Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Help with Ribs

rrgatorrrgator Posts: 25
edited 6:21PM in EggHead Forum
Going to cook ribs for the first time. 2 St Louis racks. Question - direct or indirect? I looked at several of the recipes and they appear to use the direct method at low temperature. I was thinking of indirect at dome temp of 225. Any thoughts would be appreciated.


  • I would go indirect, starting at 225 then gradually raise my temp after 3 hours to 250 then finish at 275.

  • BamaEGGBamaEGG Posts: 170
    I curious Mike, why do you gradually raise the temperature?
  • Just my opinion. Better smoke ring. Your keeping your temp lower keeps the ribs cooler for a longer period of time.
    The higher temp at the end gives a great bark and you can see the rest of the fat rendering out.
    These where cooked this last weekend.
    This was after approx 4 hours.


Sign In or Register to comment.
Click here for Forum Use Guidelines.