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Started By
Message
re: Smoking Ribs on a BGE - Help Needed
Posted on 5/27/23 at 9:50 am to AlwysATgr
Posted on 5/27/23 at 9:50 am to AlwysATgr
BGE owner.
Baby backs, not spares.
Pull membrane, light coat yellow mustard, rub down with Bad Byronz.
Use half hickory, half peach wood. 4-5 chunks of each. Use BGE placesetter with 1/2 foil pan of water set on top of it. Get smoke going at 250.
Put ribs in rib rack, can usually fit 3-4 racks of ribs.
3 hours smoke.
Pull ribs, put in foil, cover lightly with squeeze butter and either agave or honey. Back on Egg for 1 hour.
Remove from foil, put directly in BGE and sauce. Cook for 45 minutes.
Boom. Done. Probably won’t win a competition but they get demolished every time.
You can skip the foil step, and go straight to sauce if you don’t feel like fooling with it.
Baby backs, not spares.
Pull membrane, light coat yellow mustard, rub down with Bad Byronz.
Use half hickory, half peach wood. 4-5 chunks of each. Use BGE placesetter with 1/2 foil pan of water set on top of it. Get smoke going at 250.
Put ribs in rib rack, can usually fit 3-4 racks of ribs.
3 hours smoke.
Pull ribs, put in foil, cover lightly with squeeze butter and either agave or honey. Back on Egg for 1 hour.
Remove from foil, put directly in BGE and sauce. Cook for 45 minutes.
Boom. Done. Probably won’t win a competition but they get demolished every time.
You can skip the foil step, and go straight to sauce if you don’t feel like fooling with it.
This post was edited on 5/27/23 at 9:56 am
2
Posted on 5/27/23 at 7:21 pm to TigerHoosier
Never heard of the squeeze butter on rubs but sheeeeeet why not.
ETA: my wife loves ribs but basically only eats them if they pull apart off the bone so that’s how I gotta get them. As said imo that’s overdone, they start to dry out at that point.
ETA: my wife loves ribs but basically only eats them if they pull apart off the bone so that’s how I gotta get them. As said imo that’s overdone, they start to dry out at that point.
This post was edited on 5/27/23 at 7:23 pm
Posted on 8/16/23 at 9:53 am to TigerHoosier
Don’t ever need a wrap with a BGE , skip the .foil w any thing in it. Ribs might be done in 3 to 4 hours,need to check them. Mist with ACV when or if they look dry.
250 to 275 is a good temp for spare ribs. Place setter is a must along with water pan on top. I get them done then paint with salt lick original sauce for glaze.
250 to 275 is a good temp for spare ribs. Place setter is a must along with water pan on top. I get them done then paint with salt lick original sauce for glaze.
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