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| Name: |
Talullahhound
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| Subject: |
BGE Question - ribs
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Date:
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10/22/2010 5:56:50 PM
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I don't have a BGE, but my BIL does. And he's asking me about cooking ribs on the BGE. On our kettle grill, we use the "indirect" method, i.e., having the heat on one side and the meat on the other for a long slow cooking.
Can anyone give me any practical advice on how to accomplish this on the BGE? We're cooking tomorrow (Sat).
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| Name: |
Ulysses E. McGill
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| Subject: |
BGE Question - ribs
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Date:
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10/22/2010 8:47:07 PM (updated 10/22/2010 8:51:41 PM)
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The egg works different than a Webber. He needs what is called a plate setter if he doesn't have one. It is a ceramic plate that sits over he fire (between the coals and food being cooked). It raises the grate and it provides a good place to set liquids under the meat for moisture control . Set the temp low (225-250) and let the egg do what it do best!
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