Pork Loin Ribs
May 26th, 2003
3rd time attempting ribs on a large old style Big Green Egg.
1st time laying the entire rack of ribs directly on the grill, flat.
I took the ribs, cut off the membrane as best as I could. This was my first time doing that, as the ribs I had bought before already had it removed, as those were bought in smaller quantities I suppose. It took awhile to get the hang of how to do it, but it turned out good. I guess I will get better with more experience.
After finally getting the membrane off, I took mustard spice, black pepper, chili powder and salt and sprinkled this on both sides of the ribs. I placed the ribs in a Tupperware container and stashed them in the fridge, then I went and took a nap for two hours. 🙂
So, after my nap, I fired up the Egg. I was having fire flow control issues. This is my way of saying I was having problems getting it to the dome temperate I wanted. 😦 So, after all of that, I finally took the ribs out of the fridge, and laid them down on the grill itself, with the fat meaty side up. I closed the lid, and then open it up good to try to get it up to between 200-225 degrees. When I came back to check it, it had spiked up to about 300 degrees. Ooops. At least the fire finally got going strong. 🙂 So, I shut it off to let it choke down… finally got it to level out between 225-250 degrees and decided to let it sit there. That dome temp. is where I usually smoke chickens at and I was getting irritable fooling with it. 🙂
About 1 hour and 20 min. or so later, I checked them as I figured they would need to be flipped over, if only for a little while. However, they appeared to be done, so I pulled them off on to a platter and cut into the ribs in the center. They were done through and through.
Yay. Let’s eat.
The ribs were very juicy, with just the right amount of crispiness and a fun ‘crunch’ to them with juiciness inside.
The family units were pleased.