Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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Ribs x 2

JayHawkEyeJayHawkEye Posts: 192
My parents came up from Kansas for the weekend so decided to do some back ribs last night for them. I like spicy but my mom (and my daughter) prefer no heat. To keep everybody happy I used different rubs. On one of the racks it was yellow mustard and bone-suckin rub. On the other it was yellow with equal parts hot bone-suckin, DP redeye, and DP Jamaican firewalk. 
I put them on with the PS legs up, drip pan, grid on top of the spider and let them go low at 215* while I went back to work (didn't know exactly when I'd get home). They weren't that close after 4 hours so I sped them up in some foil at 300* for an hour. They bent okay (and everyone was hungry) so I pulled the plate setter and licked 'em with a little direct flame for a smidge.
They turned out pretty darn good. Not the best meat to work with, but the bite was good and the flavor was there. I used a different finishing sauce than my normal blue's hog/gates combo but my dad said he liked it and that's good enough for me.
The downside was being on this frickin diet and having to settle for just a few ribs and a salad!


"Take yourself lightly, but what you do seriously." - M. Martin XL BGE - Johnston, IA
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