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BB Rib Sunday - a matter of trust

As my second cook on my new LBGE, I thought a few slabs of BB ribs were in order. Scouting this site for recipes, tips, and other various insight, I found my heading.  We were going to 2-2-1 at approximately 230 degrees.  I was able to get the green beauty locked in between 235 and 240, so I figured that was the sweet spot. 

Here is where the trust sets in. I trusted that after reading all your posts, successful or otherwise, that as a newbie, I could keep myself from opening the dome at any point to check on things.  First two hours I could smell the mustard base as they began to cook.  They looked perfect as they went into the eventually foil covered pan. No liquid added, just straight ribs. 

Again, I trusted y’all that everything would go according to plan. After a few minutes the temp spiked to 260, so instead of panicking I went back to the forum and found a thread saying this is normal. Whew, crisis averted and dome left shut. I just left them there with the dome gauge reading 260. 

Two more hours passed, I pulled them out of the pan and back on the rack for basting  they are looking great.  Basted them again at 20 min and left them for 40 till the end. Temp immediately dropped to 235 and held there for the rest of the cook.  I think the foil pan may have increased the dome temp somewhat since it sits nearer to the gauge. Lesson learned for the future. 

In the end, they came out perfect, a little bite yet you could pull the entire piece right off the bone in one bite if you chose to. Thank you all for posting up your stories for the rest of us to trust and follow.  

After living on both coasts, I've made my way back to the mid-west, Illinois to be exact.  


  • lousubcaplousubcap Posts: 24,365
    Way to trust the force.  Congrats on the cook, result and the documentation.  Hopefully others will absorb the insights you have offered here.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • FoghornFoghorn Posts: 8,918
    Looks like 3 racks of winning right there. Thanks for posting.  Way to not sweat the small stuff.  

    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

  • johnmitchelljohnmitchell Posts: 5,828
    great looking ribs 
    Greensboro North Carolina
    When in doubt Accelerate....
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