Scantlings

Alright - I got roped into this rib cooking contest on may 4th, and now that we are officially 1 month out from the competition I better get my rear in gear. Have to admit, I've never made ribs before...and I've only eaten them a handful of times. Ooof, this could be bad. Anyway I need some input from you guys. Who makes awesome ribs, and how do you do it?

The competition criteria/info is as follows:
Provided with 2 racks of St. Louis Style ribs
Have to cook them in a Big Green Egg smoker/grill thing
Pick up meat between 7 and 8AM, and turn in your finished product between 2 and 3PM

Also, no beer. What gives?!?! Who wants to stand around grilling things all day and not have a beer? I get real creative when drinking and cooking. Almost enough to throw in a DNS. Damn...

Britch:
My neighbor has one of those green egg BBQ's and so does Paul Serini. They both swear by them.

What are St. Louis ribs?

Do they expect a dry or sauced rib?

If sauced is OK, then
1.) Season ribs w/salt & pepper (or Montreal steak rub). Sear over a grill until brown. remove from grill.

2.) Paint ribs with oyster sauce and wrap in tin foil. Yeah, that's right, oyster sauce, buy it at the chinese market.

3.) Cook over very low heat, 180-220 deg F, until nearly falling off the bone tender, a couple of hours. A smoker should be ideal for this.

4.) Unwrap and briefly sear to carmelize. Serve. Bask in the adulation which is justly yours.

I live in West Texas, where BBQ is a religion. A 2-time winner of the Terelingua rib contest is a regular at my parties, and he thinks these ribs rock. I can't tell you how many rib aficionados think these are the best they've ever had.

Good a place as any.

SWMBO makes some rocking dry rub ribs but I don't know her spice mix.

What I need is all the reasons I need a green egg. For 30 years I was a Weber kettle devotee but went to the dark side with a 6 burner Weber propane that is great for steaks, lamb, chops, sausages but doesn't slow cook worth a damn. Obviously, as a transplanted texan, I need an egg for roasts, brisqet, whole birds, pork shoulder, ribs, etc but so far, she is resisting. I've tried the cheaper cuts of meat arguement, but.... Something about new furniture.

Help!

Alright, we've got two kinds of ribs on the grill now, one Rob's way with the oyster sauce, and another that we have to spritz with apple cider/apple cider vinegar mix every half hour. The latter will be finished with a coffee bourbon BBQ sauce I just made...until then, I guess we'll have some beers.... Cheers and a happy sunday funday to you all, scantlings!

Britches wrote:Alright, we've got two kinds of ribs on the grill now, one Rob's way with the oyster sauce, and another that we have to spritz with apple cider/apple cider vinegar mix every half hour. The latter will be finished with a coffee bourbon BBQ sauce I just made...until then, I guess we'll have some beers.... Cheers and a happy sunday funday to you all, scantlings!

The oyster sauce with ribs works well, to change the tone completely coat (coat, not sprinkle) the sauced ribs with dried oregano before grilling. Instant Greek ribs.