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Ribs 3-1-1 method
Comments
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Nice write up. Great looking food. Your egg is blue._______________________________________________XLBGE
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So when you foil the ribs for the first 1 in the 3-1-1, do they go back on the grill or in a cooler?NW IOWA
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Whoa a blue egg. Nice. Did it come like that or you spray paint it?
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Philly35 said:So when you foil the ribs for the first 1 in the 3-1-1, do they go back on the grill or in a cooler?
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Great write up, thank you. What rub and sauce do you use?LBGE & SBGE. Central Texas.
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Good pictures and write up, thanks for sharingSo your final verdict is direct for the last 0.5-1 ?
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This is a great write up! When foiling do you add anything (I.e. juice, brown sugar, honey)? I would also like to know what sauce you use.
Thanks again!Large BGE, Medium BGE, Kamado Joe Jr, 36" Blackstone Griddle Blackstone Tailgater and Roccbox owner/operator from Los Angeles -
@philly35 - the ribs are on the grill for the entire cook. They go on the grill.@socalcajudo - it is not spray painted. It came that way.@CPARKTX - I used to make my own rub and sauces. Now I use Dizzy Dust on ribs. And I pick up different sauces to try at the grocery store. The wife likes sweet baby rays. I've been really liking old Carolina sauces. It's a local place here in the Cleveland area.@walrusbbq - correct. When I cook ribs today I do the last .5-1 hour direct. They usually only take about half hour. And I don't leave the grill until they are done. I will sauce and let them go about 10 minutes. Sauce and flip some more. Let it go another 10 minutes or so. I will flip every 5 minutes from here until I take them off if I haven't done so already.@Wylecyot - Sometimes I'll spritz with apple juice or apple cider. Or a combo of the two. Maybe some other concoction with a certain beer ,wine, or booze. All depends on my mood and what I'd like. I've foiled with nothing. I've added whatever I'm spritzing. I've added honey once. But I've never tried brown sugar. Skies the limit to your imagination. I just use what I like or what tastes good on ribs. In these pictures they went into the foil with nothing.-------------------------------------------------------------------------------Strongsville, OhioYes. I own a blue egg! Call Atlanta if you don't believe me![I put this here so everyone knows when I put pictures up with a blue egg in it]
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Curiosity is killing me. Any more detail on the blue egg? Is it the only one. Do you know why it came in blue?Killen, AL (The Shoals)XL, Small, Minimax, and Mini BGEs
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@BigGreenBamaGriller - I bought it off a dealer in the Tampa, Florida area. Around 1999-2000. My understanding is BGE was playing with different colors in the late 1990's. They made around 200 Large Big Blue Eggs. That's all I know. Its a full fledged BGE. Only difference is its blue.-------------------------------------------------------------------------------Strongsville, OhioYes. I own a blue egg! Call Atlanta if you don't believe me![I put this here so everyone knows when I put pictures up with a blue egg in it]
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Wouldn't this be a cool cook for you!!!
http://www.cbc.ca/news/canada/nova-scotia/story/2013/06/09/ns-blue-lobster-caught.html
Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada). -
Good write up. I do mine in a similar fashion.Dave - Austin, TX
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I've had some questions here about the rub and sauce. Both in these pictures were homemade. I learned everything from the fine folks here over the years. When I got started I learned a lot from someone named JJ. He passed on a few years back. But some of his recipes live on. Here's the rub I used on the ribs in the pictures:I did a search at that site for the sauce I used here. Couldn't find it. I'm looking at the printout. It looks like its from GFW. Another great egger who helped me a lot when I got started. I just attached the scanned page for you if you want it. Its a no cook bbq sauce.-------------------------------------------------------------------------------Strongsville, OhioYes. I own a blue egg! Call Atlanta if you don't believe me![I put this here so everyone knows when I put pictures up with a blue egg in it]
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Great pics, thanks! Bookmarked.Finally back in the Badger State!
Middleton, WI -
Very nice egg indeed
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@fiver29...this is probably a stupid question but I need to ask...
In your Step 4, you say rotate the ribs 180 degrees. Are you flipping the ribs top to bottom, or rotating the entire rack within the egg (i.e. front to back)?
Thanks again for the steps!
Large BGE, Medium BGE, Kamado Joe Jr, 36" Blackstone Griddle Blackstone Tailgater and Roccbox owner/operator from Los Angeles -
@wylecyot good question actually. In the picture I am using the V rack. I flip each rack over end to end. I also picked up a rib rack at Lowes or Home Depot. It has a bottom to each so I can simply rotate 180 degrees. That's usually what I use these days unless I'm cooking more racks.-------------------------------------------------------------------------------Strongsville, OhioYes. I own a blue egg! Call Atlanta if you don't believe me![I put this here so everyone knows when I put pictures up with a blue egg in it]
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fiver29, great looking cook. I can't tell by the pics, are those baby backs or spares?
I'm just putting on two racks of St Louis spares right now and considering following your excellent tutorial. If yours are baby backs, how much time should I add for SRs?
TIA
John in the Willamette Valley of Oregon -
Great looking cook - definitely a bookmark!
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@wylecyot Here is a picture of the racks I use for ribs. The one on the right has a bottom to it which makes it easy to rotate the racks 180 degrees at once. The BGE V rack doesn't have that so I flip the racks end to end.@jaydub58 They are baby backs. I do spares the same way. I don't adjust time for spares. If they aren't really flexible at 1 hour I may let them go another half hour. Just to make sure they are good and tender.-------------------------------------------------------------------------------Strongsville, OhioYes. I own a blue egg! Call Atlanta if you don't believe me![I put this here so everyone knows when I put pictures up with a blue egg in it]
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Many thanks, I think I'll try it on the SR's I have cooking now!
BTW.................................did anyone mention to you that your egg is blue?
John in the Willamette Valley of Oregon -
Nice looking ribs! I was wondering what you were up to. Great post.
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Oh Good heavens no. We are plumb outta SBR. All I have is sticky fingers habanero hot, BSS habanero, and the spicy one Bowhunr sent me in a piggy bottle - Baby Huey Sweet Fire, that I was savin for another day. Is that day here already?
Oh almost forgot, I have an unopened jar of Bourbon BBQ sauce from Williams Sonoma, does anyone know what it does to already outstanding, excellent ribs?
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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Too late for a response. Went with baby huey and preliminary QA tests are outstanding. I might have to get with @bowhunr for a case.
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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Here is how it came out. Outstanding! It was well pulled and tasted like heaven! Dinner, for once, will be served in an hour. I have been always late with the ribs.
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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