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Ribs from 7-3
EddieJ
Posts: 6
Some real meaty Baby Backs. Info:
Pit: 215-225 first 3 hours
250 for next hour
275 to finish (sauce)
Rub: Dizzy Dust
Sauce: Sweet Baby Rays
Mist: 50/50 Apple Juice and Apple Cider Vinegar
Wood: 1 chunk of Cherry and 3 chunks Apple
Rub on
On the egg
2 hours in
after 4 hours
Finished and heading to the table....
Pit: 215-225 first 3 hours
250 for next hour
275 to finish (sauce)
Rub: Dizzy Dust
Sauce: Sweet Baby Rays
Mist: 50/50 Apple Juice and Apple Cider Vinegar
Wood: 1 chunk of Cherry and 3 chunks Apple
Rub on
On the egg
2 hours in
after 4 hours
Finished and heading to the table....
Comments
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where did you get that rib rack?
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Home Depot.
It's made by CharmGlo and costs 10 bucks. Works great in the Large BGE. -
funny - this is my exact setup (and I have the same rack)...going now...in 2nd hour. Question -- are you able to keep a constant smoke going or are there lulls? I've got little smoke coming out and am tempted to pull everything off at hr 2 and mix up the chips a bit to get more smoke going. I didn't have fruitwood chunks, only chips - - any thoughts here?
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Eddie those look fantastic!! Great job!!!
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I have always followed the hit'em with smoke when they are cold theory. I fire up the egg and bring it to temp. Then I add my wood chunks and let them smoke for about 20 minutes till I add the cold ribs. It smokes for maybe the first hour then no more smoke. If you are using chips I would load up a tin foil pouch with enough chips to smoke for the first hour or so.
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Marge- I use chips all the time. No need for a constant billowing of white smoke coming out of the top of the egg. Trust me (and the egg) that your smoke flavor is finding it's way into the egg. Just because you can't see it, doesn't mean it isn't there. I say relax, have a cold something, and think about the 4th. Certainly no need to panic, pull everything, stir everything and start over.
Hope this helps. -
Thats some nice wibbies Eddie. Cook mine almost eggxactly the same way - SBR, etc. I like pecan for smoke. Your judges are going to be impressed - no leftovers this evening.
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Great looking rib cook Eddie!!
Tom Dunedin,Fl -
Great looking ribs. Wish I were at your house :woohoo: Have a good fourth!
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Those look amazing Eddie....well done!!
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