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Ribs

EggNorth
EggNorth Posts: 1,535
in EggHead Forum
Working from home today and what better time to put on some ribs.   Rub is 'Memphis Dust' from Meathead, always had good results with it, so expecting the same again.

Just put them on...



I'll be back in 4 or 5 hours ... 
Dave
Cambridge, Ontario - Canada
Large (2010), Mini Max (2015), Large garden pot (2018)
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Comments

  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Yes sir!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • gabriegger
    gabriegger Posts: 682
    Looking good.  I'll take a bone or 4 when finished

    the city above Toronto - Noodleville wtih 2 Large 1 Mini

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  • EggNorth
    EggNorth Posts: 1,535
    edited July 2017
    Done!   About 5 hours.  I did not wrap, sauced about the last 1/2 hour.  Resting now will have some later.


    Thanks
    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
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  • td66snrf
    td66snrf Posts: 1,838
    Nice 
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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  • bgebrent
    bgebrent Posts: 19,636
    Those look killer!
    Sandy Springs & Dawsonville Ga
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  • pasoegg
    pasoegg Posts: 449

    did you turn them and what temp did you run??

    "it is never too early to drink, but it may be too early to be seen drinking"

    Winston-Salem, NC

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  • SmokingPiney
    SmokingPiney Posts: 2,319
    Those are some mighty fine looking bones! 
    Living the good life smoking and joking
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  • shtgunal3
    shtgunal3 Posts: 6,134
    Great looking ribs!

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • EggNorth
    EggNorth Posts: 1,535
    edited July 2017
    pasoegg said:

    did you turn them and what temp did you run??

    Had it at 300, Egg seem to settle there so fine by me.  I usually cook them at 300 to 350.  Did not turn them, sprayed with apple cider vinegar and water every hour or so.

    Also just finished a few and they were great!

    These were from the grocery store, I stopped buying the Costco ribs which I find terrible quality and taste.  The only meat I will not buy there.  

    Thanks
    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
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  • gabriegger
    gabriegger Posts: 682
    Any left?

    the city above Toronto - Noodleville wtih 2 Large 1 Mini

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  • EggNorth
    EggNorth Posts: 1,535
    gabriegger said:
    Any left?
    Just a little bit  :)
    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
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  • bigegger
    bigegger Posts: 87
    Did the foil at the edges of the racks help? 
    That's a good idea.
    Kinda like when I bake a whole chicken I wrap the drumsticks and wings with foil to keep from getting overcooked.
    LBGE with 76" Challenger Cooking Island
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  • EggNorth
    EggNorth Posts: 1,535
    bigegger said:
    Did the foil at the edges of the racks help? 
    That's a good idea.
    Kinda like when I bake a whole chicken I wrap the drumsticks and wings with foil to keep from getting overcooked.
    Yes it did help, it stoped the edges from burning.  I could have cut them in haft, but that's no fun.
    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
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  • bigegger
    bigegger Posts: 87
    EggNorth said:
    bigegger said:
    Did the foil at the edges of the racks help? 
    That's a good idea.
    Kinda like when I bake a whole chicken I wrap the drumsticks and wings with foil to keep from getting overcooked.
    Yes it did help, it stoped the edges from burning.  I could have cut them in haft, but that's no fun.
    Tried for the first time to use the racks for ribs to stand them up. I hate them. Now I can put a couple of racks and foil the edges. Thanks much for your post.
    LBGE with 76" Challenger Cooking Island
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    EggNorth said:
    bigegger said:
    Did the foil at the edges of the racks help? 
    That's a good idea.
    Kinda like when I bake a whole chicken I wrap the drumsticks and wings with foil to keep from getting overcooked.
    Yes it did help, it stoped the edges from burning.  I could have cut them in haft, but that's no fun.
    Good call - you nailed these ribs. 
    Living the good life smoking and joking
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  • EggNorth
    EggNorth Posts: 1,535
    bigegger said:
    EggNorth said:
    bigegger said:
    Did the foil at the edges of the racks help? 
    That's a good idea.
    Kinda like when I bake a whole chicken I wrap the drumsticks and wings with foil to keep from getting overcooked.
    Yes it did help, it stoped the edges from burning.  I could have cut them in haft, but that's no fun.
    Tried for the first time to use the racks for ribs to stand them up. I hate them. Now I can put a couple of racks and foil the edges. Thanks much for your post.
    I also placed the platesetter leg section over the area I know the Egg is the hottest at the back left ... Due to a large crack in my fire box.
    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
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  • Hans61
    Hans61 Posts: 3,901
    It's been too long since I've done ribs, those look great!
    “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
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  • pgprescott
    pgprescott Posts: 14,544
    Great work
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  • YukonRon
    YukonRon Posts: 17,261
    Almost perfect. Except, one thing, they ain't on my plate feeding me. Then they would have been PERFECT!
    Killer cook, Tony Tiger, Great!!!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Brason
    Brason Posts: 330
    EggNorth said:
    pasoegg said:

    did you turn them and what temp did you run??

    Had it at 300, Egg seem to settle there so fine by me.  I usually cook them at 300 to 350.  Did not turn them, sprayed with apple cider vinegar and water every hour or so.

    Also just finished a few and they were great!

    These were from the grocery store, I stopped buying the Costco ribs which I find terrible quality and taste.  The only meat I will not buy there.  

    Thanks
    Really? That is weird. I get them there all the time and I think they are the best I can find. Super meaty and delicious. These look great!
    Cheers,

    Jason

    Orange County- CA
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  • nolaegghead
    nolaegghead Posts: 42,109
    FYI - Costco uses all major US meat suppliers.  They have some jedi knights running their purchasing, but you are going to see some inconsistencies between regional suppliers and based on supply. 

    This is on beef, and a bit dated, but a nice insight into their processes. 

    http://www.beefmagazine.com/mag/beef_beef_chat_inside
    ______________________________________________
    I love lamp..
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  • EggNorth
    EggNorth Posts: 1,535
    Thanks everyone for the feedback and article link, a great read.


    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
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