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re: Cooking Ribs on Big Green Egg
Posted on 7/3/14 at 8:42 pm to BHMTigah
Posted on 7/3/14 at 8:42 pm to BHMTigah
I'm not a BGE pro and can't tell you the best way to do it, but a couple things to keep in mind. 1) The difference in cook time for spares vs St Louis vs baby back. I prefer st louis and cook for about 4 to 4-1/2 hours at 225-275 grate temp. Spares will take longer and baby backs will cook quicker. I'm not trying to get my ribs to fall off the bone though. Also keep in mind that baby backs are a leaner cut, so they will typically dry out quicker than spares/st Louis. 2) Grate temp vs dome temp. If the ribs are flat on the grate/grill, you want to base your cooking time off the grate temp. I use a secondary thermometer on the grate. After a while, you will pretty much know the grate temp based off the dome temp and not need the grate thermometer. In the 225-275 range, there is typically about a 30-40 degree difference between grate and dome.
I don't wrap, but I typically use a disposable aluminum pan on top of the plate setter with water, beer, and cider vinegar. There are plenty of people that say the water pan is unnecessary.
When I switched from a offset firebox to the egg, it took me a lot longer than 2 cooks to get my ribs the way I like them. Just keep experimenting until you get what you think is the perfect rib. Take a few notes along the way so if you do get the perfect rib you'll have a better chance to replicate it.
I don't wrap, but I typically use a disposable aluminum pan on top of the plate setter with water, beer, and cider vinegar. There are plenty of people that say the water pan is unnecessary.
When I switched from a offset firebox to the egg, it took me a lot longer than 2 cooks to get my ribs the way I like them. Just keep experimenting until you get what you think is the perfect rib. Take a few notes along the way so if you do get the perfect rib you'll have a better chance to replicate it.
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Posted on 7/4/14 at 8:44 am to Trout Bandit
BTW, St Louis cut are spareribs trimmed to a more uniform shape
Posted on 7/4/14 at 9:45 am to BHMTigah
Look up Car wash Mike's method. It doesn't get easier and I don't think it gets better.
Posted on 7/4/14 at 5:08 pm to BHMTigah
Check out the egghead forum. Do a search for turbo ribs. I did some baby backs a few months ago and they came out great. Lots of good advice/tips on that forum. Pizza on the egg is awesome. Wood chips to me work better, after the first couple of hours the smoke is not really a factor.
Posted on 7/5/14 at 8:44 am to BHMTigah
No need to foil on big green egg. Amazingribs.com has a great recipe and method which I use. Last Meal Ribs or something like that.
Posted on 7/5/14 at 11:35 am to HurricaneDunc
For babybacks I use a 2-2-1 method. I keep my Primo as close to 225 as possible, 2 hours unwrapped, 2 hours wrapped, 1 hour unwrapped and I usually put sauce on during the last 20 to 30 minutes. Make sure you remove the membrane from the back of the ribs when prepping and don't skimp on the seasoning. Also, before I wrap my ribs, I paint them with some honey and sprinkle them with brown sugar. If you decide to do that, make sure you are using a spicy rub b/c otherwise they will come out too sweet.
If you are only cooking your ribs for 4 hours, chances are you are undercooking them. That extra hour should make a pretty big difference.
If you are only cooking your ribs for 4 hours, chances are you are undercooking them. That extra hour should make a pretty big difference.
Posted on 7/5/14 at 12:30 pm to Mr Mom
Cooking some today! I am doing baby backs (2 racks) at 250 and I plan to do the 2-2-1 method this time. Will let y'all know how they turn out.
Posted on 7/6/14 at 6:29 am to Mr Mom
Cooked baby backs yesterday. I had them at 250 for the 2-2-1 method. I did two racks on a raised rib rack with water in the drip pan on the BGE place setter. Everything went well until I opened the foil after the second two hours. They were practically done and could have come off the grill. However, they tasted great.
Still need to work through some issues -
1. I get good smoke for maybe an hour and that's it. I put more than five chunks of Apple wood un soaked (tried soaked last week and not better) and only got an hour or so.
2. I can see how baby backs take less time so I can probably do 2-1.5 and then check or sauce.
3. I bet the St. Louis ribs would do well in the 2-2-1 method. But it need to work on the dryness. I used water in the drip pan and it worked well this time.
Thanks for the tips everyone. Will try again next week!
Still need to work through some issues -
1. I get good smoke for maybe an hour and that's it. I put more than five chunks of Apple wood un soaked (tried soaked last week and not better) and only got an hour or so.
2. I can see how baby backs take less time so I can probably do 2-1.5 and then check or sauce.
3. I bet the St. Louis ribs would do well in the 2-2-1 method. But it need to work on the dryness. I used water in the drip pan and it worked well this time.
Thanks for the tips everyone. Will try again next week!
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