I had great plans for a BBQ creation. I had the charcoal, Smoke chunks, the grill and the ribs. My plan was to grill some ribs to take out to the lake for friends. I was planning a low and slow cook.
I took two slabs of ribs (baby back). I stripped the membrane off the back of the ribs. This is always a challenge. The membrane can be fragile and always slippery Using a paper towel to use to grip the membrane works well if it has not been cut by the butcher and then you end up having several small pieces to pull off.
I coated the ribs with a dry rub. I am partial to a John Henry Pecan Rub. I tried the apple rub but not a fan.
I set up the BGE to do indirect. I have a Ceramic Grill Store Rig R&B Combo for holding multiple tears of ribs with a pizza stone for indirect. I like this setup to rotate the shelves. I get a more consistent cook. It also allows me to cook several briskets at a time. Essentially doubling the cooking area of a Large Green Egg.
This is where it starts to go wrong. I usually use a DigiQ DX3 by BBQ Guru to control the heat. In this case I decided I could control the heat to 270 degrees. How foolish of me. I had the temp set and I started the cook.
All was going well. Until I got side tracked as can happen from time to time. When I checked the egg, the temp had gotten over 350.
So here I am a self professed accomplished pit master. I opened the lid and to my surprise the ribs were well overcooked to the point of no fat left on the bone.
To feed our guest, I was left to call a local restaurant and purchase their ribs. They weren’t bad but not my ribs.
The lesson learned is not to neglect the temperature and cooking time.