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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

First Ribs Ever. Open to advice/suggestions.

No experience with ribs before the BGE.  Today, cooked 6 slab!  For a Newbie and a first try at ribs I'm pleased.  And to be honest, I think I owe most of my success to the folks on this forum.

Used the "Basic Rub" from the BGE cookbook and set the BGE for indirect and broke out the two tier rack.  I set a goal of maintaining a cook temp of between 210 and 225 and kind of "guessed" that 8 hours should take care of it (based on suggestions from the BGE Forum).  I was anxious to see how well it would maintain heat since the high for the day was 10 degrees and the winds were a steady 19 mph with higher gusts.

Smoked with a combination of hickory and apple.  Once I hit 225 the BGE did its job and maintained a near perfect temp for the first 6 hrs. of the cook, and then only dropped because I opened the lid for the first time to do a temp check.

When all was said and done most had a very nice bark.  Everything had a great smoke ring.  However, one rack on the lower level had a few spots that were undercooked on the under side.

After the ribs were pulled off I still had plenty of fire, especially for a low temp cook. So, I took about 30 oysters a friend gave me and opened them up.  I put a "dab" of Roasted Garlic Butter (BGE cookbook) on each, topped with parmesan and Romano cheese.  On about 5 I sprinkled with the BGE Basic Dry Rub and 5 others sprinkled very lightly with cayenne  pepper.

Overall, I was very well pleased!  The family ate well and they too were pleased as well.

I think next time I will cook fewer ribs so that I can avoid any tough bark (again, just a couple of spots where the meat hung over the gap between the plate setter and the fire box)

My question concerns trimming and prepping the ribs.  These slabs of rib were HUGE.  I trimmed lots of nice lean meat off (thinking of grinding and making sausage).  So does anybody know of any good step by step YouTube videos on trimming ribs (found one on removing the membrane that was very helpful)?




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