Ribs on the egg
- Thread starter Roentgen
- Start date
Step 1 - mustard and dry rub
Step 2 - lock the egg in at 225ish
Step 3 - run for an hour unchecked
Step 4 - check for color, spritz / mop
Step 5 - repeat spritz / mop every 30 minutes until colored appropriately
Step 6 - Wrap / reapply dry rub. Put some butter / spritz liquid in the tin foil
Step 7 - Check for tenderness (probably another 2+ hours), pull when easily flexible while wrapped
Step 8 (Optional) - apply a wet sauce / glaze once unwrapped. Return to the grill to for about 15 minutes to let the glaze set.
Step 2 - lock the egg in at 225ish
Step 3 - run for an hour unchecked
Step 4 - check for color, spritz / mop
Step 5 - repeat spritz / mop every 30 minutes until colored appropriately
Step 6 - Wrap / reapply dry rub. Put some butter / spritz liquid in the tin foil
Step 7 - Check for tenderness (probably another 2+ hours), pull when easily flexible while wrapped
Step 8 (Optional) - apply a wet sauce / glaze once unwrapped. Return to the grill to for about 15 minutes to let the glaze set.
Would definitely suggest doing the glaze at the end and use Apple cider vinegar for the spritz. Other than that Strat is pretty much there with the steps for the egg.
I'm positive that cooking in the egg is the preference method as on the egg never gets hot enoigh.
I season mine and let that soak in for as long as I can up to 8hrs. I used to cook mine for 4-5 hrs low and slow but I’ve found that they are every bit as good and tender cooking them at 350 for an hour with the plate setter in, then wrapping each rack with heavy duty foil and cooking for 1 more hour. Then take them off and let them rest for 30 minutes or so. I like using apple wood or pecan chunks or a mix of the two for the smoke.