Sweet looking ribs! Baby backs are great and really only need a couple of hours - St. Louis ribs on the other hand may take 5 hours. Hey nice Turkey in the other video too.
It didnt look like the coating of brown sugar had enough time to turn fully into a liquid. That might be the reason it was so dark on top. there was no smoke ring so those ribs needed a few more hours to become great. Im sure they were tasty but theres always next time.
Couple of things: ribs at 225 (which means 240-250 dome) should take 5 hours minimum, not 'a couple.' Next, I didn't see a smoke ring and they are a bit too dark as someone said below--perhaps too much smoke or sugar (or both). Finally, it looks like you pressed the rub into the ribs instead of coating with mustard, then sprinkling on top without pressing it in (could be mistaken here).
thanks for the video.I am new to smokeing meat I am looking for a smoker.Do it really matter what smoker you get?the one I am looking at this is Bradley Original Black Smoker and they have a Bradley Digital 4-Rack Smoker do it mattters
Any ideas what I may be doing wrong with my egg? I can't get the temperature to stay here I want it, it kept creeping up towards and sometimes over 300 last night when I was trying to smoke a pork butt
@mrmojorisin60 It takes 20 minutes or so for the grill to settle down to temp adjustments. For 225 on my BGE, I have the bottom vent open about 3.4" and the top closed with just the small round holes opened.
Sweet looking ribs! Baby backs are great and really only need a couple of hours - St. Louis ribs on the other hand may take 5 hours. Hey nice Turkey in the other video too.
Cheers!
ronocnayr 3 months ago
It didnt look like the coating of brown sugar had enough time to turn fully into a liquid. That might be the reason it was so dark on top. there was no smoke ring so those ribs needed a few more hours to become great. Im sure they were tasty but theres always next time.
wdiz100 4 months ago
Couple of things: ribs at 225 (which means 240-250 dome) should take 5 hours minimum, not 'a couple.' Next, I didn't see a smoke ring and they are a bit too dark as someone said below--perhaps too much smoke or sugar (or both). Finally, it looks like you pressed the rub into the ribs instead of coating with mustard, then sprinkling on top without pressing it in (could be mistaken here).
tampa444444 6 months ago
how freaking long do you cook it??? 3 hours at 225?
abfitch02071978 9 months ago
thanks for the video.I am new to smokeing meat I am looking for a smoker.Do it really matter what smoker you get?the one I am looking at this is Bradley Original Black Smoker and they have a Bradley Digital 4-Rack Smoker do it mattters
raven98031 1 year ago
This wroks well. Superb. Follow to the letter. If you don't like smoky food, you should sell your BGE.
jaysonwsmith 1 year ago
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criseldaprangehkg 1 year ago
They're a little dark; too much smoke. Nice job otherwise though.
towlebucket 1 year ago
Any ideas what I may be doing wrong with my egg? I can't get the temperature to stay here I want it, it kept creeping up towards and sometimes over 300 last night when I was trying to smoke a pork butt
mrmojorisin60 1 year ago
@mrmojorisin60 It takes 20 minutes or so for the grill to settle down to temp adjustments. For 225 on my BGE, I have the bottom vent open about 3.4" and the top closed with just the small round holes opened.
tbourgoy 1 year ago
Looks amazing. I love the Big Green Egg!!!
chunkstruffleshuffle 1 year ago
=)=)=)=)=)=)=)=)
klydesk0pe 2 years ago
Nice vid... the ribs look great. What's in your dry rub?
1kperday 2 years ago
Kansas City here I come!
superviralman 2 years ago