I’m coming from a Traeger user. First time for ribs on the BGE. I see 225degree four hours on indirect heat. Any other recommendations?
by Ok_Account_4329
7 Comments
Wide_Employment_2767
Avoid buying preseasoned ribs
Wide_Employment_2767
I like 250 unwrapped 4-5 hrs with cherry wood chunks. Homemade rub or one that doesn’t have a bunch of sugar in it as the first ingredient. I like 17th street Magic dust recipe. 1/2 cup paprika 1/4 cup kosher salt, finely ground 1/4 cup sugar 2 tablespoons mustard powder 1/4 cup chili powder 1/4 cup ground cumin 2 tablespoons ground black pepper 1/4 cup granulated garlic 2 tablespoons cayenne
Wide_Employment_2767
St. Louis style spare ribs preferred over baby back and indirect
Mediocre_Panic_9952
Find the “grilling with dad” website, find his recipe for ribs on the BGE. I’d basically advise the same exact thing and he explains much better than I would.
lcdawg11
I make baby back ribs once a week and I would consider myself a pro. I don’t use conveggtor or anything. It takes me 3 hours at about 280. I have been doing this for 15 years so I just understand the cook much better.
It’s sort of indirect heat and also direct heat, you’re almost baking the ribs. If you do it right and get it close to the heat to get some texture later in the cook they’ll be perfect
Michael_Scotts_balls
These still have membrane too they not bad but could be better
Bachness_monster
Get ur egg going 250-275 INDIRECT and don’t open the lid for 3.5-4.5 hrs. No matter how tempting. If you want to add sauce, do so after 3.5 hrs unbothered, and crank it up to 350. Add sauce 2-3 times every 8-10 mins and you’ll be golden (the sauce cools the meat temp considerably)
7 Comments
Avoid buying preseasoned ribs
I like 250 unwrapped 4-5 hrs with cherry wood chunks. Homemade rub or one that doesn’t have a bunch of sugar in it as the first ingredient. I like 17th street Magic dust recipe.
1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne
St. Louis style spare ribs preferred over baby back and indirect
Find the “grilling with dad” website, find his recipe for ribs on the BGE. I’d basically advise the same exact thing and he explains much better than I would.
I make baby back ribs once a week and I would consider myself a pro. I don’t use conveggtor or anything. It takes me 3 hours at about 280. I have been doing this for 15 years so I just understand the cook much better.
It’s sort of indirect heat and also direct heat, you’re almost baking the ribs. If you do it right and get it close to the heat to get some texture later in the cook they’ll be perfect
These still have membrane too they not bad but could be better
Get ur egg going 250-275 INDIRECT and don’t open the lid for 3.5-4.5 hrs. No matter how tempting. If you want to add sauce, do so after 3.5 hrs unbothered, and crank it up to 350. Add sauce 2-3 times every 8-10 mins and you’ll be golden (the sauce cools the meat temp considerably)