Been an 'Egghead' cook for over 20 years. Been a 'Fogo-head' for last 3 years. Can't tell you how much I enjoy Capt Ron. I'm still learning...! Keep it going Capt Ron...!!!
Great job as always. Always thought ribs should fall off the bone until I became a BBQ judge. Now having bit of a bite on the ribs is the only way to go. For Baby Backs I tend to do 2-2 and then a half hour. Seems to work for me. Temps 225-275.
I was the same way, I always thought fall off the bone was the best. When’s that I made them and they had a slight bite through and left a clean bone, that was the game changer for me
I wish I had viewed this just a few days earlier! Those looked fantastic. I'm a newbie with my BGE, but I sure am enjoying learning how to use it through these videos. Thanks Capt Ron!
Well, my father loves ribs so today for Father's Day I did this recipe for him and we used St Louis ribs and all. They turned out great! I'm actually not a big rib guy myself but I found these to be delicious and definitely dad loved them. I did do 2 baked potatoes with them, I only had them in the grill with the ribs for the last 3 hours. They were good, but I feel like they should have gone longer. Next time I do this (and there will be a next time) I'll have the baked potatoes in there for the full 5 hours. Great recipe and technique! Oh, FYI, I specifically used "Sweet Baby Ray's Sweet Vidalia Onion Barbecue Sauce" and it ended up being a great choice. Highly recommend it!
Received my egg today! Making some ribs right now. Thank you so much for the introduction. This product is amazing. I totally get now why people are obsessed with those grills!! I’m hooked!
Awesome video. Like that you do a simple no frills video for anyone to be able to do. Did the fogo method for pork butt on a webber kettle yesterday came out great. Can't wait to do more smoking. Thanks so much for you technique"s. Really help.
Hey James. Thank you for the kind words. I try to do things that will help everyone, no matter the skill level. the best part of these vids is that you can literally do most of it on any grill. Do you have a Vortex for your kettle? It is a game changer. Check them out on our website if not. BTW- that's not meat to be a cheesy sales pitch, they really are amazing.
Great Video, I don’t care for fall off the bone. Love the tender but with bite marks like you just showed us. Started using FOGO I am sold on the lump for my BGE.
Great video very informative I purchased a KJ 6 months ago never owning a Kamado so I have learned a lot. I quickly learned not all lump coal is the same. In fact some products gave the food a bad taste (Dj) Forgo coal is the best in my opinion thanks again.
It's best to have a tender soft bite that leaves the bone clean, but the rest of the meat doesn't fall off the bone. Otherwise, you will be using a fork to eat the rest, as it will all fall off the bone, So to me, there is a small loss in flavor when that happens. Don't know why but if you pick up a rib and the meat falls off, it seems to lose that real rib taste. Great vid! Thanks! Oh, and Fogo is one of my go to charcoals, but for shorter cooks, I go with Jealous Devil. It burners hotter, longer and with much less ash! Slow cooks, Fogo for sure, its the best!
Those look good. Liking the FOGO myself. I don't trim those ends off my ribs. When they're done cooking I put that in a bag and throw it in a pot of beans. Great for seasoning and I never buy neckbones.
Hey Captain Ron I pretty much only watch your big green egg videos. McLovin them! The only thing I would suggest is every time you open and close the lid tell us the temperature and where it needs to be. Typically you only say it once briefly during your videos. Thanks for sharing your tips Daddy’o.
Hey Tim, I am so glad that you like the videos, thanks! That is a great idea. There is also always a link to the full recipe in the video description which has the temperatures. In most cases, the temp will stay the same for the entire cook.
As the video demonstrates, if you don’t want fall off the bone ribs then don’t wrap the ribs for two hours. No need to wrap ribs in a ceramic grill, anyhow, since it’s such a moist and efficient cooker, but I’ll wrap a rack (less than an hour) that’s being slow to get tender. What’s the downside to wrapping? It steams off the smoke flavor and the texture of your bark. I give myself five hrs for St. Louis ribs in my Kamado Joe cooking 275* by the dome gauge. Only ribs I almost always wrap are on my offset smoker. One thing we’re in agreement on though. You gotta love FOGO lump!
Doing 3,2,1 for my first time, watching this again to make sure I got the basics. Thanks for these, (Oh yes, yellow bag Fogo Super Premium with a few big chunks of apple wood.)
@@FOGOcharcoalThey were fantastic, I tried Bucky's BBQ sauce. Definitely going with foil instead of butcher paper next time though since it absorbed too much fat and juices in my opinion, and likely the Sweet Baby Ray's. Glad I had someone to show me the basics.
El Capitan, thanks for the heads up on how to do ribs. it was my first time on our “new to us” green egg (medium). We crammed 2 racks (halved) on there and even used a KETO rub, and they were falling off after 4.5. We didn’t wait for the char because my wife was HANGRY! Unbelievably delicious, smoky, and moist! Thanks brother, keep up the good work! I’ve subscribed. Teach on, Sensei!!
Capt. Ron, followed your instructions today. The only things I did different was used butcher paper instead of aluminum foil for the wrap and basted the ribs before the wrap with apple juice. They turned out awesome, now a big fan of the 2-2-1 method! Thanks for the great videos, keep them coming!!!! Suggest a video on smoking a Turkey breast before Thanksgiving!
I tried the 3-2 -1 method they came out way over cooked the egg is so well sealed meat cooks quicker I like what you are doing though cutting the time may work well
You certainly can if you'd like but the Egg is really designed so that the water pans are not really that necessary. Try it out, we never know until we try
Mostly, but baby backs have a bit more thick meat areas, up around the large end of the rib and between most of the bones. So, when I cook BB's I do not go by just time alone, I go by the look of the bark color as it will usually be around the 2 hour mark! The time can and will vary a bit as all ribs are not the same. I look for the lighter side of a medium amber with a tint of redness. Do not let them get too dark! Usually you'll see the meat begin to pull back at the right color as it begins to show about a 1/4 of an inch of the meat pullback at the end of the bones. My rule of thump, if I have at least 3 bones with a 1/4 inch pullback... that is with my cooker temps running around 250. Also, I avoid running my temps too much above that as it tends to toughen up the outer bark. Wrap them in foil our peach paper. Also, it does help to add about a 1/4 cup of 3 parts of butter, honey, and your favorite BBQ sauce when you wrap them. I always do that! Using foil will cook a bit faster as the paper seems to protect the bark a little better and might take a bit more cooking time. That's a personal choice. If using foil, start checking for the meat pullback on all the ribs around one and a half hours, sometimes it will take a little longer as it depends on the actual size of the ribs, normally around 2 hours as if you are planning to use a glaze. Glaze time will usually take 30 minutes to about an hour. I find 45 minutes to be my sweet spot because of the sauces I use. That usually depends on which sauce you choose as there are so many. The more sugar in the sauce, the less time you want to allow for the glaze to tack up or watch it closely. If you allow for glazing too long with a sugary glaze, you could burn your glaze and it will likely harden up! They should be slightly tacky but not running off the ribs. If you are using a glaze with much less sugar, then your glaze should tack up after around 40 minutes. Flavor profiles vary with so many different tastes. I've found it enjoyable to experiment with a variety of seasonings and glazes. A lot a people don't bother with the glaze, as its a bit more time and labor consuming. If thats the case, just add about 30 to 45 minutes to your overall cooking time while they are wrapped. Important! You can also use an instant read thermometer in the thickest part of the rib, generally 195 - 200 is what I shoot for. Let them rest no less than 45 minutes in an insulated cooler to prevent them from cooling down too fast! That will insure the flavoring will be absorbed back into the meat as the meat begins to relax as it cools. This method has worked well for me for over 40 years! I use this method on my Large Green Egg and a Yoder YS 640 pellet smoker. For green eggs users, you must use the deflector plate! Try using a thick foil pan that fits between the plate and the rack filled half way with boiling water... this method nearly eliminates having to spritz as the steam is enough to keep the outside meat moist. Love FOGO charcoal both the large premium and the black bad medium size charcoal. I usually mix it up for the best heat distribution. Again, for fast cooks for high heat I use Jealous Devil for steaks or pizzas on a stone. Also for charing veggies and inside skirt steak! for fajitas.
I prefer bite off the bone. There is a fine line between fall off the bone and mushy ribs with no texture. I have done the 3-2-1 method and they were overdone and overrated. I am closer to a 2-1-1 timing mostly due to a shorter cook time.
Great video! 🔥🔥🔥🔥
These looked perfect!
Thanks TJ, I learn from your posts all of the time!
@@FOGOcharcoal yeah, like how not do do it. 😂
Been an 'Egghead' cook for over 20 years. Been a 'Fogo-head' for last 3 years. Can't tell you how much I enjoy Capt Ron. I'm still learning...! Keep it going Capt Ron...!!!
Well thanks so much, we are so glad you’re enjoying this!
Great job as always. Always thought ribs should fall off the bone until I became a BBQ judge. Now having bit of a bite on the ribs is the only way to go. For Baby Backs I tend to do 2-2 and then a half hour. Seems to work for me. Temps 225-275.
I was the same way, I always thought fall off the bone was the best. When’s that I made them and they had a slight bite through and left a clean bone, that was the game changer for me
I wish I had viewed this just a few days earlier! Those looked fantastic. I'm a newbie with my BGE, but I sure am enjoying learning how to use it through these videos. Thanks Capt Ron!
Welcome aboard! Feel free to ask as many questions as you'd like.
Well, my father loves ribs so today for Father's Day I did this recipe for him and we used St Louis ribs and all. They turned out great! I'm actually not a big rib guy myself but I found these to be delicious and definitely dad loved them. I did do 2 baked potatoes with them, I only had them in the grill with the ribs for the last 3 hours. They were good, but I feel like they should have gone longer. Next time I do this (and there will be a next time) I'll have the baked potatoes in there for the full 5 hours. Great recipe and technique!
Oh, FYI, I specifically used "Sweet Baby Ray's Sweet Vidalia Onion Barbecue Sauce" and it ended up being a great choice. Highly recommend it!
That is so great, I am so glad that it turned out well for you
Received my egg today! Making some ribs right now. Thank you so much for the introduction. This product is amazing. I totally get now why people are obsessed with those grills!! I’m hooked!
That is Eggcellent! Welcome to the addiction my friend!
That looked phenomenal!! I usually do mine in a rib rack at 275 but I’m anxious to try this method. Thanks for your hard work!
I'm sure they come out well that way too Steven. I hope you like this method too. Let me know what you think.
Doing my first rib cook on my new Big Green Egg tomorrow! Learning a lot from the videos thanks!!!
Hope you enjoy and welcome to the addiction. I am glad that you like the vids. Follow us on IG for more... @fogocharcoal and @cptnron302
These look amazing. Well done
That means a lot, thank you!
Awesome video. Like that you do a simple no frills video for anyone to be able to do. Did the fogo method for pork butt on a webber kettle yesterday came out great. Can't wait to do more smoking. Thanks so much for you technique"s. Really help.
Hey James. Thank you for the kind words. I try to do things that will help everyone, no matter the skill level. the best part of these vids is that you can literally do most of it on any grill. Do you have a Vortex for your kettle? It is a game changer. Check them out on our website if not. BTW- that's not meat to be a cheesy sales pitch, they really are amazing.
Great Video, I don’t care for fall off the bone. Love the tender but with bite marks like you just showed us. Started using FOGO
I am sold on the lump for my BGE.
Hey, that is great to hear. Welcome to the FOGO Family
Second cook on the egg, we followed your recipe and they are so great. Thanks!
That is great to hear Jerry, welcome to the addiction.
Beautifully done, Looked amazing.
Oh man oh man, they tasted even better than they look!
Always fun watching your vids!
I can say the same for your videos Sylvia!
Beautifully done. Good job my friend. 👍
Thank you, thank you my friend!
Very nice, good iob
Glad you liked it Arnie, thanks so much!
Sweet Baby Ray's is my go-to! These look excellent, and I like the bark and a bite. If I want falling off the bone texture, I'll do a pork picnic.
I'm telling you, I like your style!
Awesome Ron, did some ribs last week on the egg, I like a little bite!!! 4Hrs, the came out fantastic!!!
That's great Vance!
Great video very informative I purchased a KJ 6 months ago never owning a Kamado so I have learned a lot. I quickly learned not all lump coal is the same. In fact some products gave the food a bad taste (Dj)
Forgo coal is the best in my opinion thanks again.
We are so glad that you are getting some useful information from these videos and that you are loving our charcoal!
Fogo fo sho!
Nicely done sir!!
Hey Brad, thanks so much buddy!
It's best to have a tender soft bite that leaves the bone clean, but the rest of the meat doesn't fall off the bone. Otherwise, you will be using a fork to eat the rest, as it will all fall off the bone, So to me, there is a small loss in flavor when that happens. Don't know why but if you pick up a rib and the meat falls off, it seems to lose that real rib taste. Great vid! Thanks! Oh, and Fogo is one of my go to charcoals, but for shorter cooks, I go with Jealous Devil. It burners hotter, longer and with much less ash! Slow cooks, Fogo for sure, its the best!
I could not agree with you more…… about the ribs. Lol, we are glad you enjoy using FOGO!!
Those look good. Liking the FOGO myself.
I don't trim those ends off my ribs. When they're done cooking I put that in a bag and throw it in a pot of beans. Great for seasoning and I never buy neckbones.
Hey, that's a great idea
Hey Captain Ron
I pretty much only watch your big green egg videos. McLovin them! The only thing I would suggest is every time you open and close the lid tell us the temperature and where it needs to be. Typically you only say it once briefly during your videos. Thanks for sharing your tips Daddy’o.
Hey Tim, I am so glad that you like the videos, thanks! That is a great idea. There is also always a link to the full recipe in the video description which has the temperatures. In most cases, the temp will stay the same for the entire cook.
As the video demonstrates, if you don’t want fall off the bone ribs then don’t wrap the ribs for two hours. No need to wrap ribs in a ceramic grill, anyhow, since it’s such a moist and efficient cooker, but I’ll wrap a rack (less than an hour) that’s being slow to get tender. What’s the downside to wrapping? It steams off the smoke flavor and the texture of your bark. I give myself five hrs for St. Louis ribs in my Kamado Joe cooking 275* by the dome gauge. Only ribs I almost always wrap are on my offset smoker. One thing we’re in agreement on though. You gotta love FOGO lump!
Yes yes and yes again! Thanks David
Doing 3,2,1 for my first time, watching this again to make sure I got the basics. Thanks for these, (Oh yes, yellow bag Fogo Super Premium with a few big chunks of apple wood.)
You got this! Let me know how they turn out!
@@FOGOcharcoalThey were fantastic, I tried Bucky's BBQ sauce. Definitely going with foil instead of butcher paper next time though since it absorbed too much fat and juices in my opinion, and likely the Sweet Baby Ray's. Glad I had someone to show me the basics.
El Capitan, thanks for the heads up on how to do ribs. it was my first time on our “new to us” green egg (medium). We crammed 2 racks (halved) on there and even used a KETO rub, and they were falling off after 4.5. We didn’t wait for the char because my wife was HANGRY! Unbelievably delicious, smoky, and moist! Thanks brother, keep up the good work! I’ve subscribed. Teach on, Sensei!!
Hey Bob, that is the greatest comment of the day. I am so glad when folks try what we do and love the results.
Capt. Ron, followed your instructions today. The only things I did different was used butcher paper instead of aluminum foil for the wrap and basted the ribs before the wrap with apple juice. They turned out awesome, now a big fan of the 2-2-1 method! Thanks for the great videos, keep them coming!!!! Suggest a video on smoking a Turkey breast before Thanksgiving!
Ask and you shall receive my friend. I just put the idea in for discussion.
Butcher paper. Yes!
Thanks Ron, as always great video! Smoking ribs today! Roll Tide
I hope they turned out great!
I tried the 3-2 -1 method they came out way over cooked the egg is so well sealed meat cooks quicker I like what you are doing though cutting the time may work well
Yep, that's exactly why I go with 2-2-1
Do I do anything different if I do more than one rack vertically in the BGE?
Nope, should roughly be the same
Two questions… did you sauce the underside and when you went back on the grill with sauce did you keep the platesetter in for indirect?
Hi Jeff, no sir, I do not sauce the underside of the ribs and yes, definitely keep the platesetter in the whole time.
@@FOGOcharcoal awesome thank you for the quick reply. Great vids guys keep it up 🙏
I love Ribs. Best ribs I made were on my Kamado Joe with Fogo Super Lump. I LOVE Fogo. I will try this method soon.
That's fantastic that you are enjoying the charcoal. It is ideal for grills like the Kamado Joe!
@@FOGOcharcoal I also use it in my Masterbuilt 1050 gravity, amd my Oklahoma Joe stick burner with a mix of Pecan. Fogo is good in any cooker.
I like falling off the bone ribs. Question...did you pull the membrane off the back before you cooked these?
I normally do, these came with the membrane already pulled off.
Your thoughts on adding a tray below the ribs for water or apple cider?
You certainly can if you'd like but the Egg is really designed so that the water pans are not really that necessary. Try it out, we never know until we try
Them Bones are 💪🏼
Excellent, that’s a great compliment coming from a pitmaster such as yourself
It doesn't look like these were cooked with indirect heat using the conveggtor. Did I miss something?
Definitely indirect
@FOGOcharcoal Did ribs today following 2-2-1 indirect method. Turned out perfect! I have never made ribs this good. Thanks for the guidance!
Will this method work with baby back?
Yes, absolutely this is perfect baby back ribs
Mostly, but baby backs have a bit more thick meat areas, up around the large end of the rib and between most of the bones. So, when I cook BB's I do not go by just time alone, I go by the look of the bark color as it will usually be around the 2 hour mark! The time can and will vary a bit as all ribs are not the same. I look for the lighter side of a medium amber with a tint of redness. Do not let them get too dark! Usually you'll see the meat begin to pull back at the right color as it begins to show about a 1/4 of an inch of the meat pullback at the end of the bones. My rule of thump, if I have at least 3 bones with a 1/4 inch pullback... that is with my cooker temps running around 250. Also, I avoid running my temps too much above that as it tends to toughen up the outer bark. Wrap them in foil our peach paper. Also, it does help to add about a 1/4 cup of 3 parts of butter, honey, and your favorite BBQ sauce when you wrap them. I always do that! Using foil will cook a bit faster as the paper seems to protect the bark a little better and might take a bit more cooking time. That's a personal choice. If using foil, start checking for the meat pullback on all the ribs around one and a half hours, sometimes it will take a little longer as it depends on the actual size of the ribs, normally around 2 hours as if you are planning to use a glaze. Glaze time will usually take 30 minutes to about an hour. I find 45 minutes to be my sweet spot because of the sauces I use. That usually depends on which sauce you choose as there are so many. The more sugar in the sauce, the less time you want to allow for the glaze to tack up or watch it closely. If you allow for glazing too long with a sugary glaze, you could burn your glaze and it will likely harden up! They should be slightly tacky but not running off the ribs. If you are using a glaze with much less sugar, then your glaze should tack up after around 40 minutes. Flavor profiles vary with so many different tastes. I've found it enjoyable to experiment with a variety of seasonings and glazes. A lot a people don't bother with the glaze, as its a bit more time and labor consuming. If thats the case, just add about 30 to 45 minutes to your overall cooking time while they are wrapped. Important! You can also use an instant read thermometer in the thickest part of the rib, generally 195 - 200 is what I shoot for. Let them rest no less than 45 minutes in an insulated cooler to prevent them from cooling down too fast! That will insure the flavoring will be absorbed back into the meat as the meat begins to relax as it cools. This method has worked well for me for over 40 years! I use this method on my Large Green Egg and a Yoder YS 640 pellet smoker. For green eggs users, you must use the deflector plate! Try using a thick foil pan that fits between the plate and the rack filled half way with boiling water... this method nearly eliminates having to spritz as the steam is enough to keep the outside meat moist. Love FOGO charcoal both the large premium and the black bad medium size charcoal. I usually mix it up for the best heat distribution. Again, for fast cooks for high heat I use Jealous Devil for steaks or pizzas on a stone. Also for charing veggies and inside skirt steak! for fajitas.
I like bite thru myself.
I like your style
@@FOGOcharcoal Taking my first shot at ribs on my recently acquired BGE. I am really looking forward to it!
@@Stithmeister Awesome, let me know how they turn out
They turned out great! Thanks.
I like aliittle bite
You and me both!
I prefer bite off the bone. There is a fine line between fall off the bone and mushy ribs with no texture. I have done the 3-2-1 method and they were overdone and overrated. I am closer to a 2-1-1 timing mostly due to a shorter cook time.
You and me both Mike that’s exactly how I like my ribs too
Do you remove the membrane or leave it on?
I always remove it.
What charcoal for longer cooks?
Super Premium
Great video but I prefer Baby Backs to St. Louis ribs.
Thanks Tony, I am a St Louis guy all day long!
I like 'em both a bit chewy and fall off the bone!!
I just like ribs!
@Fogocharcoal yeah!! Me, too!! Lol bring 'em on!!! Lol 😋😋😋
Those ribs look like candy 🐖 💕
Thanks Blake they were definitely sweet!
My first thing was steak
You were a pro before you even got a BGE!
You made my day!! You need to look into P-R-O-M-O-S-M!
Thanks Phillip, I don't even know what that is!
Falling off the bone.
Yes please
You didn't boil them first? #trolling lol
Dang, I guess I skipped that step
Fob
Ummmmm........ok
Fall off, all day!
The controversy continues.......
Fall off the bone all day long and no sauce.
I'll expect an invite....
I like my ribs to have a slight tug when biting in. To me, falling off the bone is over cooked. Just my opinion.
Todd, I agree with your opinion whole heartedly!
Overcooked af lol
Hey, you say potato I say potahto