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Let's get er done!

cazzy

cazzy Posts: 9,136

May 2013 edited May 2013 in EggHead Forum

2 slabs of St. Louis cut seasoned two ways were put on about 9:45. One with Dizzy Pig Red Eye Express and one with 2 parts coarse pepper to 1 part Kosher Salt.

No Foil, No Spray, No flip, and I'm thinking No Sauce!

Just a hack that makes some $hitty BBQ....

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Comments

MrCookingNurse Posts: 4,665

May 2013

Dude you have been eating like crazy!! Those look amazing.

_______________________________________________

XLBGE
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MrCookingNurse Posts: 4,665

May 2013

Btw, what size egg is that?

_______________________________________________

XLBGE
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cazzy Posts: 9,136

May 2013

MrCookingNurse said:

Btw, what size egg is that?

Large.

Just a hack that makes some $hitty BBQ....
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cazzy Posts: 9,136

May 2013 edited May 2013

MrCookingNurse said:

Dude you have been eating like crazy!! Those look amazing.

I eat when i'm sad and i'm sad when I eat!! :@)

Just a hack that makes some $hitty BBQ....
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Little Steven Posts: 28,817

May 2013

Hot sauce on the side man!

Steve

Caledon, ON

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Mickey Posts: 19,717

May 2013

Looking goode man.

Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd.
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travisstrick Posts: 5,002

May 2013

No foil and no spray is the only way I do it.

Be careful, man! I've got a beverage here.
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travisstrick Posts: 5,002

May 2013

no flip either

Be careful, man! I've got a beverage here.
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cazzy Posts: 9,136

May 2013

travisstrick said:
no flip either
That too!! Never have flipped

Just a hack that makes some $hitty BBQ....
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cazzy Posts: 9,136

May 2013 edited May 2013

Okay...all done. I had to leave the area cause I was in rib heaven. The DP Red Eye Express ribs were really good, but the S&P ribs were unreal. Not only the best ribs i've made, the best i've ever eaten! B-)

Wow...did I just say that? LOL

Yep, the bend!!

Just a hack that makes some $hitty BBQ....
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MrCookingNurse Posts: 4,665

May 2013

Uh wow

That's killer dude

Time & temp?

_______________________________________________

XLBGE
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Spaightlabs Posts: 2,349

May 2013

Yer killin me. Look awesome.

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cazzy Posts: 9,136

May 2013

MrCookingNurse said:

Uh wow

That's killer dude

Time & temp?

They were ready a little after 5 hours. 255 dome.

Just a hack that makes some $hitty BBQ....
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Chubbs Posts: 6,929

May 2013

You just hit a homer man. Look incredible. I never get that good of pullback on my ribs. Reason number 143 why I am ordering a AR soon.

Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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chris123stock Posts: 664

May 2013

Sweet like sugar, man those look amazing. You are the man cazzy. ^:)^

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Scottborasjr Posts: 3,494

May 2013

Now I have to go to the freezer and start thawing some ribs. . . Looks awesome as always cazzy.

I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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Botch Posts: 16,624

May 2013

I just ate, and I'm drooling like a firehose; dayam those look good! :-bd

___________
"We are currently clear on OPSEC..."
Ogden, UT

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smokesniffer Posts: 2,016

May 2013

Ya nailed it Cazzy ^:)^

Large, small, and a mini
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caliking Posts: 19,147

May 2013

****!! Those ribs look downright sexy!

#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.
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jccbone62 Posts: 248

May 2013

Those are down right perfection. The best looking spare ribs I've ever seen. Very nice.

XL owner in Wichita, KS
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Fred19Flintstone Posts: 8,173

May 2013

Straight up awesome!

Flint, Michigan
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Duganboy Posts: 1,118

May 2013

@cazzy those look incredible. As someone else stated, that is the most uniform pullback I've ever seen on St. Louis ribs. Great job.

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henapple Posts: 16,025

May 2013

MrCookingNurse said:
Dude you have been eating like crazy!! Those look amazing.
No... He's eating like Cazzy.

Green egg, dead animal and alcohol. The "Boro".. TN
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Jamieoro Posts: 180

May 2013

Niiiiiiice!

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shtgunal3 Posts: 5,973

May 2013

All I know to say is .... Holy $hit!!!

___________________________________

LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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JRWhitee Posts: 5,678

May 2013

Those look fantastic, I have always done baby backs but Costco has St. Louis going to give them a try.

_________________________________________________
Don't let the truth get in the way of a good story!
Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man Group
Johns Creek, Georgia
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Griffin Posts: 8,200

May 2013

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.

Rowlett, Texas

Griffin's Grub or you can find me on Facebook

The Supreme Potentate, Sovereign Commander and Sultan of Wings

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cazzy Posts: 9,136

May 2013

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.

Just a hack that makes some $hitty BBQ....
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Solson005 Posts: 1,911

May 2013

Looks awesome! =P~

Ribs just went on the menu for the upcoming long weekend!

Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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SaturdayFatterday Posts: 468

May 2013

Those look de-damn-licious. My mouth is watering uncontrollably. Great cook!

[Northern] Virginia is for [meat] lovers.
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