Its what is also called the plate setter. Our go-to favorite for crowd pleasing gatherings is ribs! Connect with us in our HowToBBQRight Facebook group for recipe help, to share your pictures, giveaways, and more! You need to let time and moderate heat break down all the ligatures. I spent a good deal of time searching on the internet, then calling local butchers trying to explain what I was looking for in detail. Malcolm, Ive made his babybacks, his St. Louis cut, his pork butt, his brisket, those bacon wrapped jalapeno cream cheese stuffed chicken thighs and his cast iron mac and cheese. As you know, goose is pricey. We always suggest to cook to internal temperature as each rack of ribs will cook differently. The slab is tapered at one end, with the shortest bones only about 3 and the longest about 6. Thanks in advance! The ones we get at our store are say pork loin country style ribs on the package. God bless. I use the egg genius for perfit tempture control. 3 hours later open the lid and awe over the mahogany bark. However due to popularity some butchers now carry them without special order. No reason you cant use baby-backs just go by the tenderness check instead of time. Love your site and products! Mop the ribs with your foil drippings and favorite sauce several times over the next 45 minutes while maintaining 250. When you see these, go track down the butcher and tell him you want to buy some short ribs before he cuts them down into smaller sections. Do you still cook to 150 in the first phase and then braise for another hour? I want to do these overnight Friday (completely done with rest by noon Sat), but the way the day is structured, they would need to go in the fridge from ~1:00 6:00 PM. At this point the Country Ribs are cooked but there's one final step. Fixed: Release in which this issue/RFE has been fixed.The release containing this fix may be available for download as an Early Access Release or a General Availability Release. I'm Malcom Reed and these are my recipes. I also add about three tablespoons of sugar to the mop it seems to break down the fat faster and makes them sweet and very tender. Thanks, I didnt get the pull back on the ribs, but hey my first go at it. Connect with us in our HowToBBQRight Facebook group for recipe help, to share your pictures, giveaways, and more! Your email address will not be published. Repeat this step for the other slab as well. I did you Texas-style butt recently and it was money. Cook for an additional 30 minutes, then unwrap the ribs and place directly on the grid for a final 15 minutes to allow the glaze to tighten up. Meet Malcom. Just follow these simple steps: Cooking ribs on a rib rack maximizes the number of slabs you can cook at one time while keeping the meat further from the cooking source for slower, sustained cooking. With the price on those center cut ribs, Im tempted to strip them of meat for sausage, then cut them in half for a short smoke with a mild wood. A year ago I was new to smoking Malcom has helped me to become a better grill master. Just cook them until they are done but I would guess it would add about 45 min 1 hour of time. I will use this method moving forward. The short plate sits between the delicious brisket cut in front of it and the flank steak cut behind it. Option 1: Season it lightly with Killer Hogs Hot Barbecue Rub, and then season it heavily with Myron Mixon Original Meat Rub. All that is left to do is to slather this syrupy sauce on your ribs as they smoke and enjoy the delicious results. Great recipe. Your email address will not be published. cooking a brisket? Dusting with salt, pepper and garlic prior to the rub made a huge difference in the outcome. About to start the third round for 30 family members. Needless to say I got another Egg (extra large) and Im a BIG FAN of Malcom Reed. Thank you Malcom, this is my favorite country style rib recipe! Do you think I need to make any adjustments? Fantastic results. LOVED IT! Any suggestions or am I on a new learning journey? If finger-licking sauce is your thing, the Big Green Egg Authentic Smokehouse-Style Barbecue Sauces are the way to go. Beef ribs require more attention than pork ribs to get them right. Would I cover half of my water pan with foil or should I cover half of my lower grate with foil? Combine all spices in a small bowl. Love your site keep on smoking!!! Would covering half of the bottom grate have the same effect? Those look wonderful. This cut has straight rib bones without cartilage and small bones at the bottom. Set the EGG for indirect cooking at 350F/177C. Set the EGG for indirect cooking with the convEGGtor and a disposable drip pan at 225F/107C. The goal is to make all the thighs same size so that they cook equally, weighing approximately 5 ounces (141.8 g) after trimming. Thanks man. Hi Malcom, big fan of your recipes, and this one is one of my favorites. They turned out perfectly!!! EVERY THING THAT I HAVE TRIED HAVE BEEN EXCELLENT. I did not know some of the folks so it was a pretty honest comment. Juicier and more tender than any other ribs or brisket Ive ever had! I love visiting your Web site. Do you ever finish off these ribs with a bbq sauce? Rest the ribs for 20-30 minutes on the counter, cut into individual bones and serve. This is a great recipe. Not sure if I undercooked with this or overcooked but they were very tough. Mine sucked too, first time trying to grill ribs on the egg. Save my name, email, and website in this browser for the next time I comment. Ribs should be cooked long and slow, heat at 225. Put the meat on the grill. THANKS. Have not been able to find salted caramel peach preserves, so I have used ordinary peach preserves with delicious results. Hi Malcolm, youre my constant go to guy for Smoking meats and BBQ. Ive used BBQ Sauce on several occasions. I like to add brown sugar to my rub. Write it down and pass it along. its very hard to find or to ship in those times from USA. Hey Malcom, great video as always, Ive already tried a few of your recipes. I can understand the shoulder/butt cuts. Flip the ribs and rotate the rack 180. Malcom Brown?) Just made Malcom style ribs. Please tell me more about that onion on the fire. I dont wrap,( I have a huge pan for humidity in the offset) Soak a handful of Hickory Wood Chips in water. The beef plate ribs I bought came in a cryovac package containing 2 slabs of 3 bone plate ribs. I have a Weber Charcoal Grill, would that work for this recipe? Outstanding. Forget this one. Use you preference to rub the plate, oil, water, bacon grease Required fields are marked *. Get a ConvEggtor. I think you could put anything on them. Thanks again Malcom, for yet another amazing rib recipe! Is just regular hardwood charcoal used? Smoked with Pecan. Used some pecan wood and the Killer Hog sampling pack I gifted myself for an early Fathers Day. Today was the third time Ive made these and each theme better! Have to say this was an absolute game changer having the meat drip straight onto the heat source as compared to having the water pan in really added an extra level of flavour, and temps were still super simple to maintain. I didnt realize the difference until I ruined the loin-cut. What is the finished temp inside? I am new at smoking. I get requests for it even. I spend my life cooking mostly slow-smoked barbecue. Some of the best ribs I have ever eaten! Spicy Rib Recipe | Smoking Spicy Ribs on Big Green Egg HowToBBQRight 1.48M subscribers 206K views 6 years ago Smoked Spare Ribs on Big Green Egg | Hot & Spicy Smoked Ribs Recipe. How would I make that on the fly? Used a Weber 22 kettle using a 21 snake method. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. The Big Green Egg Butcher Paper features: Corporate Headquarters:3786 DeKalb Technology ParkwayAtlanta, GA 30340800.793.2292, Play Video about Cooked Ribs from the EGG, Big Green Egg Authentic Smokehouse-Style Barbecue Sauces, Big Green Egg Habanero, Dill Pickle, or Cayenne Hot Sauces. Temps held at 225-250. Hi Malcom, Would love to set at 250 for smoked butt. Smoked these babys this past weekend for my nieces birthday. Also, if Im only smoking 2 slabs should I still make 9 cups of mopping liquid? Me remind I see the video lol. Learn how your comment data is processed. However, Unicoi preserves has a website and they ship their delicious stuff I hope you enjoy the ribs! The pink smoke line was perfectcant wait to make these again. COPYRIGHT 2018 HOW TO BBQ RIGHT | ALL RIGHTS RESERVED. Any tips to prevent it next time? To finish I used a fig chutney. I use orange tree wood, which in my opinion is the best mild smoke flavor. I could not find the slab of 3. I like the texture on beef better with paper than using foil. Labor. Rub the meat with the oil and then sprinkle liberally with the rub. Place the ribs meat up on the foil and spritz with water to moisten, sprinkle lightly with rub, then flip over to meat-side down. I made 4.5 lbs of St. Louis stlyle ribs using this recipe with one minor modification. Man, juicy fall off the bone heaven. You didnt mention it in the video, but it looks like you are using some sort of a temp control fan system on one of your drum intakes. And tenderize the meat. I have made ribs for my family (daughters, husbands, grandkids, 13 of us) several times before. They were incredible and truly the best ribs I have ever eaten. Set the EGG for indirect cooking at 275F/135C using hickory and cherry smoking wood for flavor. Ive made this rib recipe a few times and it came out great every time. since I started smoking/BBQing over the last 2 years, and this one is my favorite. Some cuts result in meatier pieces that are better for smoking or barbecuing, whereas others are thinner and better for braising or grilling. Pulse the herb mixture a few times and add the Dijon mustard. Or can you add wood chips? One thing I will try the next time is add some cayenne pepper to the rub for some heat eith the sweet. These look so good I had to grab some to try on my pellet smoker tomorrow. Quick question, I know you mention basting the ribs every hour, do you do the same after wrapping them also? i found your recipe for the Killer Hogs BBQ Sauce and for the Killer Hogs Dry Rub , but i couldnt find the recipe of the Vinegar Sauce. Malcolm is a joy to watch and There are a few paella pans and a Patagonia cross in the barn. I am new to smoker and want to purchase a backyard smoker/grill. Grilled Cuban Sandwich Recipe If you're a fan of Cuban Sandwiches then you're going to love this Grilled Cuban Sandwich recipe. All of these supplies are available in our store. WONDERFUL! Add half of the parsley and orange segments; add the capers and garlic. The family loved them! Thanks, JRG. Does the foil make them more tender because theyve steamed? Its personal preference. I only use the plastic wrap for storing or reheating and use the foil for cooking. They just rave about how good they are. Short ribs are almost flat, can reach 12 in length, and often have 1 to 2 of meat on top. Thanks for all of this, really next level stuff, Im opening a BBQ joint soon myself, you helped push me along to get it done. COPYRIGHT 2018 HOW TO BBQ RIGHT | ALL RIGHTS RESERVED, Join the list and get Malcom's latest recipes, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). About $9.00 per lbs. Ive always smoked ribs low and slow at about 225 for hours and hours. Chef Taylor here! Cant wait to cook more of your stuff, thanks again! Wrap tight in foil, no leaks, and place back on the BGE for 1.5 hours. Despite their name, these ribs dont come from baby pigs, but the cuts famous name is a nod to its petite size. At the end you will apply the sauce for the last 15-20 minutes and allow them to glaze. I take it they are much leaner and 145-150 would be the range? The one you used is not available where I live Please let me know by email. Put in the refrigerator for at least a half hour and up to 12 hours. I tried these ribs and they came out great. Im going to give this a go, this is my first time cook of beef ribs, hopefully they turn out as good as yours ? kohler company employee directory; university of tennessee track and field roster; who is running against desantis in 2022; crochet leopard gecko Add the remaining ingredients. You could use anything as a baste: any kind of preserve, BBQ sauce, Korean chili paste . looking forward to making these for dinner tonight! No, they are not cooked on an open flame like its a grill. If I just want to do the ribs without going threw the wrapping process would time be the same as you can tell I am a rookie at this I do use your product, It will increase the cook time if you go no-wrap, so, what is the smoking time with foil ? Quick question though: With the drum smoker you cover half the basket with foil and rotate the ribs every half hour. They are the best! I thought maybe using your turkey brine then treat it like your smoked duck. Keep It Simple Stupid: St louis style ribs or baby back ribs. I AM STSTION IN CALIFORNIA,TRYING TO LOCATION SOME TEXAS JUMBO RIBS TO TRY TO COOK WHEN THIS MESS IS OVER WITH ,THE QUESTING IS DO YOU HAVE RIBS THAT YOU CAN SALE??????? I see you smoked these ribs on a drum smoker. The best Ive eaten yet. Im not gonna lie theyre a bit pricey at $5.99lb but oh so worth it. anise seeds 12 tsp. The rule of 3, 2, 1 is perfect for ribs. In fact I am following your recipes and getting Big Time GREAT results and compliments. And if so suggestions? Often this lead me nowhere until I finally figured out how to convey what I wanted. Thank you Dave from Amherst, Ohio. You can follow this recipe on any grill or smoker if you can hold your temps steady you will be fine! That helps them cook faster. Big fan of your products and wondered if letting the ribs brine longer in the AP rub would make any difference. Prepare Big Green Egg or other smoker/grill for indirect cooking at a temperature of 250 using lump charcoal and 2-3 chunks of Pecan wood for smoke. Got to use indirect heat. This is also a great opportunity for adding more flavor with your favorite spice rub. MALCOM, LOVE YOUR RECIPES. Thank you, Your email address will not be published. The recipe for the perfect ribs does not mention the preserves that are used to base the ribs with. I think Ill do a rack with your Hot Rub as well! Cooked these up yesterday in my bullet smoker and used your foil over the heat source. Thanks to Malcolm sharing his wisdom I have become a great smoker! finely chopped cilantro 1 tsp. Place the ribs back on the cooker for approximately 1 2 hours or until tender. Malcom , you certainly have a tight hold on smoking meat . St. Louis Ribs are the preferred cut on the competition barbecue circuit due to their aesthetically pleasing straight rib bone, which presents well to the judges. After 1 hour of cooking in the wrap carefully open the ribs and check for doneness. Your butcher can also cut Chuck short rib this way. Yeah you can use a pan covered with foil. Trying a variant of this today. Rub onto the ribs about 30 minutes before you cook them. Unwrap the ribs and pat them dry with paper towels. Removing the membrane, also known as the silver skin before cooking will allow you to season the meat rather than the membrane, and help the ribs stay juicy and tender. They can also be cut into smaller portions and sold as beef short ribs. Ive always enjoyed watching your videos and your enthusiasm for BBQ is contagious. I dont want to spam you with a link here, just wanted to say thanks for putting this recipe out there! Ive smoked baby back ribs twice this year for my family. Required fields are marked *. Malcolmlove your videos. Perfect backyard cook for family and friends. That mop mix sure does make a lot o liquid. I also starting using your dry rubs, picked them up on Amazon, great products I highly recommend them. Trim any excess fat or sinew from the meat side of the ribs. My first hard lesson in bq ribs= low and slow. What indicators tell me its time to foil them? Soak the wood chips of your choice for about 30 minutes while the grill warms up. This recipe is for baby backs ribs not spare ribs. Thanks for cooking with our Unicoi Preserves Salted Caramel Peach Spread. Flanken-style short ribs are thinner cut, usually about a half-inch thick, that go across the bonesresulting in a narrower strip of meat with four to five pieces of bone. Cant wait to try this. Also known as loin ribs, baby backs originate from the upper portion of the rib cage that connects to the spine. it seems to work faster, but you can use either for beef I typically like butcher paper. These are the kind of ribs I like to eat too! Wrap the ribs when they have the right color and take them out of the wrap when they are tender. The 3-2-1 method is a great starting place to find your balance of flavor and texture. I used Roberts Reserve Pineapple Coconut Mango Tequila Sauce from HEB because I didnt have preserves. I spend my life cooking mostly slow-smoked barbecue. Living in Texas makes it easy to buy, I just ask for Dino ribs. Spritz the back side, sprinkle lightly with rub, and drizzle on 2 TBS of Tiger Sauce. They were perfect. They were great. I also use your mop . I have found that if you place the ribs in the freezer for a few minutes the membrane will be much easier to remove. No mosquitoes here. Baby back ribs are also known as:Back Ribs, Loin Back Ribs, Canadian Back Ribs. Pull the ribs from the foil and place back on the egg. We are adding it to the list. Id like to try this but the preserves arent specified in the ingredients, Your email address will not be published. For the Boston Butt: Inject the Boston Butt Stuffed Flank Steak Grilled On Big Green Egg. So no matter what smoker you are cooking on, you just need to hold the temp steady at 275. This is just a great style and youre right, when you just want to eat some delicious ribs this is the way! By Big Green Egg Corn Ribs with Coriander and Paprika Butter By Big Green Egg Spiced Roast Potatoes By Big Green Egg Carnitas By Big Green Egg Mattar Paneer Seafood Dirty cooking Beach By James Whetlor Scallops in Shell with Hazelnut & Herb Butter By Matt Burgess Berber-Spiced Loin of Pork, Black Garlic, Burnt Lime You dont want the ribs falling off the bone, but you want them tender. At what point in the timeline do you apply the sauce if you want them muddy? Flip and do the other side. What would Mesquite taste like on them? crushed red chile flakes 1 tbsp. Cook for another hour. Or anything low and slow. Do you remove the membrame afterwards or do you eat it? Brisket using Malcolms recipe for a Pellet Grill. I made it on a Traeger and at the 2 hour mark they seemed much more done than yours. Ive made several different variations of ribs (Memphis style dry, all smoked without wrapping, Texas-style, KC style, etc.) This rub is great on pork loin, shoulder, ect. Coleman, Texas Large BGE & Mini Max for the wok. Do I put the rib rack directly on the grate or in an aluminum tray? It means they have been cut between the ribs to separate them, resulting in a thick piece of meat sitting on top of the bones. My family and friends loved them and I will use this recipe again for sure>. BTW we have been smoking out the whole neighborhood lol. Suggestions if you dont have the conveggtor? I cook them on a big green egg and they come out fantastic! They wont all fit. Put 4 tablespoon of unsalted butter and brown sugar on the foil and tightly double wrap each rack. They actually looked near done at the one hour flip mark, I should have trusted my gut and lessened the time and turned the heat way down at that point. Thanks for your help and keep the videos coming! I didnt even proceed to the glaze step, they were already so badly burnt and dried after 2 hours at 300 that they went in the garbage. Connect with us in our HowToBBQRight Facebook group for recipe help, to share your pictures, giveaways, and more! Now I just need some Welcome Home Beef to do a Brisket. Malcolm, your videos make is so easy to get involved with smoking. They are curvier and shorter than spareribs, with lean meat between and on the bones. Malcolm, I love your videos. Beef ribs have grown in popularity in the barbecue world and are often called brisket on a stick. Beef ribs are larger and meatier than pork ribs. But BBQ sauce will be fine I am sure. ! Have never cooked over 225 always with direct heat slowly put on and check in 2 1/2 hours always falling off the bone i about 4 hours. thanks Malcom what would you say total cook time for 2 racks of babybacks 4 1/2- 5hr ? Using a blender mix the onion and water into a puree. This cut makes the ribs flatter and allows even browning during the cooking process. I cooked many a butt and ribs on my 22 WSM. I love Oak and pecan, but its a personal preference Again the first time I have ever made ribs. Are there any other preserves youd recommend other than the Salted Caramel Peach Preserves? Yesterday I did Malcom Style Ribs. https://howtobbqright.com/2018/05/24/char-glazed-ribs/, https://howtobbqright.com/2018/10/12/competition_rib_recipe/. Every week I share a new recipe on my HowToBBQRight YouTube Channel. Are you putting the ribs back on meat side down after pouring the apple juice? Internal temperature should be around 202 degrees and you should see the bones starting to expose. KEEP IT UP. Spare ribs will get dry unless you cut the initial cook time down. Process for 1-2 minutes while slowing adding the olive oil. All were great and the preserves give a unique sweetness that Ive not tried before. Maybe you can steer me into the right grill. At this point remove the ribs from the smoker and rest for 10-15 minutes. I actually combined 2 of Malcoms recipes for these, in that the wrapping stage gets a coat of baste on both sides, then a coat of rub on both sides, then a coat of honey on both sides, then a coat of brown sugar on both sides, then a little bit of baste in the foil to flavorize the meat while it steams. Check out the Big Green Egg Habanero, Dill Pickle, or Cayenne Hot Sauces if you want to kick up the flavor to add some heat. Wrap in plastic or foil and let sit overnight in the fridge. Malcolm, lord have mercy your website and YouTube are SO PERFECT. I used some cayenne pepper powder instead of the sugar. Just cooked my first batch of Malcolm Style Ribs. The best place I can fine 123A 4 bone two to a package is believe it or not is Costco. And I travel the country cooking in over 20 competition barbecue and World Steak Cookoff contests each year as Killer Hogs barbecue team. I grill Year round, theres nothing like a BBQ in mid winter. I then let them rest out of the oven for an hour before I unwrapped. Learn how your comment data is processed. Every week I share a new recipe on my HowToBBQRight YouTube Channel. Option 2: Season it generously with equal parts of the following: Meadow Creek Gourmet Seasoning, Meadow Creek Black Pepper Brisket Rub, and Meadow Creek Spicy Seasoning. Put the mesquite wood chips on the charcoal. You want to wrap when they have the right color (and the rub has completely set). I love this site. And I travel the country cooking in over 20 competition barbecue and World Steak Cookoff contests each year as Killer Hogs barbecue team. 2 hours? Serve your pork ribs with your favorite slaw! Allow to stand at room temperature for 30 minutes before grilling. Next time just watch last 15 minutes to control the browning more. Just hold the temps steady and go by color and tenderness instead of just time. Save my name, email, and website in this browser for the next time I comment. I made these ribs 2 weeks in a row. Today I want to share with you another type of rib Country Style. Hadad suggested it to my group of friends. Baste the ribs with the preserves (we used salted caramel peach preserves) then wrap tightly in foil you do not want any gaps in the wrap or you will steam the ribs. Whether you prefer a smokier, springy rib or a fall-off-the-bone, juicy, saucy rib, they are the perfect meal for game day, tailgating, or a casual neighborhood barbecue. Another awesome recipe and process. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Prevents the meat from changing texture or drying out. Great recipes! i just received yesterday my GMG smoker and first thing i am going to prepare your Melcoms Style Ribs. (Be sure to reserve cup of the marinade for the glaze). Thanks for some great recipes!! If you follow this procedure thats what you get, tender without falling apart! Wow! All the ribs were gone and they were looking for more. Required fields are marked *. Four hours at around 225. #1: Start your ribs low and slow with indirect heat (using the convEGGtor) at 225 F for 3-4 hours. Great recipe and the only thing I like is spraying them with Dr. Pepper at each turn.. Some Malcom magic? First time was too salty. Buy Killer Hogs Rubs Online Get Your Own Big Green Egg Ingredients: 1 tri tip roast (2.5-3lbs avg.) Thanks Dan. JUST MAKE THEM! Stuffed Flank Steak on Big Green Egg Grilled Flank Steak with Malcom Reed . Mix thoroughly and simmer for about 20 minutes. @justinnipper. It all depends how they feel. This was a time saver and they came out tender and delicious!! Just found four plates of these I plan to do this weekend. Im labeled as the grill/smoke master on my BGE because of your recipes (my secret)!! It was amazing. Malcom you sauces and rubs are AWESOME. Its used for indirect cooking. They were damn good, but i think i held the temp too low. The St. Louis-style rib is a spare pork rib trimmed into an even rectangular cut where the breastbone, chewy connective tissue, and brisketthe triangular flap or rib tipsare removed. I dont have UDS, are the country style ribs cooked over direct heat? Lay our a piece of aluminum foil on the counter, pour 1/4 cup Vinegar Sauce across the foil and place 1 slab of ribs meat side down on the sauce. I USED THE AP RUB ON THE FIRST TRY AT BEEF RIBS. Smoke in a Big Green Egg | How to Set-up a Big Green Egg for Slow Smoking with Malcom Reed HowToBBQRight 1.51M subscribers Subscribe 2.8K 332K views 7 years ago Smoke in a Big. So Malcom, you have temp at 250. I have been using your pork rib and shoulder recepie . Your email address will not be published. Learn how your comment data is processed. Whats the over all cook time on pork and beef ribs and internal temperature, You can search for all the different recipes for pork and beef ribs here: https://howtobbqright.com/. good stuff, cant wit for the snow to leave ! Just made the ribs myself but they cooked much faster than the recipe calls for. Have never made ribs at 300, may just have to try this method. Heat a medium sauce pan over a medium heat and add the olive oil. The Sauce can be used for anything dipping chicken tenders, pouring on grilled chicken or pork, glazing a ham or pouring over cream cheese for a great spread. Pulled out at 205 degrees. Combine 1/2 cup The BBQ Sauce and 1/2 cup Vinegar Sauce in a small bowl. smoking a pork loin rib roast on the big green egg with Sasquatch spiceology bbq rub and potatoes. In this bonus Tag @howtobbqright on Instagram and hashtag it #howtobbqright. Every week I share a new recipe on my HowToBBQRight YouTube Channel. Season with kosher salt and then fresh around Black pepper Required fields are marked *, Corporate Headquarters:3786 DeKalb Technology ParkwayAtlanta, GA 30340800.793.2292. 492 Show detail Preview View more . Connect with us in our HowToBBQRight Facebook group for recipe help, to share your pictures, giveaways, and more! My family managed to eat it all. How long you figure I need them on there before I foil them? Set the EGG up for indirect cooking with a convEGGtor at 325F. Also spritz each slab with water every rotation for moisture. Place the ribs in the Rib and Roast Rack, bone side down, and cook for one hour.