Tim M's BBQ cooking area |
Click an image for a larger picture
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3 full racks of Baby Back Ribs |
3 racks of Baby Back ribs
Here is my setup:
main grid with 3 fire bricks, pizza drip pan, rib rack. I use this
extra Webber grid with the handles to easily lift the rig in and out
of Mr Egg.
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The plan is to cook
2.5 hrs at 225 deg (flip
45 min) |
This is a picture of the firebrick layout
3 racks cut in half and placed on the rib rack. I need to find a bigger one don't I? I flip them, top to bottom, every 45 min and every 30 when adding sauce. JJ's rub and mustard coat.
The finished ribs pictured here. I added sauce for the last 2 hours this time - since the temp never got above 250 you can see it didn't burn at all. Indirect makes a much juicier rib!! 5 hrs would have been even better, the meat was really tender but didn't always pull from the bone clean. No complaints though!!!!!!
RESULTS:
Holding the 225 temp was tricky with all that mass of ceramic and ribs in there. Great results though. 5-5.5 hr would be better yet and no chance of drying out the ribs.
Here is an earlier cook:
3 racks of Baby Back Ribs - direct
3 racks of ribs done the Direct method (no drip pan and nothing between the ribs and the fire).
220 for 4 hrs - flip every 45 min
Marinated in a vinegar base sauce and JJ's rub was added. Hickory
and apple woods.
Temps below 220 are hard to
control with meat direct over the fire. Too many drips and it can put
out a small 200 deg dome fire. Stay at 220 or above.
