Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

I haven't gotten on the egg in a while .. soo...

I hit the store hoping to pick up a fresh ham shank but they were out. Believe it or not they have them pretty regularly. I really wanted to cure something so we're going to see how a picnic does .. skin on and all.  It's in a maple cure until Friday morning.  

I also picked up three racks of baby backs and decided to do a sampler.  

On the top is an Asian inspired rack: 5 spice powder, granulated onion, mustard powder, sugar, and salt in the rub and then honey, soy sauce, sesame oil, sushi vinegar and minced garlic in the glaze.  The lower left is just my typical dressing, and the right was a dry rub - I used my beef rub, then sprayed with oil and reapplied when i glazed the others - these were particularly good.

I wasn't really thinking when i put the wood on and put a little too much .. so there was too much smoke .. but I would say regardless that the Asian inspired ribs are far better with just charcoal.
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  • SkiddymarkerSkiddymarker Posts: 6,187
    Looks good, I have a similar recipe for asian ribs. Not sure where I saw it, but some recipe suggested to cook the ribs as singles. More work to flip them, but the results are worth it. Lots of rub and glaze. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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