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ribs are on

Ribs are on, does anyone flip ribs? I usually use a rack figured I would lay them flat this time. Also I was wondering, because I dont really know and tried looking it up but I may have to wait to see when I open it. This brisket, I am wondering if its a flat or packer, or are they the same? I think a packer has the deckle right? Im so confused, I did look at brisket 101. If I remember right CT told me to use plenty of apple juice right? No he didnt thats were I messed up last time. I will be using him recommendation on just BBR and nothing else. We'll see this weekend should work out. imageimage
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Comments

  • billyraybillyray Posts: 1,116
    edited May 2013
    Looks like the whole packer. Whole packer has the point and the flat, should be in the 12 to 16 pound range.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
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  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    I do not flip my ribs... until the very end of a cook to get a little direct heat on both sides.

    Looks like a packer to me. And, yes, a packer has both the flat and the deckle (or point).
    ---------------------------------------------------------------------------------
    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
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  • chris123stockchris123stock Posts: 664
    billyray said:
    Looks like the whole packer. Whole packer has the point and the flat, should be in the 12 to 16 pound range.
    Yes this is 16 lbs. When I open it I guess I should look for the point,  I just dont know how to tell where the point is I do know its at the end. Thats about it.
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  • billyraybillyray Posts: 1,116
    edited May 2013
    The big thicker end. In your pic. it looks to be on the left.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
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  • GA_DawgsGA_Dawgs Posts: 273
    I don't flip my ribs, that looks like a packet. The point is fattier (more intramuscular fat) than the flat.
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  • chris123stockchris123stock Posts: 664
    billyray said:
    The big thicker end.@ In your pic. it looks to be on the left.
    @billyray Thanks 

    @GA_Dawgs  Thanks
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  • chris123stockchris123stock Posts: 664
    I do not flip my ribs... until the very end of a cook to get a little direct heat on both sides.

    Looks like a packer to me. And, yes, a packer has both the flat and the deckle (or point).
    Thanks
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  • SkiddymarkerSkiddymarker Posts: 6,286
    edited May 2013
    Chris - I flip if I'm saucing, obviously to get some sauce on the bone side. SWMBO likes wet ribs, I'm kinda of a dry guy. 
    Looks good! What did you dust those piggies with?
    Good luck with the brisket. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • lousubcaplousubcap Posts: 5,762
    edited May 2013

    WRT ribs-  All rib cooks are some variation around X-0-0 which translates into the following: Basically ribs are cooked as usual (bone side down for me) for the first X hours. Then they are removed from the cooker and wrapped with liquid (Q sauce, some other liquid for flavoring etc) in a foil pouch with the meat side down. This becomes step -0- mentioned above. The sealed ribs are then returned to the cooker.  At the end of the "0" time-frame, the ribs are removed from the foil and then put back on the BGE for the final "0" time-frame.  This is when sauce is added if your desire.  X-X-X defines the cook cycle.  Those of us X-0-0 run without any of the above extras.  It's all in what you like  And to determine when they are finished-the bend test if you have full racks-pick them up on one end and if they bend around 90* they are finished.  Another method-use a toothpick and insert in the thickest meat-in and out with no resistance and finished. Also look for a good meat pull-back on the bones. 

    And since we are in information overloard-here are some great brisket sources-http://www.amazingribs.com/recipes/beef/texas_brisket.html
    http://www.bubbatim.com/
    http://www.nakedwhiz.com/recipes.htm
    http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html
    All the info you will ever need. Enjoy the journey-

    Louisville
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  • chris123stockchris123stock Posts: 664
    Chris - I flip if I'm saucing, obviously to get some sauce on the bone side. SWMBO likes wet ribs, I'm kinda of a dry guy. 
    Looks good! What did you dust those piggies with?
    Good luck with the brisket. 
    Now you are asking what I dusted them with? Come on you know I'm a trilbys kind of guy, its the mild rub. Love it.
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  • chris123stockchris123stock Posts: 664
    Well they were good I must say.imageimage
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  • cazzycazzy Posts: 6,903
    edited May 2013
    Chris...you don't need to do nothing...

    Just saying :D

    http://tinyurl.com/No-Flipping-No-Sauce-No-Foil
    Just a hack that makes some **** BBQ...
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  • smokesniffersmokesniffer Posts: 1,691
    I'd defiantly eat those. Nice going.
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  • chris123stockchris123stock Posts: 664
    cazzy said:
    Chris...you don't need to do nothing... Just saying :D http://tinyurl.com/No-Flipping-No-Sauce-No-Foil
    I didnt and they were great. Thanks
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  • cazzycazzy Posts: 6,903
    Looook good...nice color and good bone pull back. Love the pot you used for beans!
    Just a hack that makes some **** BBQ...
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  • chris123stockchris123stock Posts: 664
    cazzy said:
    Looook good...nice color and good bone pull back. Love the pot you used for beans!
    That pot is like 50 years old, I freaking broke the top on one cook. Trouble for me lol. Its a great pot though
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  • SkiddymarkerSkiddymarker Posts: 6,286
    Chris - I flip if I'm saucing, obviously to get some sauce on the bone side. SWMBO likes wet ribs, I'm kinda of a dry guy. 
    Looks good! What did you dust those piggies with?
    Good luck with the brisket. 
    Now you are asking what I dusted them with? Come on you know I'm a trilbys kind of guy, its the mild rub. Love it.
    I was just being the straight man.... Merilee makes some seriously good stuff. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    The results look pretty good! Did you make a dressing for your cole slaw?
    ---------------------------------------------------------------------------------
    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
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  • bbqlearnerbbqlearner Posts: 674

    Looks great - Great cook! =D>

    Btw, no drip pan between platesetter and ribs?

    Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts

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  • chris123stockchris123stock Posts: 664
    @bbqlearner na sometimes I might foil if its real messy or I want to keep the juices, I just said heck with it this time. Thanks
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  • chris123stockchris123stock Posts: 664
    @TexanOfTheNorth I didn't make it this time I think I was lazy yesterday.  
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