View Single Post
Old 08-14-2013, 11:44 PM   #11
Quintessential Chatty Farker

martyleach's Avatar
Join Date: 12-18-10
Location: Pleasanton, Ca

I cook my ribs for 4 hours unfoiled on my egg at 275. At 225-250 it would be longer. I would consider foiling the ribs when the bark looks solid. Tightly seal in foil after a sprinkling of brown sugar and a drizzle of peach nectar. They are done when a toothpick easily penetrates the meat between the bones. Then, let them rest uncovered for 15 minutes or so, then slice. That's what I do!!
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby, 26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smokey Joe, UDS, Wood fired pizza oven, UUNI

Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
martyleach is offline   Reply With Quote