Ribs- temperature

eggheadbrown · July 2019

I just cooked 2 racks of ribs. 225 for 5 hours. Mustard and dry rub. Didn’t wrap them or spray through out cook. Added bbq sauce for last hour.

they don’t seem to render down enough or get a good finish/ bark. Have read lots of recipes and temp seems to be pretty consistent.

Am I just cook them too low and should be at 250-275?

Preference is dryer ribs that are not fall of the bone which is why I don’t wrap or spray.

lightningQ · July 2019

I run mine in the 275 range, I like to wrap but thats my preference. I have done some dry also no wrap still ran same temps and they were tender after about 3-1/2 hours, note these were baby backs which is what i typically cook.

jtcBoynton · July 2019

At 225º, 5 hours is on the short end of the expected time range. They may have needed another hour or so.

Have read lots of recipes and temp seems to be pretty consistent.

If you are referring to cooking temp, around here you will not see a consensus on a specific temp. 225º is not a commonly recommended temp by the BGE group. It is easier to hold an egg at higher temps and the result is just as good. 250-275º gives good results. The 225º temp is more common in the world of offset stick burners, but less common in the world of ceramics.

saluki2007 · July 2019

I tend to cook in the 250-275 range with my ribs. I also use the toothpick method to check if they are done.

PoppasGrill · July 2019

I don’t wrap mine either, still run 250-275 for about 4-4.5 hours. Not falling off the bone, but a little tug will do it, and not dried out.

bikesAndBBQ · July 2019

Don’t go by time and just time. Depending on the ribs, 5 hours at 225 could have been 1-2 hours short. If you were going by 225 dome, you could have been around 200 grate. I just did a 2.5 pound rack of baby backs at 300-320 dome. They were done in just under 2 hours. They probed around 205 and showed they were done with the bend test. Not sure what you mean by dryer ribs? Maybe you like them a little under done? If so, I’d pull them around 190-195. Not getting a good bark and not rendering down enough all point to underdone. I never wrap or spritz my ribs either. These were the ribs. Consensus was best I’ve done. Kingsford in the back is not used on the egg.

Theophan · July 2019

First, the bottom line is to keep them smoking until they're done, regardless of temperature or how many hours. If they're not done by testing them (bend test, toothpick test), they're not done. Ignore the temp or # of hours.

Second, there's no advantage to cooking at such a low temperature, and you're likely to get better results and easier cook if you keep the Egg a little higher, 250º-275º, or even higher. 225º might be a better temp for other kinds of smokers, but not the BGE.

eggheadbrown · July 2019

Thank you! Will try at 250-275 on next cool. I totally get temp and time are just guides but helps to have something to follow until we can do by touch and site.

jtcBoynton · July 2019

Here is a guide. This is a collection of how members on this forum have answered the question in the past - just a sample and no guarantee.

BGE - Rib cooking times

St. Louis -

225 5 to 6 hours

225 5 hours no foil

225º Allow 5 to 7 hours

250-275 for about 4-4.5 hours

275 3/2 (Franklin)

325 2 hours and 15 minutes

350 - 375 for 120 minutes

Baby backs -

225 3 to 4 hours

250 for 5-5:30 hour range

250-275 for about 4 hrs, no foil

225º Allow 4 to 5 hours

250 for 5-530 hour

250-275 for about 4 hrs

275 indirect for 3 hrs. Do not open or flip

275 3 hrs (sauce the last 20 mins) . No foil needed and they will be perfect.

275 4.5 hrs and never foil. Perfect rib's everytime.

275 More like 3/.5/.5 (up to one) in an egg.

275 for 3 hrs.

275 for 3 hrs

275 for 4.5 hrs

350 indirect for 1hr 40 min. I like a little bite. Baby Back Turbo Ribs (No flip).

350 for 1hr 40 min

350 - 375 for 100 minutes

jtcBoynton · July 2019

Slightly off topic, but here are timings for pork butt.

BGE - Pork butt timing notes

Approximate cooking times for pork butt/shoulder:

225º: 2 hours a pound

250º: 1.5 hours a pound

275º: 1 hour per pound

350º: 30-45 mins per pound

There is a good amount of variability between individual pieces so take all times as rough. Times assume a full sized butt - 7-10 pounds. Temps are dome.

These times reflect commonly reported cook times from other discussions on this forum.

pgprescott · July 2019

Forgo the mustard binder. This will aide a drier exterior texture. I check with toothpick and thermopen. The pen is a pick. 195 is on the low end and 205 is the high end. Use that range and the rest is personal and a feel thing. I like to wrap stl spares but prefer not to wrap baby backs. The spares have much more fat which is flavor and can hold up
to the wrap without over cooking.

eggheadbrown · July 2019

Out of curiosity would the same comments apply to brisket? We cook at 225. Don’t seem to have an issue keeping egg st this temp. Also just got an egg genius so temp control should be pretty easy.

jtcBoynton · July 2019

225º is a fine temp. If you can get and hold an egg at that temp, go for it. A lot of us have trouble with that temp, especially in the summer down here in south fl. Don't think you will be able to tell any difference with brisket cooked 250-275º. Some even advocate higher.

carl292 · July 2019

Just to be sure. The time notes by you guys are from the dome thermometer and not from the grate, correct?
Some times people are confused by both.
Thanks

jtcBoynton · July 2019

The convention around here is temp is dome unless specified other. No guarantee that everyone adheres to that.

GregW · July 2019

Thank you for the compiled cooking list @jtcBoynton .

I've saved this into a PDF for future reference.

wardo · July 2019

GregW said:

Thank you for the compiled cooking list @jtcBoynton .
I've saved this into a PDF for future reference.

X2. Thank you @jtcboynton!

littlerascal56 · July 2019

And allow more time if you are doing multiple racks at once. I did 3 racks of baby backs on my XL yesterday at 250 grate temp (275 on dome), and they took 5 1/2 hours to probe 200. They were delicious.

Ribs- temperature

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BGE - Rib cooking times

St. Louis -

Baby backs -

BGE - Pork butt timing notes

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