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ribs

Unknown
Unknown
edited November -0001 in EggHead Forum
OK, another probably obvious question, but what time and temperature should I cook ribs at? The big ones (St Louis style?), not baby back. And what type of wood? Chips? Chunks? Soaked?
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Comments

  • Pharmeggist
    Pharmeggist Posts: 1,191
    jonah,
    Easy as 3-2-1 see link below for details. Get egg dome temp stabilized at 250; platesetter legs up with aluminum drip pan under grate. Rib rack optional. Cook with bone side down through out cook.
    ~Pharmeggist
    [ul][li]http://www.wyntk.us/food/3-2-1-rib-method.shtml[/ul]
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  • Reb
    Reb Posts: 74
    Pharmeggist,
    You're up aweful late for having a 4 day old (?) and a wife recovering from a C-section aren't you?. How's the baby?
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  • Unknown
    Unknown
    Pharmeggist,[p]When doing ribs the 3-2-1 method do you do the final hour direct on a raised grid, or with the grid setting directly on the fire ring?[p]Thanks
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  • hank
    hank Posts: 84
    I just take out the plate setter and put the ribs on the grate, which sits on the fire ring. A few notes: The last hour is pretty arbitrary. Check for doneness as you start the last hour; you may find you don't need a full 60 minutes. Also, some Eggers here forego the direct stage and just shoot for about another hour of indirect. I like the direct as it helps caramelize any basting sauce you might use. If you don't go for "wet" ribs, you can stay indirect the whole cook.

    Hank
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  • Pharmeggist
    Pharmeggist Posts: 1,191
    Reb,
    I was having egg-withdrawls.... the baby is great I got 4 hours of sleep last night :+) At least one of is doing great! Thanks for asking. Wife still having pain at the incision site... normal for this type of thing but painful none the less.
    ~Pharmeggist

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  • Pharmeggist
    Pharmeggist Posts: 1,191
    Iowa Egger,
    I might be the only one in this forum to cook without a raised grid. I do the last step by pulling the plate setter out with some heavy duty oven mits and put the grid
    directly on the fire ring. I make sure the temperature stays at 250 dome temp too. Ribs are cooked bone side done on grid.
    ~Pharmeggist
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  • Unknown
    Unknown
    Pharmeggist,[p]Thanks for your help!
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