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How do YOU cook your baby back ribs?

jrob1289
jrob1289 Posts: 10
edited August 2017 in EggHead Forum
Just put these on the BGE and was just curious of yalls way of cooking baby back ribs. Any tips help. Thanks! 
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Comments

  • lousubcap
    lousubcap Posts: 36,796
    Here's my rib summary.  Perhaps of some value.
    All rib cooks are some variation around X-0-0 which translates into the following: Basically ribs are cooked as usual (bone side down for me) for the first X hours. Then they are removed from the cooker and wrapped with liquid (Q sauce, some other liquid for flavoring etc) in a foil pouch with the meat side down. This becomes step -0- mentioned above. The sealed ribs are then returned to the cooker.  At the end of the first "0" time-frame, the ribs are removed from the foil and then put back on the BGE for the final "0" time-frame.  This is when sauce is added if your desire.  X-X-X defines the cook cycle.  Those of us X-0-0 run without any of the above extras.  It's all in what you like for the finish.  Experiment to find your preference.   As many options as posters here.  

    And to determine when they are finished-use a toothpick and insert in the thickest meat-in and out with no resistance and finished. Also look for a good meat pull-back on the bones. 


    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • gdenby
    gdenby Posts: 6,239
    Really, there's nothing to it. Keep the heat steady below 350, 275 is good. Wait about 4 hours at 275. Bones should be starting to stick out. Give 'em a brush of water, and some extra sugar and pepper. After another hour, the slabs should be floppy, and falling apart under their own weight. Heat up some sauce, and take to table.
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  • pab
    pab Posts: 273
    Looks like you are running with the platesetter. You may want to use some foil on it and extend the foil under the ends of the meat that aren't protected by the stone. Those exposed ends can become overcooked.
    Nerk Ahia LBGE
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  • hoosier_egger
    hoosier_egger Posts: 6,808
    Sous vide then egg for a couple hours. 
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • Gym
    Gym Posts: 366
    ColtsFan said:
    Sous vide then egg for a couple hours. 
    How long for each?
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  • hoosier_egger
    hoosier_egger Posts: 6,808
    @gym I follow this 

    http://eggheadforum.com/discussion/1185710/spare-me-the-trouble-the-sous-vide-egged-spare-ribs/p1
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • pgprescott
    pgprescott Posts: 14,544
    Bones down @ 4 hrs. BBBR and mop with Blues Hog Tennessee Red a few times starting at @ 2.5 hr mark. The mop adds a layer of flavor and the sugar in the mop aides in color formation. They are done when they pass the toothpick test in a couple spots. I'm all in with simplicity. 
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  • bgebrent
    bgebrent Posts: 19,636
    Dry rub overnight. Reapply then 275 for 2 hours, foil with OJ or Coke or honey and apple cider vinegar (doesn't matter) for 1.5 hours, then finish nekkid, saucing in the last 30 minutes. Usually about an hour. This results in fall off the bone texture that swimbo likes. There is no tug with this approach. 
    Sandy Springs & Dawsonville Ga
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    I have always been a foiler, but only for one hour and I stopped adding any liquid during that stage (maybe some brown sugar or jalapeño jelly if I'm in the mood) and then go 30 minutes or so out of the foil with sauce to finish and that hits our sweet spot. I think they get too mushy if liquid is added during the foil stage.
    Stillwater, MN
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  • deadlyfrog
    deadlyfrog Posts: 92
    Don't foil and all the extra work... Cook at 250-275 about 5 hrs  bones down. Last thirty minutes brush on your favorite sauce. They will be killers.
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    Turbo, foil after an hour w. sauce, dash of apple cider vinegar, chopped jalepenos. Have half a rack left for lunch today! 
    New Albany, Ohio 

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  • Aviator
    Aviator Posts: 1,757
    Turbo, 350 for two hours bone side down. Leave it alone and dont peek. Its done.
    We sauce on the plate. If you want sauce on it then do it the last 15 min. 

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

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  • bigbadben
    bigbadben Posts: 397
    Rub with salt, pepper, sugar. 

    Cook 3.5 hrs @275 F. 

    Glaze with 1:1 mustard molasses, cook for 30 min. 
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  • blind99
    blind99 Posts: 4,974

    how'd they turn out?



    I've given up on precision.

    If I'm in a hurry, turbo.  that's most of the time.  and they come out great.

    If I'm not in a hurry, I throw them on the egg, low temp with smoke. I don't know them temp, it doesn't really matter.  When I'm closer to time for eating, I open the vents to where it'll rise to around 350, and they finish in about an hour.


    tl;dr: ribs, there's no wrong way to cook 'em.

    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • tenpenny_05
    tenpenny_05 Posts: 286
    4ish hours at 250.  After 3 hours, start basting/mopping them every 30 minutes until done.
    Kansas City, Kansas
    Second hand Medium BGE, Second hand Black Kamado Joe Classic, Second hand Weber Kettle, Second hand Weber Smokey Mountain
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  • YEMTrey
    YEMTrey Posts: 6,835

    Dry rubbed and on Egg at 250-275 until they pass the bend test.  If I sauce, I start to sauce about 4 hours in.  No wrapping, no nothing. 

    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • whldch
    whldch Posts: 128
    I'm not a fan of foiling, I spray every hour or so after keeping the lid closed for first 2 hours. My favorite spray is mixture of apple cider or juice and some bourbon. I sauce for the last half hour.
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