Pork Ribs 2.5 - 25 method

Okay, those of you that follow me know that I DO NOT use the BGE for Low and Slow and in fact rarely do ANY BBQ.  I typically do one dish meaks, steaks, stir fry, pizza, etc.  This weekend my wife determined that this MUST change.  After this cook, I agree.  It's not that I don't like BBQ, I just like to cook hot and fast without maintaining temperatures, etc and I wasn't raised eating BBQ anyway.

Tonights Experience however has me rethinking the entire process, and unfortunately may force me to add more pages to my cookbook, which I had semi retired into final editing. I hope you enjoy the pictures as much  as we did licking off the bones! ;)  What I have discovered in my experience is that you do NOT have to cook pork ribs for 5 hours, that is a choice and you do NOT have to steep them, that too is a choice.  So I've landed on a 2.5 hour 25 minute method that appears to be working VERY well.

Ingredients

• 2 Large Slabs of "Restaurant Grade" pork ribs (Restaurant grade defined by the butcher as membranes removed, larger proportaions of meet at the rib ends, essentially a really nice cut of ribs.
• Mustard
• Bad Byrons's Butt Rub
• Bourbon BBQ Sauce
• Lime BBQ Sauce

Directions

1. Cut the ribs in half for the rack (just our preference)
2. Slather a light coat of mustard (for barking)
3. Rub on Bad Byrons's and set aside for a couple hours to reach room temp covered in plastic wrap or foil
4. Fire up the egg to 260 dome, with platesetter legs down, a drip pan and grid and normal height with vrack on grid for ribs.
5. Add the ribs and cook for 2 1/2 hours with no rotation, and NO PEEKING.
6. Remove rack and return ribs to grid for a bath in Rib Sauce and simmering at 300 for 25 minutes with one turn and one recoat after 10-12 minutes.
7. Remove and wrap in foil until dinner is served.

BBQ Sauce Review

One of the forums I follow (eggheadforum.com) had someone come up with the idea of having a member review BBQ sauces recently.    A daunting task to say the least but a great idea.  However this is such a subjective issue (taste) and with so many hundreds of sauces, where would anyone start anyway?  Ironically, this morning I was thumbing through a new special Grilling edition of the Better Homes and Garden's magazine and saw this review of a few sauces, so I had to scan it and post for all to see.  Keep On Eggin'!

Baby Back Ribs - Free to Roam Pork

This is a Baby-Back Rib cook based on 4 half-slabs using a modified Kansas City style. Lower in fat, they cook faster and you lose NO flavor or quality.

Ingredients2 racks Baby-Back Ribs – Free to roam
Bad Byron’s Butt Rub
Honey
Brown Sugar
Barbeque Sauce
Olive Oil
100% Apple Juice

Preparation Directions
1. First Cook:
a. Cut slabs in half and remove membrane using a paper towel
b. Drizzle on some extra virgin olive oil and rub
c. Sprinkle on Bad Byron’s Butt Rub (to taste) and press into ribs
d. Set aside for cooking
2. Steeping:a. Tear off 4 pieces of foil large enough to wrap the half slabs and stack.
b. Sprinkle brown sugar equal to length of rib
c. Drizzle honey on the sugar and place rib on foil (concave)
d. Repeat on the top of the rib.
e. Form a basket with the first piece of foil
f. Drizzle about a half cup of Apple Juice onto the rib and cover in a second piece of foil (wrap it lightly like a package and set aside for next round of cooking
g. Repeat for each slab
h. See Barbeque (Final Cook) for final steps.

Cooking Directions
1. Fire up BGE and Pre-Heat to 275-300 degrees
2. Insert Plate setter, drip pan, grate and rib rack
3. Stabilize temperature while you prepare the ribs
4. First Cook - Add ribs to rib rack and close lid and Cook at 275-300 degrees for 2.5 hours; Remove from Rack and prepare for Steeping
5. Steeping Stage- Place steeping packets on the grate and close lid. Cook for 60 minutes (you CAN look to make sure apple juice has not all evaporated but BE CAREFUL!). Remove and unwrap ribs

6. Barbeque (Final Cook) - Place Ribs on Grate and smother with Barbeque sauce, Flip and repeat the cook 15 minutes and repeat steps a and b. Cook 15 minutes and remove from grill. Let rest, slice and serve.