the fat and collagen are complexly broken down and can't hold the meat in form on the bone.  Therefore they complexly fall apart.
    Large BGE - McDonald, PA
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  • Surge
    Surge Posts: 56
    Aha! Thank you. Will try again next weekend. 
    Large Egg
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  • dmchicago
    dmchicago Posts: 4,519
    Surge said:
    Aha! Thank you. Will try again next weekend. 
    This right here. 
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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