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2-1-1 Baby backs

Davekatz
Davekatz Posts: 763
edited November -0001 in EggHead Forum
344537759_hQCV5-S.jpg


These are the best ribs I've made to date. I got half a rack left over for lunch today and I don't know if they'll make it till 10am.

Made two big changes in how I usually do baby backs - I foiled them and I cooked them direct. Both changes had a big impact on the flavor and texture.

Here's the full recipe and more pics: 2-1-1 Baby Back Ribs

Thanks,

Dave
Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
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Comments

  • Bacchus
    Bacchus Posts: 6,019
    Ribs for lunch? You DOG!
    I will be having a 99 cent chicken sandwhich from Burger King.
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  • Stanley
    Stanley Posts: 623
    Looking good, and I'm sure not against a quicker method for BBs that yields good results. Are you on a raised grid? No liquid added for the foiled stage?
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  • Dawg Gone Egghead
    Dawg Gone Egghead Posts: 21
    Those bad boys look good - I can't wait to give this a try.
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  • Buckdodger
    Buckdodger Posts: 957
    Dave ur ribs look grrreat. And thanks for the 2-1-1 recipe and how to. I have always done ribbies indirect even on the old gasser. Now I have a good reason to try ur method on my Egg.
    Bob
    Alex City,Al
    :)

    Opelika, Alabama
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  • Davekatz
    Davekatz Posts: 763
    Thanks!

    Did them raised on the Woo2, no drip pan or diffuser. No added liquid when I foiled them.

    I saved the liquid that formed in the bottom of the foil pack after they had been cooked and added it to some Blues Hog and used that mix to do my saucing at the end.

    Dave
    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
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  • tjv
    tjv Posts: 3,848
    Nice looking cook, I've never tried ribs direct. Will give it a shot, as been somewhat disappointed with rib flavor lately.

    If you would please shot me a direct email: acgpinc@verizon.net
    Wanna ask a couple questions.

    thanks, tom
    www.ceramicgrillstore.com ACGP, Inc.
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  • Jazzman
    Jazzman Posts: 62
    I'm a bit confused. You said no drip pan - but what is that in your picture below the ribs? I'm not sure what a Woo2 is - does it serve the same function as a drip pan or diffuser?
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  • Davekatz
    Davekatz Posts: 763
    There's nothing below the grid but lump. You might be seeing smoke making it look gray.

    The Woo2 http://www.eggaccessories.com/woo2.html is an invention by one of our fellow Eggers to raise the grid to the same level as the felt. It's like adding a raised grate to the existing grate.

    Here's some pics:

    283107028_vhwka-S.jpg
    283107052_VC6na-S.jpg

    It's still a direct cook, but the raised grid gets you 4 inches of additional clearance and helps to even out the hot spots.

    Dave
    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
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  • Tate
    Tate Posts: 3
    That sounds great adt the ribs look amazing but has anyone tried the method on the BGE video on the website. The guy uses a inverted rack and cooks them direct at 250 for about 3 hrs. I need to cook about 5 slabs sunday and my time is limited.
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