Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Big Honking Country Ribs

chocdocchocdoc Posts: 460
edited 6:11AM in EggHead Forum
5903155876_37829e0218.jpg
DSCN3351 by ChocDoc1, on Flickr

Sous vide'd a nice chunk of country rib for 12 hours at 60º C, rubbed with Penzey's Southwestern blend.

5903121746_cc5e48c3d2.jpg
DSCN3375 by ChocDoc1, on Flickr

Grilled on the mini to get that fat nice and tasty.

5903119376_f5e7638a11.jpg
DSCN3380 by ChocDoc1, on Flickr

Drizzled with a little Rufus Teague Honey Sweet, some grilled vidalia onions and a couple of slices of cheese bread.

Comments

  • FlaPoolmanFlaPoolman Posts: 11,671
    Love the big ones. I've had my butcher cut up a couple butts at 2" and slow cooked. Yours look perfect
  • DeckhandDeckhand Posts: 318
    Never tried sous vide/egg on country ribs but it works great on tri-tip and flank steak... always glad to see when it works.
Sign In or Register to comment.
Click here for Forum Use Guidelines.