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It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

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So I got all these Briskets........

I figure why not make ribs. Really trying to get the rib recipe dialed in. I can cook them fine, I just don't have a "go-to" like I do with brisket. So I'm doing 4 racks of St. Lou's 4 different ways. 1 with Dizzy Dust and Blues Hog. 1 with Dizzy Dust and Blues hog honey mustard. 1 salt and pepper dry and 1 with salt lick rub and sauce. The best I've ever done is salt lick style but I'm loving the blues hog lately. It was way too sweet for me when I first tried it but it has really grown on me. This is the first I've tried it on anything besides chicken. Got the rig fired up, time to hit the pool for several hours of R&R (and sippin'). image

image.jpg 1.7M
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Comments

  • travisstricktravisstrick Posts: 4,851
    Let me know how the BH mustard turns out. That's the only one I have not tried. 
    Be careful, man! I've got a beverage here.
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  • Will do. I haven't tried it either. I have an unopened Tennessee Red too. Kind of interested in that one too. Never tried it.

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  • LitLit Posts: 4,028
    Sure you have heard it before but the Blues Hog original and Tennessee red mixed 50/50 cuts the sweetness and thickness and adds a little kick
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  • travisstricktravisstrick Posts: 4,851
    They are only $3 at HEB. Kind of hard to not use them on everything. 
    Be careful, man! I've got a beverage here.
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  • Thanks lit. I think I have seen people say that but had forgotten. I have both so I will mix some up tableside and see how it goes.

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  • lousubcaplousubcap Posts: 6,711
    @Cen_Tex-what are you gonna do with the flap meat from the St Louis trim job??  BTW-looks great. 
    Louisville   L & S BGEs 
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  • lousubcap said:
    @Cen_Tex-what are you gonna do with the flap meat from the St Louis trim job??  BTW-looks great. 
    crazy thing but the St. Lou's were cheaper than full spares at the store this week. Same store as the briskets. it was like opposite week. They did have a little flap but it was mostly trimmed. I cleaned them up a trashed it. 

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  • These pics are ridiculous. They are different on every device I look at them on. good on the iphone, sideways on the PC, I'm afraid to look at my Ipad. First world problems I guess but dang.



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  • lousubcaplousubcap Posts: 6,711
    Now that's a score-I found spares for $1.89/# yesterday (not the best but decent) but have never seen St. Louis in the same ball-park.  When you have a choice between lucky and good...
    Louisville   L & S BGEs 
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  • travisstricktravisstrick Posts: 4,851
    Iphone- normal view
    Imac- sideways
    Ipad- sideways

    I think its a mobile site vs normal site thing. 
    Be careful, man! I've got a beverage here.
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  • lousubcap said:
    Now that's a score-I found spares for $1.89/# yesterday (not the best but decent) but have never seen St. Louis in the same ball-park.  When you have a choice between lucky and good...

    $2.29 St. Lou's, $2.89 spares. Select Brisket $3.89, CAB $1.77. I didn't want to leave the store in fear it might all change when I went out the doors. I'm sure it has.

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  • Iphone- normal view
    Imac- sideways
    Ipad- sideways

    I think its a mobile site vs normal site thing. 

    Mine are normal on phone and iPad but sideways on PC.

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  • MrCookingNurseMrCookingNurse Posts: 4,309
    Looking good. You just smoking or gonna foil?


    _______________________________________________

    XLBGE 
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  • Looking good. You just smoking or gonna foil?

    If i have to foil anything, I'm not cooking it. I'm straight up smoke and spice on everything I do.

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  • MrCookingNurseMrCookingNurse Posts: 4,309



    Looking good. You just smoking or gonna foil?




    If i have to foil anything, I'm not cooking it. I'm straight up smoke and spice on everything I do.

    I assumed, but was just seeing what your game plan was. I did the whole labor intensive foil and 3-3000 steps you see on tv and compitition stuff ever since I got my egg. I'm quickly changing to smoke and time after some great results and some threads on here.

    My butt is 275ish till done
    My ribs are 250ish till done

    Ready to see some pics man!


    _______________________________________________

    XLBGE 
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  • hapsterhapster Posts: 7,057
    Sideways or straight up... They're some damn fine looking ribs!

    Bravo!!!
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  • MrCookingNurseMrCookingNurse Posts: 4,309
    edited June 2013
    From sex panther to snooty charcoal :-?


    _______________________________________________

    XLBGE 
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  • Z_EggineerZ_Eggineer Posts: 568
    They are only $3 at HEB. Kind of hard to not use them on everything. 
    No fair!
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  • calikingcaliking Posts: 7,064
    Don't know how I missed this thread. So what's the verdict? Had I seen it in time I would have suggested one rubbed with salt, cumin, and cayenne.

    I cooked a rack with a mustard sauce once and it was good but the sauce after cooking tasted very different from the sauce out of the bottle. Was still good though.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • MrCookingNurseMrCookingNurse Posts: 4,309
    caliking said:

    Don't know how I missed this thread. So what's the verdict? Had I seen it in time I would have suggested one rubbed with salt, cumin, and cayenne.

    I cooked a rack with a mustard sauce once and it was good but the sauce after cooking tasted very different from the sauce out of the bottle. Was still good though.

    I've left mustard off my ribs because it turned to mush more times than success.


    Maybe cen-tex passed out in the pool.


    _______________________________________________

    XLBGE 
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  • The blues hog mustard and salt lick were the winners. Both mustard based sauces. I have to say, they were cooked perfectly, tasted good, but we just aren't rib people. I really never get them when I go out and I make them like 2x a year. I can do them fine, just don't love them. We each had like 2-3 and were done. I enjoyed the twice bakers and corn more. They were awesome. image
    image.jpg 1.4M

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  • billyraybillyray Posts: 1,122
    Will do. I haven't tried it either. I have an unopened Tennessee Red too. Kind of interested in that one too. Never tried it.

    To get a real nice glaze and great taste, I mix the BH 3 to 1 with the TR
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
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  • calikingcaliking Posts: 7,064
    Looks pretty good from here.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Smokin_TroutSmokin_Trout Posts: 171

    WTH- read all that to get to the end and see one little picture! What's this place coming to?

     

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  • henapplehenapple Posts: 14,596
    With all those briskets i assuming you'll be cooking one in late June.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • GriffinGriffin Posts: 6,990
    Looks good CT. What did you think of the salt and pepper ribs? I tried them this weekend. Not impressed.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Griffin said:
    Looks good CT. What did you think of the salt and pepper ribs? I tried them this weekend. Not impressed.
    No bueno. by far the least impressive of the bunch. 

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  • GQuizGQuiz Posts: 685
    They look amazing. Blues Hog Honey Mustard and Dizzy Dust... that's it? Did you baste with anything after? What internal temp? Sorry for all the questions, but you and Travis spell it out so simple. It's easily repeatable. And my Egg tends to me-proof it.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
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  • GQuiz said:
    They look amazing. Blues Hog Honey Mustard and Dizzy Dust... that's it? Did you baste with anything after? What internal temp? Sorry for all the questions, but you and Travis spell it out so simple. It's easily repeatable. And my Egg tends to me-proof it.
    Dizzy dust front and back
    250 dome over oak for about 5 hrs (bend test and bone wiggle test)
    When done, Glaze with BH Honey Mustard for about 15 minutes while setting the table.

    That's it. 

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