Tim M's BBQ cooking area

Visit again - we cook often

Ribs using ceramic firebricks

Before we cook - I will rub the ribs down with JJ's rub and wrap in plastic wrap over night in fridge (a lite mustard coat and then the rub is also highly approved).

Set up the grill with 100% lump charcoal only. I start the grill every time with the same amount of lump - add enough to get a flat layer 2" -3" above the holes in the firebox. See my New Users Help for details starting your fire.

 

Going to cook at 325-350 deg for 3 hours indirect over firebricks and a drip pan.

Firebricks are ceramic bricks used in precast wood stoves and fireplaces. Check these type stores to find them - not your local hdw chain. Also call brick yards - but never use a clay brick!

Here is the setup I am using. 5 firebricks and a drip pan

On top of the main cooking grid (one closest to the coals at the bottom) you set your firebricks as shown, two or three on their sides to support the top cooking grid, the other 2 firebricks are placed flat on the lower cooking grid. A drip pan (blue rectangle) can be used. Food goes on top of the cooking grid (one with handles is handy).

Why firebricks? Less charring, higher temps, better temp control (less temp swings), gives you a place for a drip pan.

Place fire bricks on the main grid. Char-Woody suggested this pattern - the extra brick is for extra support. I only have 5 bricks.

 

This is the standard pattern for firebricks for pizza, or making bread too. Just place the pizza stone on top of the upright bricks. >>>>>>>>>>>>>>>>>>>>>>>>>

The cooking grill is placed on top. A drip pan can be added between the bricks and the new cooking grill. I will add one - if only to keep my bricks a little cleaner longer.

*Note the safe manor in which the BGE has both supports locked.

 

 

Here is our subject for tonight.

Baby Back Spare ribs.

I will cut these in half so they fit the grill better.

 

 

 

 

 

Here we go- ribs on. 3 chunks hickory and a handfull of apple (that smells good).

 

 

 

flip them every 45 min

Sorry about the haze in some pictures - its smoke.

Only in for 45 min and looking good. One side was cooked more than the other - maybe a trait of firebricks.

This is the side that was facing the bricks - maybe the bricks aren't hot yet? No - I am not going to touch them to see.

You can see my drip pan (with beer in it) below the ribs.

I goofed - here you can see the membrane on the back of the bibs. Pull it off before you cook. I pulled it off before I served them - but do it before you cook them.

flip ribs again

1 hr & 45 min of cooking done. The firebricks certainly reduce the charring. Those bricks are hot now and the most cooking seems to be on the brick side now.

Preheating them in the egg might speed up cooking.

 

 

The foil wrapped sweet potatoes were sooooo good last time, I am doing them again. My 16 year old asked for them - I know a miracle when I see one - I wash them, add a pad of butter, wrap tight in tin foil. Cook 2-3 hrs. Cut open and add butter, cinnamon and sugar.

 

flip ribs

 

That 45 min went fast -- I was reading the notes in the BGE forum. Thanks to all those tuning in!!

 

flip ribs

Here is where I will add a sauce on the outside for the last 30 min of cooking.

tip: You can kick up the temp to 350-375 now or earlier if you need to hurry dinner along.

Its been cooking now for 3:15 min

I had my buddy following me all around tonight. She is the happiest since I got my BGE . We have ribs 2-3 times a month now - I never cooked ribs at home for aleast 12 years. I gave up back then - thats before I found this cooker!!

 

 

6:30pm ready to eat!

They will have been in the egg 3:45 min cooking at 325 deg.

Now - is that worth it or what?

The sweet potatoes were again - wonderful. I put a pad of butter on the outside and wraped the potato and butter in tin foil - don't cut the potato. Cook 2+ hrs. Cut open and serve with brown sugar, cinnamon, butter.

Ohhhh, they were wonderful. These were the best yet. Yes, the firebricks are good for reducing the amount of char to the ribs. These were really extra juicy - the firebricks probably helped that too.

Yes, the firebrick method is worth keeping on long low and slow cooking. Or use a ceramic plate setter in place of the firebricks.

 

Here is what the Big Green egg replaced. This is the BBQ pit that my neighbor and I put up one day a few years ago so we could try to cook BBQ ribs and chicken at home. It was OK, but is 100' from the house - not all that convenient and worthless in the winter.The Egg is more convenient - but this one does do 9 racks of ribs at one time. Yes, I did that last summer here. Took 25 lbs of charcoal.

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