Home Forums Hunting & Shooting Food, Cooking, and Game Preparation BGE smoked ribs ?'s

Just bought a large BGE. Both a retirement purchase and a new home purchase. Want to do ribs Sun. for my brother and my sister. I've grilled on a Weber (and various other) grills for 40+ years. Only experience with the BGE is 3 days of chicken wings (which were fantastic). I think I want to do a dry rub of 50% Tatonka dust and 50% buffalo wild wing dust. Will attempt 3-2-1 method, with Bone Sucking sauce in last hour. Will try to keep temp around 250F; hopefully for 5-6 hours. Any suggestions or comments. Thanks.

Sounds like you have a great plan! Although, I have went to not foiling my ribs when I do them. Just prefer the bite I get from doing them this way. I do mine in on their sides in a v-rack for about 3hrs or so and then finish them laying flat on the grid for about another hour with my heat bumped up just a tad the last hour. Always more than one way to skin a cat and you have to just try them several ways and go with what works best for you. BGE is capable of turning out some great ribs! Enjoy!

Oh, and I usually prefer Pecan for any added smoke flavor! I use Rockwood lump most of the time also.

There are several folks here who do ribs on the BGE regularly. They'll be along to toss in some more advice.

Sounds like a good plan to me. At some point you might want to consider a BBQ Guru pit controller to make your life easier, but other than that your times look good to me.

Mike

Nice of you to do that for your siblings. I often do the same and they really appreciate it.

JMO but 2 hours of foil is far too long. I've cut back on the foil as well but if I use the x-x-x method I go 2/3-1-and finish until ready. I've found that foiling for too long makes them mushy. Also, there's a lot of sugar in BSS so I would likely cut that back to the last 30 minutes. I apply honey and butter towards the last hour or so. Or even when foiled.

I used to run plate setters but now just let the drip pan do the same job. The Guru is a good suggestion from Mike.

Are you doing spares or baby-backs?

Have these spares rubbed and on the BGE right now...no foiling for me usually 5 hours and they are done perfectly

Based on my experience, 3--2-1 is a bit longer than necessary if you're doing baby backs. If you want a little bite, I'd suggest 2-1-1 or 3-1-just enough to add a little color or firm up your sauce. Maybe 30 minutes or so. If you like them fall off the bone, I've found 2-2-1 is just about perfect.