- Jun 22, 2015
- 4
- 10
So my wife surprised me with a big green egg for an early fathers day present last week, and have never smoked anything in my life was excited to see what this equipment had to offer.....
This weekend I tried smoking a Brisket on Saturday and Ribs on Sunday. The Brisket came out pretty good, but I will ask about that another time.
The ribs I was a little disappointed with, but I think it is my fault - can you help? Here is what happened.
I prepped the ribs using a rub found on the internet and removing the membrane as most recipes indicate.
I got my large size BGE to 210 degrees - a little cooler than the 240 to 260 that is recommended - and smoked by ribs for 2 hours over BGE lump charcoal using indirect heating and a small smoke box with cherry chips.
I then wrapped up the six half baby back rib slabs with foil and put them back on for 1.5 hours at about 210 to 230.
I finished them off for 1 hour unwrapped with BBQ sauce on them.
- The ribs did not come out tender enough. Some of the pieces were pretty good, but others were a little tough and crunchy. So the reason I didn't get my smoker to 260 as the recipe said, is because I was using a mean thermometer on the ribs and noticed they were cooking at 160 after about 1.5 hours on the first smoking step. When they were wrapped up in foil they got all they way to 200 at one point before I lowered the temp. I read that ribs are done when they are about 185 or so.
So what did I do wrong? Should the ribs cook at that high of an internal temperature?
Thanks for the help.
This weekend I tried smoking a Brisket on Saturday and Ribs on Sunday. The Brisket came out pretty good, but I will ask about that another time.
The ribs I was a little disappointed with, but I think it is my fault - can you help? Here is what happened.
I prepped the ribs using a rub found on the internet and removing the membrane as most recipes indicate.
I got my large size BGE to 210 degrees - a little cooler than the 240 to 260 that is recommended - and smoked by ribs for 2 hours over BGE lump charcoal using indirect heating and a small smoke box with cherry chips.
I then wrapped up the six half baby back rib slabs with foil and put them back on for 1.5 hours at about 210 to 230.
I finished them off for 1 hour unwrapped with BBQ sauce on them.
- The ribs did not come out tender enough. Some of the pieces were pretty good, but others were a little tough and crunchy. So the reason I didn't get my smoker to 260 as the recipe said, is because I was using a mean thermometer on the ribs and noticed they were cooking at 160 after about 1.5 hours on the first smoking step. When they were wrapped up in foil they got all they way to 200 at one point before I lowered the temp. I read that ribs are done when they are about 185 or so.
So what did I do wrong? Should the ribs cook at that high of an internal temperature?
Thanks for the help.
