Tip for the temp gauge. Turn the gauge to put the desired temp at the twelve o'clock position. That makes it easier to see your correct temp when the needle it pointing straight up. Chef Jerry
Awesome! Very informative, just learning how to cook on my green egg! One question, how much wood chunks should I use for the ribs? Just cover the bottom or should I stack it up? Thanks.
Pro tip: Cover your platesetter with foil, then you won't have a mess. Also consider setting a drip tray under the ribs. Unless of course you like the taste of ribs on everything you cook in your egg.
Do you let the ribs rest, after you take them off the egg for the final time ? If so, how long do you let them rest for? Are they just as warm, if packed up properly while resting?
Patrick Lynch Rubbed an then right on the grill. Salt draws out moisture. I want all the juice in the meat. I had a Sig P320 on me. Love it and I swap between it and a 1911.
Matt Traverso as you can see in the video, a large bge fits only one rack of ribs, but you can fit another in there if you cut it in half, or use a vertical rib rack.
Im sure those tasted good but they were extremely over cooked. Nothing wrong with that as is a preference thing, but you probably should invest in a decent a meat thermometer. Ribs are topically done at 185. Those were baby backs and they cook a lot quicker than spares. Yours looked done after your steam. I think you should have cut each phase by about 15 minutes.
Yep, Internal temperature reading is the best way to tell if they are done. Guessing the cooking time or by the way they look ...Not the best indicator.
@@jamesgraham6796 Only for y'all that cook on a pellet cooker and use Sweet baby Ray's. lol.... I'm not saying that a meat thermometer is not ever needed, but for ribs I can tell by the feel of the meat. Now if I'm cooking a boneless pork loin, that's a different story.
what did you have your heat on? Mine never dry out and I dont really pay too much attention to time. Are you using big green egg? Also I use a drip pan filled with beer/water sitting on the heat deflector.
![[UNCUT] บอสพอล แผลงฤทธิ์ บอสพระ-นักร้อง ก. โดนแฉยับ! I คนดังนั่งเคลียร์ I 21 ต.ค. 67](http://i.ytimg.com/vi/XKf6HeftoPI/mqdefault.jpg)
Tip for the temp gauge. Turn the gauge to put the desired temp at the twelve o'clock position. That makes it easier to see your correct temp when the needle it pointing straight up. Chef Jerry
Just used the Big Green Egg for the first time following this video. They came out unreal. Thank you. I'm hooked.
The Egg is a wonderful tool. I'm glad you like the recipe and that they came out well. keep eggin brother.
A drip pan of water and you can skip the beer for steam. That is the magic of the BGE. Just wrap them after 2hrs of smoke and continue...
Ya, but then what do you do with the beer? 😎
Awesome! Very informative, just learning how to cook on my green egg! One question, how much wood chunks should I use for the ribs? Just cover the bottom or should I stack it up? Thanks.
Sun Shine I would say 4-5 large chunks on the top should do it. You can also mix some in with the coal in layers. That’s good for long cooks.
Thanks for the video, just got my BGE and I’ll be cooking ribs on it today. Hopefully they’ll come out just like yours. 😊
Pro tip: Cover your platesetter with foil, then you won't have a mess. Also consider setting a drip tray under the ribs. Unless of course you like the taste of ribs on everything you cook in your egg.
Do you let the ribs rest, after you take them off the egg for the final time ? If so, how long do you let them rest for? Are they just as warm, if packed up properly while resting?
only for a few min. They are so tasty
Few questions..how long did you marinate with rub before putting on egg?
-- what was your ccw ...I'm an HK and Sig guy...
Patrick Lynch Rubbed an then right on the grill. Salt draws out moisture. I want all the juice in the meat. I had a Sig P320 on me. Love it and I swap between it and a 1911.
Nice video! Butter knife does work very good. Nice!
Simply Awesome.
The picture of the cooked ribs looks like a giant caterpillar 🤣🤣🤣
Want to do this Tomorrow. Do you use a plate setter and what is the temp during the cook? 250 Celsius? Isnt that too hot
Goriszoon I do use the Plate Setter and cook at 250 Fahrenheit.
Love this guy
Julien Lescure Thanks buddy.
Omg I want a bit!
Great ribs! I'm looking to get a BGE, what size is yours? If it is the large, do you wish you had gone with the xl?
Matt Traverso I have a large and yes I would buy an XL if I had it to do over again. I have added a mini max so I am now good.
Thank you! Keep up the great work.
Matt Traverso as you can see in the video, a large bge fits only one rack of ribs, but you can fit another in there if you cut it in half, or use a vertical rib rack.
@@Vincerama with a rack, I can easily fit 3 racks of baby backs in my Large BGE. I have done 4 but it is a tight squeeze.
You're cracking me up those look super good
I quite like the membrane left on
I've never removed it and have never had a problem with eating my BBribs. Always tender and easy to eat.
Ribs look good. What Cal?
arvadawelder 9
Love this! Are you on twitter?
Awesome !
Looks awesome!
So did u flip at any point?
bert richardson no flip just low and slow.
Great looking ribs my friend.
Im sure those tasted good but they were extremely over cooked. Nothing wrong with that as is a preference thing, but you probably should invest in a decent a meat thermometer. Ribs are topically done at 185. Those were baby backs and they cook a lot quicker than spares. Yours looked done after your steam. I think you should have cut each phase by about 15 minutes.
Ribs are done at 200-207 depending on preference.
Yep, Internal temperature reading is the best way to tell if they are done. Guessing the cooking time or by the way they look ...Not the best indicator.
@@jamesgraham6796 Only for y'all that cook on a pellet cooker and use Sweet baby Ray's. lol.... I'm not saying that a meat thermometer is not ever needed, but for ribs I can tell by the feel of the meat. Now if I'm cooking a boneless pork loin, that's a different story.
Like your kid Boomy, your method and simple prep. IMHO simple prep is best for ribs on the BGE. But that wasn't good smoke budroe.
What is this computer game?
Владимир Ткач Call of Duty WW2
Backyard thieves don't realize what they are walking passed
Shush
Chained mine down with a bike lock but It is an extra large and I doubt anyone will walk off with it!
Doing this NOW! 🤙
How did they turn out for you?
@@boomstickbbq47 I need a redo 😂 I couldn't control my heat and went and bought a conveggtor to help the situation. I will update after new batch.
cmatthew keep at it
Do not rub the rub pat it
I did the 3 2 1 method the first time. Very tender but dried out I guess I will try the 221
ffbarnette this was a 2-2-1
what did you have your heat on? Mine never dry out and I dont really pay too much attention to time. Are you using big green egg? Also I use a drip pan filled with beer/water sitting on the heat deflector.
one other idea...I always get my ribs at Costco. I have gotten a batch at ShopRite and they dried out.
Mike Marchlik it's been so long I can't remember I did some the other day at 250 and they were good. Yes I am cooking on the bge
Spare ribs, use 321. Baby back ribs, 221.
lmaoooooo
you have a Baltimore accent
Grew up in Maryland
Treadmill? Seriously! Stop!
😝🤣🤣🤣🤣
Lose the dog while taping
Manny Villegas she’s my grilling buddy.
@@boomstickbbq47 My grilling Buddy has a High pitched bark also, possibly High E !
Idiot- 983 they love to bark lol.
Stop the pushes in coffee.