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1st ribs are on the LBGE.

CharlieTNCharlieTN Posts: 177

image

 

Not a big cook but it'll mostly be me eating them.  Also didn't want to screw up too much meat if I mess it up royally.  :-) 

Pulled the membrane (much easier than I thought it would be) rubbed them with a mixture of Bone Sucking Sauce and BGE Savory Pecan to add some sweetness. 

Raised with a drip pan, lots of hickory chips on the lump. Stabilized at 286.  I drained the water from the hickory chips in to the drip pan.  Figured it couldn't hurt.

 

Comments

  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    Looks good Charlie... I've got two racks on myself. FWIW, I don't use the meat probe for bb's; just the grid probe.
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    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
  • CharlieTNCharlieTN Posts: 177

    Texan, I stuck it in simply for curiosity sake.  Thought it might give me a decent idea of when they're close so I can swab some sauce on. 

    Also have to justify the price of the Maverick to the wife so I use it every chance I can.  LOL

  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    CharlieTN said:

    Texan, I stuck it in simply for curiosity sake.  Thought it might give me a decent idea of when they're close so I can swab some sauce on. 

    Also have to justify the price of the Maverick to the wife so I use it every chance I can.  LOL

    It certainly won't hurt anything and I understand... "happy wife, happy life!"
    ---------------------------------------------------------------------------------
    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
  • CharlieTNCharlieTN Posts: 177

    Alright, patience and hunger don't go well together.  Looks like I might have another 45 minutes or so.  Lord knows I have plenty of fat reserves so I won't starve but it feels that way.  LOL

    They do look good and smell great.  The meat gives me just a bit too much resistance in a few spots with the toothpick test. 

  • lousubcaplousubcap Posts: 5,046
    You will be well rewarded for your patience-not long now-and they do look great!  Enjoy!
    Louisville
  • CharlieTNCharlieTN Posts: 177

    Well, they finished up and Oh My, I have got to do this again.imageimage

     

    The second pic was a bit blurry and I wasn't about to wait any longer to take another. 

    Thanks to everyone for the information, tips and suggestions.  Basically did them at 286 indirect for almost 5 hours.  Didn't foil or anything.

  • JohnInCarolinaJohnInCarolina Posts: 1,255
    Those look great.  Looks close to fall off the bone.
    If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

    Durham, NC
  • CharlieTNCharlieTN Posts: 177

    JohninCarolina, it certainly didn't take much effort to pull them apart.  The one thing I'll do different next time is not put the bbq sauce on quite so early.  I was guessing I had about 30 minutes to go so I slathered them in sauce and it turned out to be 1 1/2 hours.  They were still good, just a bit more char from the sugars that I would have preferred.

  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    Those look fantastic CharlieTN.
    ---------------------------------------------------------------------------------
    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
  • CharlieTNCharlieTN Posts: 177
    Thanks.  I was pretty pleased for my first attempt.  Definitely know a couple of things to tweak for the next time.  I really like the results of pork cooked low and slow and ribs fall into the high speed low and slow category so they're a good option.
  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    Just curious... did you find the meat probe at all helpful?
    ---------------------------------------------------------------------------------
    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
  • CharlieTNCharlieTN Posts: 177
    Just curious... did you find the meat probe at all helpful?
    Actually I did.  It was a bit tricky to get placement right to get an accurate reading but when I got it there it gave me a good idea of when things were about done.  

    One note is that the ribs went through a stall period, just the same as a Boston Butt does, just not as long.  It was right at 170 degrees and stalled there for about 45 minutes or so.  
  • So I'm a rookie with my BGE, I've only had it a few months and have used it so much more than I would have ever thought, I've done everything from shoulders to brisket and chicken breast to brats, but I have yet to try ribs, I must admit I'm a little intimadated by the thought of doing them.

    As much as I love eating them I don't know the first clue to grilling them.  Where should I start?  Do I start with babby back or go the full rack?

  • DJKrageDJKrage Posts: 15
    CharlieTN said:
    Just curious... did you find the meat probe at all helpful?
    Actually I did.  It was a bit tricky to get placement right to get an accurate reading but when I got it there it gave me a good idea of when things were about done.  

    One note is that the ribs went through a stall period, just the same as a Boston Butt does, just not as long.  It was right at 170 degrees and stalled there for about 45 minutes or so.  
    Can I ask what temp you pulled them off at?
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