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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Big Honking Country Ribs
Options
chocdoc
Posts: 461
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.
DSCN3375 by ChocDoc1, on Flickr
Grilled on the mini to get that fat nice and tasty.
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
-
Love the big ones. I've had my butcher cut up a couple butts at 2" and slow cooked. Yours look perfect
-
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.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum