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 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, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

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.

Comments

  • SkiddymarkerSkiddymarker Posts: 7,601
    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. 
Sign In or Register to comment.
Click here for Forum Use Guidelines.