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EGG Table Forum
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Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
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edited December 2012
im firing up my new large egg for the first time tonite (making ribs).just looking for tips on time,heat,wood chips,that sort of thing.can anyone help?thanks!
I usually follow the Car Wash Mike's method. Turns out a great product every time.
Killen, AL (The Shoals)
XL, Small, Minimax, and Mini BGEs
Did baby backs for lunch a while back. (Sorry but I can't remember who I got this from.)
350 indirect 1hr 40 min.
Pull membrane , rub. Put on at 350 and leave the hell alone for about that time. I opened 15 min early and sauced my half rack. This is called turbo ribs and I will never go back to 4 and 5 hour ribs.
Note: with or w/o mustard works
Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now).
thanks biggreenbamagriller!i think ill try this,i like the low and slow methods,more time for beverages!ill let u know how it turns out!thanks again!
edited December 2012
Ribs are often viewed as being good depending on what you are used to and like. The two bookends are basically a slow cooked "dry" rib, like those noted by Mickey (turbo) and BamaGriller (4-5 hour) above and "wet" ribs, Often called 3-2-1 ribs, basically smoked indirect at 225-250 for 2-3 hours, foiled with "juice/wine" for 1-2 hours and then sauced for 1/2-1 hour.
Although I prefer a dry more competition style rib, SWMBO prefers the fall off the bone very moist wet style rib. Both are good. IMHO wet style ribs are very overcooked - but that's just what she likes.
Wet ribs are easier with a guaranteed finish as you learn your egg's temp control.
Delta B.C. - Vee-Gan: old Indian word for poor hunter.
Welcome aboard and enjoy the journey. All great info above-just experiment and you will find the method(s) that work for you with ribs and everything else you can cook on the BGE.
Louisville; L & S BGEs
Pit Barrel Cooker
Green egg, dead animal and alcohol. The "Boro".. TN
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