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Topic Review (Newest First)
12-08-2014 09:42 AM
Billphish I like to spray them with apple juice every half hour or so.
12-02-2014 01:52 PM
Outwest
Quote:
Originally Posted by Outwest View Post
I use the 3-2-1 method at 225 and they come out perfect.
Same Here!
09-26-2014 04:59 PM
CaptJack I just cook them for around 3 hours at 275°
then I sauce them for another 20~30'mins
and I always do the toothpick test for tenderness







09-26-2014 10:34 AM
frankt667
Smoked a rack last week on the egg...

I was in a rush and had the craving for ribs.

I rinsed them off and paper towel them dry. Take care of the fatty **** on back side and trim up any big fat chunks.

Olive oil, preferred rub and then wrap in foil, TIGHT. Put in oven at 400 for an hour.

Take em out and throw on the egg at 275-300 degrees and cook for another 90 or so mins.

Baste a few times with stubbs pork basting sauce. I like to flip em at the end and get some char on the meat side.

Let them rest for as long as I can stand it and finish them off with Dreamland.
09-16-2014 10:28 PM
Bevo34
Quote:
Originally Posted by Outwest View Post
I use the 3-2-1 method at 225 and they come out perfect.

This is what I do as we'll!
07-03-2014 05:40 PM
Outwest I use the 3-2-1 method at 225 and they come out perfect.
06-21-2014 02:18 PM
stdreb27 I just use a rub, salt pepper, paprika, garlic powder. Then put some oil on the ribs. Rub it in, and smoke 275 ish.

Big green egg, offset smoker, it makes no difference. Just got to have your fire right, don't want to sour your meat.
06-21-2014 02:13 PM
mas360
Quote:
Originally Posted by Gottagofishin View Post
I've had good luck with baby backs for 2 hours at 325. Then wrap them in foil and let them rest in an ice chest for 30 minutes.

The pull and bite are almost perfect and they are a lot more moist than going lower and slower.
I'll try this route next time. The 225 degrees route produces ribs a tad too dry.
06-21-2014 01:48 PM
CoastalOutfitters foil pan w an inch or 2 of water and the rib rack

stand them in the rack ....cook at 225 till meat ends starting to draw back well , mop em and wrap, another 30-45 in foil and they are done, or a least open and test and let cook open to finish

don't forget to add some regular wood chips or they won't taste like much

agree w the others , my BGE cooks hotter than it reads.....
06-19-2014 09:48 PM
Gottagofishin
Quote:
Originally Posted by scd View Post
Well I could have done better yet here's what i did. Got the Edd with a bit of wood going at 200-225, removed the filament on the ribs seasoned them with my favorite rub and placed them on my rack for 2 hours, wrapped them in foil and went for about an hour and one half meat temp was getting to just about 200 so I un-wrapped them and let them go. Well meat temp dropped and I let them go for a about 1.5 hours unwrapped. My guest said they were good but I think I should have gone a little longer wrapped.

Thanks again for all the advice
it's trial and error. I tend to cook ribs at a slightly higher temp. 250 to 275. Once I wrap them I don't unwrap them. Try the higher temp, 2.5 hours unwrapped, 1.5 hours wrapped.
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