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Started By
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BGE gurus: How do you do your ribs?
Posted on 9/14/12 at 12:40 pm
Posted on 9/14/12 at 12:40 pm
I picked up 2 racks of baby backs. I usually remove the membrane, cover in yellow mustard and Bad Byron's.
My questions: What temp? How long? Do you wrap in foil after a certain time? Any tips/tricks? TIA
My questions: What temp? How long? Do you wrap in foil after a certain time? Any tips/tricks? TIA
5
Posted on 9/14/12 at 12:44 pm to Remo Williams
Lightly dangle the slab in the general direction of The Egg for a few seconds. Its orb will take care of the rest.
This post was edited on 9/14/12 at 12:45 pm
Posted on 9/14/12 at 1:57 pm to LSUballs
200 deg. for a few hours
Posted on 9/14/12 at 2:07 pm to LSUballs
quote:
Lightly dangle the slab in the general direction of The Egg for a few seconds. Its orb will take care of the rest.
Posted on 9/14/12 at 2:19 pm to Remo Williams
250 for 5-6 hours depending on the slab. No foil. I go as long as I can without opening the lid, which is usually the whole time.
Posted on 9/14/12 at 2:34 pm to Remo Williams
I don't cook on a BGE, but I'll chime in here. 225 degrees. For a standard rack of baby backs at that temp, you're probably looking at around 4 hours, but give them the tong test: grab them in the center with your tongs and bounce them. If they crack slightly near the fulcrum, they're done. If they only bounce, they need to go a little more.
I personally use the Texas crutch with ribs because it helps to retain moisture.
I personally use the Texas crutch with ribs because it helps to retain moisture.
Posted on 9/14/12 at 2:36 pm to gmrkr5
I remove membrane and put dry rub on overnight.
Insert smoking stone I use a pan of dr pepper on the stone just under the grill surface as my moisture.
225 for 5 hrs in a rib rack
Wrap in foil with sauce for last hour
Insert smoking stone I use a pan of dr pepper on the stone just under the grill surface as my moisture.
225 for 5 hrs in a rib rack
Wrap in foil with sauce for last hour
This post was edited on 9/14/12 at 2:40 pm
Posted on 9/14/12 at 2:41 pm to Remo Williams
quote:
I picked up 2 racks of baby backs. I usually remove the membrane, cover in yellow mustard and Bad Byron's.
Grill indirect with the place setter at 200-225 degrees. Apple wood chips, drip pan filled with water, and they should be done in 3.5-4 hours (or when the meat starts pulling away from the bone about 1/2 inch.
I serve with a side of sauce, since I want to taste the ribs and not BBQ sauce as much.
Posted on 9/14/12 at 3:44 pm to Remo Williams
Google Carwash Mike's method. It works every time.
Posted on 9/14/12 at 4:24 pm to AFtigerFan
Remove membrane and coat with yellow mustard and Dizzy Pig Ragin River rub, refrigerate overnight.
Cook @ 225 for 5 hours if we want dry ribs and if we use a BBQ sauce we wrap them in foil for the last hour or so after brushing with sauce. During cooking after 2 hours I spray them with 50/50 apple juice and apple cider vinegar about every hour.
Cook @ 225 for 5 hours if we want dry ribs and if we use a BBQ sauce we wrap them in foil for the last hour or so after brushing with sauce. During cooking after 2 hours I spray them with 50/50 apple juice and apple cider vinegar about every hour.
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