Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Ribs x 2

JayHawkEyeJayHawkEye Posts: 170
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!


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