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Started By
Message
Smoking Ribs on a BGE - Help Needed
Posted on 5/20/23 at 11:42 am
Posted on 5/20/23 at 11:42 am
If anyone is doing it and doing it well, pray tell how.
Things I usually do (and apparently not that well):
- I usually roll with St. Louis cut ribs. Two racks at a time with the membrane removed.
- S&P rub and then usually supplement with whatever else catches my fancy for the day but try to stay from those with brown sugar. Used some Salt Lick Garlic and Bad Byron's yesterday.
- Meat-side down since my smoke is coming from 'down-under'
- Had good temps (225F to 275F)
- Use 50:50 post oak and pecan (I was disappointed in my smoke; not altogether bad but too thick early on IMO)
- Have traditionally wrapped in foil after 2-3 hours with light coat of whatever sauce I'm using (Terry Black's Sweet & Tangy)
- Unwrap and finish for about 30 minutes with another light coat sauce.
They looked the part but flavor was disappointing.
Help.
Things I usually do (and apparently not that well):
- I usually roll with St. Louis cut ribs. Two racks at a time with the membrane removed.
- S&P rub and then usually supplement with whatever else catches my fancy for the day but try to stay from those with brown sugar. Used some Salt Lick Garlic and Bad Byron's yesterday.
- Meat-side down since my smoke is coming from 'down-under'
- Had good temps (225F to 275F)
- Use 50:50 post oak and pecan (I was disappointed in my smoke; not altogether bad but too thick early on IMO)
- Have traditionally wrapped in foil after 2-3 hours with light coat of whatever sauce I'm using (Terry Black's Sweet & Tangy)
- Unwrap and finish for about 30 minutes with another light coat sauce.
They looked the part but flavor was disappointing.
Help.
13
Posted on 5/20/23 at 11:51 am to AlwysATgr
Try same procedure but no wrap and don’t pull membrane off.
Posted on 5/20/23 at 11:57 am to AlwysATgr
quote:
They looked the part but flavor was disappointing.
Flavor is easy but what about the texture
Posted on 5/20/23 at 12:03 pm to Lester Earl
quote:
but what about the texture
Pretty good. Nice pull-off-the-bone texture. Didn't hit the bulls eye but not way off.
Posted on 5/20/23 at 12:08 pm to AlwysATgr
Pull off the bone is over done.
Posted on 5/20/23 at 12:15 pm to AlwysATgr
I've never cooked them or seen them cooked meat side down. When the lid is closed, the meat is getting smoke meat side up.
I've never wrapped ribs. I'm not an expert, so maybe there are other folks who do.
I agree with toof. Sounds like they're overcooked.
Sorry, I'm not much help.
I've never wrapped ribs. I'm not an expert, so maybe there are other folks who do.
I agree with toof. Sounds like they're overcooked.
Sorry, I'm not much help.
This post was edited on 5/20/23 at 12:48 pm
Posted on 5/20/23 at 12:25 pm to AlwysATgr
Google Memphis Magic Dust recipe, make that, use it on your ribs, I’ve never gone more than 2hrs at 250, or more than 90 mins wrapped, then finish 30 mins with light sauce Everything else you are doing looks good. Consider spraying with apple cider a few times also
Posted on 5/20/23 at 12:34 pm to Gris Gris
Sorry I missed the meat towards the heat source, don’t do that either. 
Posted on 5/20/23 at 1:47 pm to t00f
If you didn’t have good flavor the rub probably sucks. I also suggest brining before smoking for at least a day.
This post was edited on 5/20/23 at 1:47 pm
Posted on 5/20/23 at 2:05 pm to AlwysATgr
quote:
Meat-side down since my smoke is coming from 'down-under'
- Had good temps (225F to 275F)
Do you use a deflector shield or whatever they're called for BGEs? If so, you want meat side up. Really just always want meat side up no matter what
Posted on 5/27/23 at 7:11 am to bluebarracuda
If you are comparing to a wood fire, you simply won’t get the same smoke flavor on a ceramic, or anything else for that matter.
You will not win any competitions with the meat coming off the bone, but I prefer them that way personally. If you can pull the bone out clean, it’s too far, but if you bite and pull and get it off the bone then that’s perfect for me. I basically want to be able to cut them apart with a sharp knife and not have them fall apart, but the competition winning texture isn’t it for me.
You can try one of those smoke tubes or put some liquid smoke in when you wrap. Fwiw - I always wrap with butter, brown sugar, and honey. I don’t add sauce until after the wrap. Just for 14-20 mins to set.
You will not win any competitions with the meat coming off the bone, but I prefer them that way personally. If you can pull the bone out clean, it’s too far, but if you bite and pull and get it off the bone then that’s perfect for me. I basically want to be able to cut them apart with a sharp knife and not have them fall apart, but the competition winning texture isn’t it for me.
You can try one of those smoke tubes or put some liquid smoke in when you wrap. Fwiw - I always wrap with butter, brown sugar, and honey. I don’t add sauce until after the wrap. Just for 14-20 mins to set.
Posted on 5/27/23 at 7:48 am to AlwysATgr
besides picking a good rub, try adding more. its also almost hard to over-rub things like ribs, pork shoulders, and briskets. by the time you cut/pull/slice you're only getting a small amount of rub per bite.
Posted on 5/27/23 at 8:45 am to AlwysATgr
My Rib process
St. Louis or whole spare ribs
Remove membrane and clean extra fat off bone side of ribs with butter knife.
Use mustard as a binder, apply rub liberally, Meat Church Gospel is a good AP rub for pork. Do this before starting the fire to give it and hr or two to dissolve. Ribs should look wet when you put them on the smoke.
1 chunk of cherry to give some flavor and color along with 2 chunks of Pecan
Smoke at 250 after 2-2.5 hrs spritz with Apple Cider Vinegar every 45-60 mins.
Around 5 hrs start feeling the ribs or try lifting with tongs to see if they are getting tender. When they get just about where you want them glazed with BBQ sauce and let them go another 15-25 mins to set sauce.
When done correctly they won’t fly off the bone but will come off and leave a clear bite mark with little tug.
St. Louis or whole spare ribs
Remove membrane and clean extra fat off bone side of ribs with butter knife.
Use mustard as a binder, apply rub liberally, Meat Church Gospel is a good AP rub for pork. Do this before starting the fire to give it and hr or two to dissolve. Ribs should look wet when you put them on the smoke.
1 chunk of cherry to give some flavor and color along with 2 chunks of Pecan
Smoke at 250 after 2-2.5 hrs spritz with Apple Cider Vinegar every 45-60 mins.
Around 5 hrs start feeling the ribs or try lifting with tongs to see if they are getting tender. When they get just about where you want them glazed with BBQ sauce and let them go another 15-25 mins to set sauce.
When done correctly they won’t fly off the bone but will come off and leave a clear bite mark with little tug.
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
Posted on 5/27/23 at 11:43 am to t00f
quote:
Pull off the bone is over done.
I’m with you. Wrapping ribs on an egg is wholly unnecessary.
Posted on 5/27/23 at 5:10 pm to AlwysATgr
I use the 3,2,1 method. After 3 hrs. smoking I wrap in foil adding squeeze butter, honey, and sometimes a little crumble of brown sugar. Last hour is when I put the bbq sauce on. It comes out pretty well, but sometimes 2 hrs. In the foil is too much.
Posted on 5/27/23 at 6:45 pm to SingleMalt1973
Ma boy SingleMalt hit the nail on the head.
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 5/28/23 at 1:44 am to AlwysATgr
Bone side down
Posted on 5/28/23 at 7:49 am to RockyMtnTigerWDE
I have a friend who makes awesome ribs. His only “trick” is low and slow. He smokes around 190-200 for everything. He also spends way longer than I would cooking, but his end product is fabulous.
I just use the 3-2-1 method mentioned above and never have any leftovers.
I just use the 3-2-1 method mentioned above and never have any leftovers.
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