Whats your best piece of advice for cooking ribs?

[Lake Dogs]

Originally Posted by Redleg71

I have a rib rack but the side ways thing never seems to work well. Need a way to lay them flat and get at least six racks on the egg.

If you use a rib rack, leave a slot open between the ribs. Otherwise the heat and smoke will not circulate around properly and the rib will not cook in the center. The outside and edges will get done way, way, way before the center.

[DriverWild]

I have the XL and 4 trimmed spares will fit flat so upgrading to the XL won't do the trick for you if you need 6.

[chunkylatinlover]

I don't really smoke based on time. I follow a loose 3-2-1 method. I wrap after I achieve the color I'm looking for, unwrap after the bones start poking through, and pull them off after the sauce has glazed and caramelized. This could take anywhere from 4 - 6 hours on my spares. The most important piece of advice to cook anything thing is "cook it till its done"

[sliding_billy]

...answering the original question (one piece of advice). No sauce!

[pjtexas1]

Originally Posted by sliding_billy

...answering the original question (one piece of advice). No sauce!

And I thought I was the only one who could follow instructions.

[Bludawg]

rinse the rack under cold water pat it dry apply seasoning drop on pit membrane down cook until they pass the bend test I like to cook mine 275-325 BB 3-3.5 hrs St. Louie 3.5-4 hrs Full spares & KC cut 4-4.5 hrs YMMV

[Bludawg]

Originally Posted by Redleg71

Wow. Great Advice so far. I have had to roll mine up when cooking because my big green egg can only hold a few. Any tips from Egg owners?

Plant Flowers in that thing and get some steel Get another grate a few carriage bolts and flat washers & Bob's ur uncle with a Double decker

[Drake]

When I cook ribs on the egg, I keep the temp around 225-250. They usually take around 3-3.5 hrs. I dont foil. I have used a rib rack with good results but usually dont cook that many ribs to need the rack. I can fit 2 racks of trimmed spares flat.

[dadsr4]

Remove the membrane.

[16Adams]

I remove the membrane, maybe I just feel more in touch when ripping flesh. I sprinkle membrane side with Kosher Salt. On meat side I prefer Janaks Brisket and Rib Rub, John Henry Pecan or Coopers. But I change that up as well.

Insert hooks, hang and close lid. 3:45-4 hours BB and 4:15-4:45 spares. No brown sugar, no margarine or that stuff. If sauce is used when serving it's Stubbs or Shack or a mix.

I don't have a clue the temp. I have a TelTru but have been to lazy to install.

[Redleg71]

Originally Posted by Bludawg

Plant Flowers in that thing r

Heresy!!!!!

[Redleg71]

Found this product for folks trying to multiple racks on an egg without the V-rack

http://www.ceramicgrillstore.com/lar...ing-grids.html

[El Ropo]

Time and temp isn't as important as knowing your cooker, and understanding what ribs look and feel like when they are done. Bend test, bone tug test, toothpick test, how far the bones have protruded from the meat, are all great indicators of when ribs are done.

One thing I can say about ribs is there is a very large variance in size. Some have barely any meat, and others have a lot of meat on top of the bones. I always take that into consideration when cooking ribs. If I were to strictly go by time and temp, I'd fail 90% of the time. This is a big reason I cringe when I see people tossing around 3-2-1 as a perfect rib cooking method. I was just looking at whole racks of ribs yesterday. 2 different stores, one had 'em in the 4 lb range for untrimmed spares. The other store had 'em in the 6.5 lb range. It's pretty obvious which ones are gonna require more or less time in the cooker.

The same thing goes for loin backs. Weight varies a lot! I cooked some loin backs last week that had half a freaking pig on top of the bones. They were over 4.5 lbs for loin backs!

[16Adams]

I got this recipe off of the Fox News Website about 2 years ago. It is the
recipe of a lady who won the World Champion Rib cook-off somewhere. She
owns a BBQ joint somewhere in Miss. It has been killer for me on the Big
Green Egg.

I set my BGE up with the diffuser plate and put the rib rack in a disposable
alum roasting pan with about 1" of water in
the pan
Important!---I use about 4 apple wood chucks in the lump charcoal in the BGE
for smoke (Apple is king with pork)

I use babyback ribs.
First remove the membrane.
Coat both sides with your favorite rub (do not over do!) and rub it in. I
have been leaning to the salt & pepper rub over
the sugar ones.
Then spread a thin coat of yellow mustard to both sides
Put the ribs in the smoker at 230 deg for two hours uncovered

After two hours take the ribs off the smoker and wrap each rack in HD alum
foil. Before sealing the ribs up in the foil,
pour in each rack 1/4 cup of apple juice. Seal the foil tight but
careful not to tear the foil. Put them back in the
smoker for another two hours at 240 deg.
After the two hours wrapped, remove the ribs from the foil and coat with
heated honey on both sides.
Put back on the smoker for 10-15 minutes uncovered on top of the foil at 240
deg
Bring in, slice, and serv.


Hope This Helps. I may try it in my Primo XL-eventually

[Demosthenes9]

Originally Posted by Lake Dogs

If you use a rib rack, leave a slot open between the ribs. Otherwise the heat and smoke will not circulate around properly and the rib will not cook in the center. The outside and edges will get done way, way, way before the center.

Also, depending on the characteristics of your smoker, you might want to flip the ribs in the rack, and/or rotate their placement.

I have a vertical smoker and flipping helps quite a bit.