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Spare ribs

NibbleMeThisNibbleMeThis Posts: 2,293
edited 10:10PM in EggHead Forum
I smoked a rack of spare ribs today on my Egg.

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I trimmed them St. Louis style and rubbed them with a dry rub I have been working on.

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I smoked them with hickory and cherry. I had three chunks of hickory and 3 chunks of cherry buried in the lump. Once the Egg was settled for a while at 250f, I had a good, steady stream of light smoke.

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I took a rib class two weeks ago at Dead End BBQ here in Knoxville (their competitive team just took 3rd overall at the Whistlestop in Huntsville two weeks ago). We had several Eggheads in the class. So at 2 hours in and for the first time in a long time, I foiled the ribs using the technique taught in the class. It's a version of Trigg's Parkay ribs with sugar, butter, and Tiger sauce.

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Then I glazed them with a doctored commercial sauce and finished them. It took about 4 1/2 hours.

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My two boys devoured these ribs for lunch. I had two, they ate the rest. The flavor profile was great for sweet bbq ribs.

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Not bad for a mid-day meal ;)
Knoxville, TN
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Comments

  • ScottborasjrScottborasjr Posts: 3,494
    Looks good to me!! Not looking forward to when my little one eats my bbq, the grocery bill will grow something fierce. :ohmy: ;) :laugh:
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • HossHoss Posts: 14,600
    YUMMEE lookin BONES! :)BTW,BONES is what I call all ribs,was'nt being sarcastic at all. ;)
  • JeffersonianJeffersonian Posts: 4,244
    A nice-looking product there, NMT. Is the Tiger Sauce better as an in-foil add? I confess I've had it on sandwiches and such and thought at the time it was made from actual tigers.
  • eenie meenieeenie meenie Posts: 4,393
    Chris, your spares look delicious and your photography is outstanding, as usual! :)

    I'm lookin to fix some baby back tomorrow.....most likely in the rain.
  • NibbleMeThisNibbleMeThis Posts: 2,293
    Try having a 6'4" 22 y/o still living at home going to college.....he eats "a little bit" :laugh: :ohmy: :P
    Knoxville, TN
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  • NibbleMeThisNibbleMeThis Posts: 2,293
    Bones were all that were left:)
    Knoxville, TN
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  • ScottborasjrScottborasjr Posts: 3,494
    Yep, that's what I'm scared of ;) He's almost six now and I know tomorrow he's going off to college. Hell, he was just starting to walk two weeks ago it seems like :)
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • NibbleMeThisNibbleMeThis Posts: 2,293
    I had it for the first time at the rib class two weeks ago. I don't think I'd care for it by itself as a hot sauce, I much prefer Fire Ant Juice.

    But it seemed to work in the class mixed with the honey and butter so I tried it at home. I think it's pretty good as a component that way.
    Knoxville, TN
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  • NibbleMeThisNibbleMeThis Posts: 2,293
    Good luck! It was raining when I put the rack on in the morning but cleared up in the afternoon.

    Stay dry and I look forward to seeing your baby backs!
    Knoxville, TN
    Nibble Me This
  • EGGARYEGGARY Posts: 1,222
    Nice looking ribs. What was the size of the wood chunks ? How did the ribs taste with all that smoke ? I did ribs with just 2 maple and 1 apple. I know it is a matter of preference but I am curious with the amount of wood junks you used.

    The one thing I like about reading all these posts is learning something new.

    Gary
  • RU EggsperiencedRU Eggsperienced Posts: 1,527
    Chris - Looks Fantastic.

    I did some ribs yesterday too with my own rub, all three styles of Carnivore sauce. Actually I usually steep in foil for an hour (modified 3-1-1) and this time since I had no apple juice, so I used Champagne! had a bottle in the fridge from New Yrs... I thought there was going to be a fight at the table for the last couple ribs.. Don't think it can be attributed to the champagne, though you never know.
  • NibbleMeThisNibbleMeThis Posts: 2,293
    They were smaller than the ones I normally use, only about 2" x 2" x 1". If anything, I would have liked more of a smoke flavor.
    Knoxville, TN
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  • NibbleMeThisNibbleMeThis Posts: 2,293
    Jerry - great idea on the champagne!

    I haven't tried the new Carnivore, only the Robust and Sweet. How did you like that new one?
    Knoxville, TN
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  • NJ-GrEGGNJ-GrEGG Posts: 171
    The only "bone to pick" is it appears you only cooked one slab!!

    When you shop for spears what weight do you look for? 3 pounds or under?
  • elzbthelzbth Posts: 2,075
    Your ribs look perfect - :)
  • tjvtjv Posts: 3,715
    looks like a trimmed st. louis cut, my favorite rib cut but hard to find. very nice cook, t
    www.ceramicgrillstore.com ACGP, Inc.
  • FluffybFluffyb Posts: 1,815
    Those ribs look perfect. Cooking some baby backs later today, hope they come out half as good.
  • NibbleMeThisNibbleMeThis Posts: 2,293
    Ha ha, tell me about it.

    I'm not worried so much about weight as I do color and that it's not "enhanced".
    Knoxville, TN
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  • NibbleMeThisNibbleMeThis Posts: 2,293
    TYVM!
    Knoxville, TN
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  • NibbleMeThisNibbleMeThis Posts: 2,293
    Dead End BBQ says they get them already St Louis trimmed from Hormel (restaurant service division, I'm sure) but I've NEVER seen St Louis trimmed in the retail stores around here.

    Fortunately I've had a lot of practice at trimming them down myself :laugh: :woohoo:
    Knoxville, TN
    Nibble Me This
  • NibbleMeThisNibbleMeThis Posts: 2,293
    Good luck with those! I need to make me a few racks of baby backs soon. I like 'em both.
    Knoxville, TN
    Nibble Me This
  • jaydub58jaydub58 Posts: 2,127
    Beautiful ribs and a newbie question:

    What is meant by 3-1-1 method?

    Greenhorn minds want to know.
    TIA

    :unsure:
    John in the Willamette Valley of Oregon
  • RU EggsperiencedRU Eggsperienced Posts: 1,527
    Chris - I used Chipolte mixed w/Robusto. This is what was recommended by Big'un when I met him at Eggtoberfest.... I also used the Sweet...

    Both were unbelievably good - which is expected now by the way!
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