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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-23-2012, 05:48 PM   #1
bbqlearner
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Default Third time cooking ribs (pron included)

Here's my third time cooking ribs on the BGE and first time breaking in my newly delivered stoker system after waiting like forever for it. Thought I'll share with fellow brethrens The ribs are falling off the bone which caught me by surprise so you can see the break there.

Happy family eating for a whole weekend

One final note: Maybe the knife shouldn't be there in one of those pictures but oh well.........
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Old 07-23-2012, 05:56 PM   #2
bluetang
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Nailed it!
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Old 07-23-2012, 06:06 PM   #3
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Wow those look real good!
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Old 07-23-2012, 07:37 PM   #4
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Man, those look great
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Old 07-23-2012, 07:43 PM   #5
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Look good!

Smoke ring shot?
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Old 07-23-2012, 07:51 PM   #6
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Looks great from here!
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Old 07-23-2012, 08:10 PM   #7
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Nice! I'll take a rack.
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Old 07-23-2012, 08:27 PM   #8
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Looks good!
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Old 07-23-2012, 09:29 PM   #9
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Is that a meat probe in the ribs? Nice looking rib color.
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Old 07-23-2012, 10:08 PM   #10
12guns
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I can't help but saying...I LOVE it when they fall apart like that! Just had a friend up in AK call me from a BBQ competition and he said all the ribs were "textbook" leaving a nice bite mark. He then followed that up with he misses my fall-apart ribs! Yours look great, keep it up!
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Old 07-23-2012, 10:40 PM   #11
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Smoker, sorry didnt take any smoke ring shots. It looks pretty good from what I can tell in the few minutes that I had before my kids swarm all over it.
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Old 07-23-2012, 10:43 PM   #12
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Jeff, yes that's a meat probe in the ribs. I waited until the internal temp got to around 195 before i did the bend test. Thats when it started falling apart
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Old 07-23-2012, 10:46 PM   #13
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Looks great!

What time and temp did you run?
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Old 07-23-2012, 11:38 PM   #14
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Matt, i keep temps around 250 for approx. 4-5 hours. Started around 7-8am to 12pm. Pulled it off the smoker, wrap it up in foil and let it rest for approx. 30 min. Maybe should have let it rest longer but everyone's already hungry so I opened it after 30 min.
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