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Tim M's BBQ cooking area

Visit again - we cook often

5-17-99

For a better "Fall`n off the bone" recipe see -- here

Wet Baby Back Ribs on the BGE direct method w/rib rack

Here are three racks of baby back ribs on the BGE direct over the coals - no drip pan. They are in a rib rack only because 3 racks don't fit all that well when flat on the grid. 210-220 deg dome temp for 3.5 - 4 hrs. I added a sauce after 3 hours. They turned out great. These went 4 hrs and were perfect. Flip and rotate every 45 min to avoid burning the ends and sides and add more sauce each time (after you start adding it).

Rev. Jim, from the BGE forum, suggested wrapping the ribs in foil with a vinegar sauce after 2 hours of direct cooking on the egg. Then back on the egg for 2 more hours. Here is 1/2 rack of baby backs with suace being wrapped up and going back on the grid for 2 more hrs at 210-220 dome temp. Rev Jim says they will be "fall'n off the bone".

He was correct, but they were not good - very wet and mushy.

The 1/2 rack that was wrapped is in the left top corner - the other 2.5 racks were cooked direct over the coals for 4 hours. The wrapped ribs were literally fall'n apart alright. If you want tender ribs that are fall'n off the bone - this method works! They are a little to fall'n apart for me though. One bite and it all comes off the bone - if thats what you want - try this method. The other ribs are more my style and I prefer them that way. Maybe 1 hr in foil would work better and more cooking after being in the foil to dry them up a little would help.

The black on the ribs is the sugar in the sauce that burnt - I do it on purpose. If you don't add any sugared sauce - you won't get a burn if you flip them every 45 min. My guests like the sauce burnt on lightly. Each to his own tatse.

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	Tim M's BBQ cooking area Visit again - we cook often

5-17-99
For a better "Fall`n off the bone" recipe see -- here	Wet Baby Back Ribs on the BGE direct method w/rib rack
Here are three racks of baby back ribs on the BGE direct over the coals - no drip pan. They are in a rib rack only because 3 racks don't fit all that well when flat on the grid. 210-220 deg dome temp for 3.5 - 4 hrs. I added a sauce after 3 hours. They turned out great. These went 4 hrs and were perfect. Flip and rotate every 45 min to avoid burning the ends and sides and add more sauce each time (after you start adding it).
Rev. Jim, from the BGE forum, suggested wrapping the ribs in foil with a vinegar sauce after 2 hours of direct cooking on the egg. Then back on the egg for 2 more hours. Here is 1/2 rack of baby backs with suace being wrapped up and going back on the grid for 2 more hrs at 210-220 dome temp. Rev Jim says they will be "fall'n off the bone". He was correct, but they were not good - very wet and mushy.
The 1/2 rack that was wrapped is in the left top corner - the other 2.5 racks were cooked direct over the coals for 4 hours. The wrapped ribs were literally fall'n apart alright. If you want tender ribs that are fall'n off the bone - this method works! They are a little to fall'n apart for me though. One bite and it all comes off the bone - if thats what you want - try this method. The other ribs are more my style and I prefer them that way. Maybe 1 hr in foil would work better and more cooking after being in the foil to dry them up a little would help.
	The black on the ribs is the sugar in the sauce that burnt - I do it on purpose. If you don't add any sugared sauce - you won't get a burn if you flip them every 45 min. My guests like the sauce burnt on lightly. Each to his own tatse.
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