Baby Back Ribs

Ribs

ribs with yellow mustard and Dizzy Dust

After 3 hours

After 5 hours

230 grate temp

3-1-1 method

apple juice spritz

Ribs

3 pound baby back ribs
yellow mustard and Dizzy Dust rub
6 hours @225
1 hour @ 275

3 Pound Baby Back Ribs

Two nice big slabs of baby backs.

Rinse the blood and pat dry.


Cheap yellow mustard and Dizzy Pig Swamp Venom rub.

6 hours and 45 minutes later.


A couple of different things about this cook.

Raised grid (standard)
225 grate temp (trying to find the sweet spot)
No water in the drip pan
6 hours at 225
45 minutes at 260
Sweet Baby Ray's sauce applied last 15 minutes

3 hours flip
1 hour flip
2:45 hours

50/50 apple juice and apple cider vinegar spray every 30 minutes after the first 3 hours

There was no char on the sauce higher temp or more time needed.

The thickness of the ribs added to the cooking time. Normally 5 to 6 hours on baby back ribs.

Big Green Egg: Baby Back Ribs

A slab of baby back ribs. Yellow mustard and Dizzy Pig's Swamp Venom Rub.

After 3 hours at 275 degree grate temp.
After 4 hours. Sprayed with a combo of apple cider vinegar and apple juice every 30 minutes after the first 2 hours.

Plated and ready to eat after 4 hours and 15 minutes.


Notes: Next time grate temp at 230 degrees.

Big Green Egg and Baby Back Ribs

Baby back ribs: Yellow mustard and rub.


3 hours later
5.5 hours later

Big Green Egg: Ribs and Boston Butt

Here are the last two BGE cooks.

Two slabs of ribs. 5 hours. 3-1-1 method at 260.


The ribs just before I took them off the BGE.


Friday/Saturday cook. A Boston Butt. 17 hours at 250 degrees. Internal temp hit 208.

Below is the Polder Thermometer

I had a 9.3 pound butt. I got a good fire going, rubbed the butt, and tossed it on the Egg. The entire cook was dome closed. No peeking. "It you are looking, you ain't cooking."


Cook fat side up. Nice crispy bark and falling apart tender.

Big Green Egg and Pork Spareribs

5 hours; 3/1/1 method at 290 degrees; internal was 180 degrees