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!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Let's get er done!

2

Comments

  • cazzycazzy Posts: 8,334
    edited May 2013
    Okay guys, going to use this cook for my entry to a throwdown.  My post will include all pics, but voting will only use one pic.  

    Which pic should I use for voting?

    1:
    image

    2: image

    3:image

    Or one of the other ones...if so, which one?
    Just a hack that makes some $hitty BBQ....
  • SmokeyPittSmokeyPitt Posts: 7,075
    I like pic #1.  There is something about the uniformity of the pullback on all the bones that just let's you know they were perfect! 

    Did you trim these yourself or buy them pre-trimmed?  They look really nice and even.  I have bought St Louis style at Costco before and they didn't do the best job.  Some of the bones were way meatier than others so it was hard to cook them consistently. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • cazzycazzy Posts: 8,334
    I like pic #1.  There is something about the uniformity of the pullback on all the bones that just let's you know they were perfect! 

    Did you trim these yourself or buy them pre-trimmed?  They look really nice and even.  I have bought St Louis style at Costco before and they didn't do the best job.  Some of the bones were way meatier than others so it was hard to cook them consistently. 
    Didn't do anything with them.  Bought them at Costco...swift pre-packed (3 of em in a pack).
    Just a hack that makes some $hitty BBQ....
  • SmokeyPittSmokeyPitt Posts: 7,075
    cazzy said:Didn't do anything with them.  Bought them at Costco...swift pre-packed (3 of em in a pack).
    Well then...I will have to give them another shot! 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • TexanOfTheNorthTexanOfTheNorth Posts: 3,909
    cazzy said:
    Dude you have been eating like crazy!! Those look amazing.
    I eat when i'm sad and i'm sad when I eat!!   :@)
    image
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • Great looking ribs
  • bccomstockbccomstock Posts: 337
    Nice!  Definitely go with pic #1..
    LBGE
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Blog: http://datcue.wordpress.com
  • lousubcaplousubcap Posts: 6,884
    @cazzy-I'm in your camp-no foil, no spray, no flip but I've never gotten such results-great cook.  And I would go with pic #1.  Good luck!
    Louisville   L & S BGEs 
  • cazzycazzy Posts: 8,334
    lousubcap said:

    @cazzy-I'm in your camp-no foil, no spray, no flip but I've never gotten such results-great cook.  And I would go with pic #1.  Good luck!

    Thanks cap! I'm going to do it again so I ensure it wasn't a fluke lol
    Just a hack that makes some $hitty BBQ....
  • MrCookingNurseMrCookingNurse Posts: 4,329
    edited May 2013
    I'm trying the KISS today! My ribs are usually labor intensive steps I took off of tv competition shows.

    Just doing smoke rub and time today ;)

    Maybe they'll turn out half as good as your look.

    Photobucket Pictures, Images and Photos


    3 racks of spares cut St. Louis with the big tips while.


    _______________________________________________

    XLBGE 
  • cazzycazzy Posts: 8,334

    I'm trying the KISS today! My ribs are usually labor intensive steps I took off of tv competition shows.

    Just doing smoke rub and time today ;)

    Maybe they'll turn out half as good as your look.

    Photobucket Pictures, Images and Photos

    Good luck...you'll love em!

    My actually tasted good too! Haha
    Just a hack that makes some $hitty BBQ....
  • MrCookingNurseMrCookingNurse Posts: 4,329
    I wanted to try the just s&p, but also wanted try new rub a guy sent me. Since its family coming over I didn't want too many choices.


    _______________________________________________

    XLBGE 
  • CoolBeesCoolBees Posts: 32
    These photos are so good, I am licking the computer screen!!

  • cazzycazzy Posts: 8,334
    CoolBees said:

    These photos are so good, I am licking the computer screen!!


    Thanks for the compliment!!
    Just a hack that makes some $hitty BBQ....
  • Sorry for the newbie question, but Chubbs' post makes reference to an "AR".  I checked the dictionary, but it's not in there.  Can someone enlighten me?

    Thanks

    RITC
  • SmokeyPittSmokeyPitt Posts: 7,075
    Sorry for the newbie question, but Chubbs' post makes reference to an "AR".  I checked the dictionary, but it's not in there.  Can someone enlighten me?

    Thanks

    RITC
    Welcome! 
    Adjustable Rig



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • henapplehenapple Posts: 14,670
    Ar 15. ..shoot the cook if the ribs aren't acceptable.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • jhl192jhl192 Posts: 806
    Why can't I see Cazzy's photo's.  All I see is a photobucket logo.  
    XL BGE; Medium BGE 
  • cazzycazzy Posts: 8,334
    jhl192 said:

    Why can't I see Cazzy's photo's.  All I see is a photobucket logo.  

    My account is over bandwidth. Too many people viewing my photos. Sry.
    Just a hack that makes some $hitty BBQ....
  • cazzycazzy Posts: 8,334
    edited January 2014
    Just a hack that makes some $hitty BBQ....
  • cazzy said:
    I like pic #1.  There is something about the uniformity of the pullback on all the bones that just let's you know they were perfect! 

    Did you trim these yourself or buy them pre-trimmed?  They look really nice and even.  I have bought St Louis style at Costco before and they didn't do the best job.  Some of the bones were way meatier than others so it was hard to cook them consistently. 
    Didn't do anything with them.  Bought them at Costco...swift pre-packed (3 of em in a pack).
    Did you pull the membrane off?
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
  • henapplehenapple Posts: 14,670
    If that's all you can do..
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • cazzycazzy Posts: 8,334
    @DoofusOfTheDay

    This makes my 3rd time i'm trying to respond.  Damn post approved hack

    I'm too lazy for that...plus, that wouldn't be keeping it simple, right?   :P

    Honestly, some of the best ribs i've ever had, have the membrane intact.  I have prepared them both ways, and have been unable to tell the difference.  Some people think the cooked membrane is a "tasty treat".  Right @henapple  
    Just a hack that makes some $hitty BBQ....
  • henapplehenapple Posts: 14,670
    Every man's fantasy is to be watching football and her making trips to the mancave.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • BeachBeach Posts: 7
    I'm a true NOOB to the BGE coming from a Webber. After combing post looking for the method on rib cooking. The KISS method looks the best! No foil, spritz or flip, just season & cook!!! Your ribs look amazing, I hope my first cook turns out just as good
  • CharlesmaneriCharlesmaneri Posts: 1,295
    cazzy  Dude they look fantastic great job !!!!
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
  • m_reesem_reese Posts: 7
    cazzy said:
    Griffin said:

    Pork lollipops!! Looks outstanding. I've become a fan of salt and pepper brisket, guess I need to give it a shot on ribs as well.

    You'll never go back! Combined with the oak...these were off the wall.
    Cazzy, I realize this is now a couple years late, but I'm new to the rib game. I'm giving ribs a go for the first time this weekend for my birthday, and this seems like the best/easiest method. I'm guessing these were done at around 250* in the dome, correct? If so, about how long do you think these took. I realize each cut of meat is going to cook a little different, just looking for a ballpark.

    Also, did I read this right that you used oak with this pork? I was planning on hickory as I had never thought about using oak w/ pork, but being in Texas, I love me some oak.

    Thanks.
  • Roadpuke0Roadpuke0 Posts: 351
    Brother those look awfully tasty looking. Fricken nice job!
    Plumbers local 130 chicago.   Just a terd hearder!    Why do today what you can do tomorrow

    weapons: XL, Minie, old gasser, weber, Bradley smoker and sometimes talent!

    Gurnee, illinois 
  • WolfpackWolfpack Posts: 1,482
    Missed this one first time around- @cazzy some of your best work
    Greensboro, NC
  • cazzycazzy Posts: 8,334
    edited April 24
    m_reese said:
    cazzy said:
    Griffin said:

    Pork lollipops!! Looks outstanding. I've become a fan of salt and pepper brisket, guess I need to give it a shot on ribs as well.

    You'll never go back! Combined with the oak...these were off the wall.
    Cazzy, I realize this is now a couple years late, but I'm new to the rib game. I'm giving ribs a go for the first time this weekend for my birthday, and this seems like the best/easiest method. I'm guessing these were done at around 250* in the dome, correct? If so, about how long do you think these took. I realize each cut of meat is going to cook a little different, just looking for a ballpark.

    Also, did I read this right that you used oak with this pork? I was planning on hickory as I had never thought about using oak w/ pork, but being in Texas, I love me some oak.

    Thanks.
    Yeah...roll 250 dome, raised indirect.  This cook was oak, but I now do 60/40 oak cherry.  Really like the combo.

    I use STL from Costco for this cook, but spares are fine too.  Season with whatever...S&P is great but can be a tad boring. 

    Toss them on the egg and let em go for 4 to 5 (depending on which cut you go with) hours before you check them.  Look for visual queues look meat pull back, then you can further check with the bend or toothpick test.  Try to keep your temp steady the whole cook and you'll do just fine.  

    Just a hack that makes some $hitty BBQ....
Sign In or Register to comment.