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First Rib Cook (with a few pics)
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Lei'd-n-Egg
Posts: 289
Against better judgement I decided to cook my first baby back ribs for a neighborhood Christmas party last night and they turned out GREAT! Thanks Carwash Mike and everyone else for all the great advice.
Here's a few things I learned along the way:
FIRE PREP
I used a single fire starter right in the middle, and after things got going (5-10 mins) I placed 3 soaked cherry wood chunks around the center. Put my plate setter (legs up), drip pan and grid back on.
Looking back, I think I needed to let the fire starter go a little longer (10-15mins). No real impact, but it did take a little longer to come up to temp than I expected.
RIB PREP
Followed Carwash Mikes (CWM) directions pretty closely. Used CostCo three pack (no membrane as expected), Bad Byron's Butt Rub, yellow mustard, and a little more Butt Rub. Let them sit in the fridge a little over 1 hour.
THE COOK
Got egg up to temp. CWM directions says 200-225, but I assumed that meant grid temp, so I went off 250 dome temp and it seemd to work out just fine.
I misted the ribs with apple juice and cider vinegar after hours 1, 2, and 3. Then I bumped the dome temp to 275 and foiled the ribs, meat side down for hour #4. For the final hour, I bumped the dome temp to 300, I pulled the foil and sauced with Kraft Original BBQ sauce.
Overall, the ribs turned out great and were really easy. Next time, I'm going to try them flat on the grid, but I will likely keep everything else the same.
However, I still need to figure out how to keep the dome temp steady. Throughout the cook, I had to constantly play with the top and bottom vents. For the most part my bottom vent was 0.25-0.50 inches, and the top was open almost 0.20 inches as well. Seems pretty wide open compared to what others have reported on the forum.
Here's the raw materials:
Here's the ribs just before I put them on the egg:
And last two of the finished product:
Here's a few things I learned along the way:
FIRE PREP
I used a single fire starter right in the middle, and after things got going (5-10 mins) I placed 3 soaked cherry wood chunks around the center. Put my plate setter (legs up), drip pan and grid back on.
Looking back, I think I needed to let the fire starter go a little longer (10-15mins). No real impact, but it did take a little longer to come up to temp than I expected.
RIB PREP
Followed Carwash Mikes (CWM) directions pretty closely. Used CostCo three pack (no membrane as expected), Bad Byron's Butt Rub, yellow mustard, and a little more Butt Rub. Let them sit in the fridge a little over 1 hour.
THE COOK
Got egg up to temp. CWM directions says 200-225, but I assumed that meant grid temp, so I went off 250 dome temp and it seemd to work out just fine.
I misted the ribs with apple juice and cider vinegar after hours 1, 2, and 3. Then I bumped the dome temp to 275 and foiled the ribs, meat side down for hour #4. For the final hour, I bumped the dome temp to 300, I pulled the foil and sauced with Kraft Original BBQ sauce.
Overall, the ribs turned out great and were really easy. Next time, I'm going to try them flat on the grid, but I will likely keep everything else the same.
However, I still need to figure out how to keep the dome temp steady. Throughout the cook, I had to constantly play with the top and bottom vents. For the most part my bottom vent was 0.25-0.50 inches, and the top was open almost 0.20 inches as well. Seems pretty wide open compared to what others have reported on the forum.
Here's the raw materials:
Here's the ribs just before I put them on the egg:
And last two of the finished product:
Comments
-
That looks like a very nice cook.
Mike -
Those look great!! Making me hungry... :woohoo:
-
Very nice.
GG -
You did a great job on your first ribs!! They look yummy!!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Fantastic job! Those look incredible!
FYI, not sure you need to soak those chips. I know with a lot of smokers you do, but I believe general consensus with the Egg is that it's unnecessary. And as someone who has never let water touch his wood, I've always had good success with my smoke.
And that sounded much filthier than I intended it to. -
I agree.Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Ha . . . he said wood.
Thanks for the tip. I'll give the dry wood a try on my next run. -
Nice rib cook
Ross -
Lei'd-n-Egg,
Very nice! -
Excellent first cook, LNE. You'll learn the quirks of your Egg with time and how to nail the final temp within 10-15 degrees or so with your first setting of the vents. But this is a super beginning.
-
Nice lookin ribs. If you're in the Islands, try guave wook for smoke and report back. I think you will enjoy it.
-
love bad byrons. i'm hungry all of a sudden. thanks.
-
Those are gorgeous! Taking a few extra minutes to make sure your Egg is stabilized at the desired temp before putting your food on and then not adjusting will help decrease the necessity to fiddle with the vents during the cook.
Great cook. I'm guessing you were swimming in compliments.
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