Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Followed by 1 person
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.


Good Afternoon Fellow Eggheads I am extremely new to the BGE I tried baby back ribs yesterday and the taste was awesome.  However, they seemed a little tough and were very difficult to get off of the bone.  I prepared them as follows: BGE @ 250 degrees Ribs covered with RUB on night before.  I cooked the ribs for 3 hours in a rib rack sitting in a drip pan then poured about 1/2 inch of apple juice and covered with foil and cooked another hour.  Lastly I uncovered the ribs removed from rack and pan basted heavily with BBQ sauce and cooked another hour. This Totaled 5 hours at 250 degrees.  I was expecting them to fall off of the bone tender but it could not have been further from that. As I said in the beginning VERY NEW 3rd cooking any help would be appreciated.  I am curious if having the rack sitting in a drip pan was part of the issue being shielded from the indirect heat.  Please HELP


Last Active
Click here for Forum Use Guidelines.