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  • Pork Ribs 2.5 - 25 method

    1 vote

    Ingredients

    • Bourbon BBQ Sauce
    • Lime BBQ Sauce

    Directions

    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

    Directions

    Cut the ribs in half for the rack (just our preference)

    Slather a light coat of mustard (for barking)

    Rub on Bad Byrons's and set aside for a couple hours to reach room temp covered in plastic wrap or foil

    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.

    Add the ribs and cook for 2 1/2 hours with no rotation, and NO PEEKING.

    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.

    Remove and wrap in foil until dinner is served.

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