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Babies... I love Babies.

4.5 hours @ 220.  Apple wood smoke.  No foil.  They tasted sooooo good.

image
CC, TX
1 Small, 1 Large, BGE Lump... and a lot of love.

Comments

  • Cooked direct?  They do look good!
    If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

    In Durham, NC, where I'm kicking ass every day, even without a basket.  
  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Cooked direct?  They do look good!
    My thoughts exactly? Or did you pull the plate setter to cook the veggies and carmalize at the end?
    LBGE
    Go Dawgs! - Marietta, GA
  • EggcelsiorEggcelsior Posts: 12,278
    So do lions...

    image

    Cook looks good too.
  • calikingcaliking Posts: 7,864
    Very nice. I need to make veg kebabs some time. That egg looks so inviting!


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Assuming you finished direct as that fire looks way hotter than 220
    NW IA
  • EggcelsiorEggcelsior Posts: 12,278
    I love baby backs too. What type of seasoning? I also echo the finishing questions about direct and temp.
  • BOWHUNRBOWHUNR Posts: 1,476
    Cooked direct?  They do look good!
    My thoughts exactly? Or did you pull the plate setter to cook the veggies and carmalize at the end?
    There is a very well known member here that cooks all of his competition ribs direct over the coals.  I've tried them and I'm a believer!

    Mike



    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • EggcelsiorEggcelsior Posts: 12,278
    @Bowhunr, who may that be? I cannot recall.
  • BOWHUNRBOWHUNR Posts: 1,476
    Chris from Dizzy Pig.

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • MayberryMayberry Posts: 550
    If you cook ribs direct, I'm assuming a raise grate is necessary. What temperature would you cook them at, and for how long? I love ribs, but often don't plan far enough in advance to cook them for the same day.
    Athens, GA
  • BOWHUNRBOWHUNR Posts: 1,476
    Yes, it's a raised grid with 200* dome temp and rotate every half hour for two hours on each side.  Finish wrapped at 250* dome for about an hour.  This is for St. Louis spares BTW.

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • So sorry guys - been out for a few days!  I didn't mean to abandon you all!

    Okay - 220, woo, platesetter for 4.5 hours then took platesetter out and cooked raised at 500ish for 20 minutes.

    I used a McCormmick Applewood rub from Sam's.  Then glazed it with Sweet Baby Ray's on last leg.

    It was about 50/50 fall off the bone.  Seemed like the skinnier bones shed the meat easier.
    CC, TX
    1 Small, 1 Large, BGE Lump... and a lot of love.
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