Help! Big Green Egg Problem!

I'm pretty good at most everything on the BGE except pork ribs. I just can't seem to get the combo of juiciness and tenderness.

I cook for ~2 hours at ~220 degrees. Baste with vinegar and cayenne pepper. Rib side down til close to the end.

Flavor is great but if I cook longer to get bone release they dry out. Even in the egg.

The few parts that have thicker meat, like an inch thick, are perfect but the thin racks aren't right.

Any suggestions appreciated!

 

Huh huh, you said bone release

 

Repost
http://www.ferrarichat.com/forum/showthread.php?t=313626

 

Are you marinating before rubbing?

 

Of COURSE!! He's a UROLOGIST for God's sake....



Jedi

 

olive oil

 

ROFLMAO

 

No.

What to do?

Olive oil would be good, but these things are pretty fatty to start with.

 

I start out on the grill, then wrap in foil and finish. Juicy everytime.

 

As in grill for short time high heat and then wrap in foil then long time low heat?

 

Pretty much. I cut the ribs into half slabs and remove the membrane. My rub is Dizzy Pig Dizzy Dust, I like to put this on an hour or so before I start. I smoke direct, bone side down for about an hour around 250. Usually a combo of hickory chunks and apple chips. Then put the ribs in the foil and sauce them and cook another hour, still bone side down. I try and "tent" the foil so there is some airspace in the foil over the ribs. I usually try and reduce the temp to 220 ish at this point. I don't know about you but it is difficult to get my Egg lower than this temp. Works every time for fall off the bone melt in your mouth babybacks.

 

Thanks, I'll try this.

I wish I had invented something called: "Dizzy Pig Dizzy Dust".

 

EDIT; just figured out what BGE is, but anyway; Here is what works very well for me; apply a dry rub of choice and wrap tightly in aluminum foil.
Bake in HOT oven for 20 minutes then reduce heat to 325* for another three hrs.
Unwrap and sauce if desired for last 30 mins.
Meat falls off the bone.

 

I've had success with putting a small tray filled with apple juice in with the ribs to give moisture and flavor. Huge fan of apple wood for smoke for pork and fowl.

I've been doing the dry rub routine lately. I use a Weber. And now for the flamefest...GAS! LOL!

 

I'm not sure if you're using the plate setter on your egg. Invert the plate setter and as the previous poster said, place a pan of liquid under the grate and cook the ribs indirectly. Hope this helps.

 

Just send your BGE to me for quality checks. You'll get it back, I promise.

 

what's "hot" 500?

 

To me, 375+ is hot in an oven.

 

Thanks for all the advice fellas, I'll make this my #1 culinary project for this winter/spring!

 

Yeah, the moisture is the key. I put a tray with apple juice underneath and/or drop an orange on the coals, while spraying every 1/2 hour with a mixture 1/2 ACV, 1/2 apple juice....

This will get you back those other 2 hours you need.....

 

I was always against foiling ribs, especially cooked over wood or charcoal because you would lose flavor. I tried it and will continue to do it.

Try and smoke for about 2 hours to get the smokey flavor, then wrap in foil with a bit of apple juice added in the foil for an additional hour or so, then unwrap and if they look a little soggy you can turn up the heat and grill em on each side for a 10-15 minutes or so.

 

Fixed

 

I thought the same thing until I tried it. It really does work and make a difference!

 

Regarding rubs, I've tried many and Dizzy Pig brand really is best!

 

You will think that until you try The Powerpig Brand!