Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Beef Ribs at the Flinstone Household

Nature BoyNature Boy Posts: 8,342
edited 4:00PM in EggHead Forum
Thanks everyone for sharing your ideas on beef ribs...and Gfw for sharing your first results! Gonna cook a test slab today. The chunk has four Fred Flinstone sized bones, and is currently slatered in mustard, and dirtied up real good with JJs rub.[p]Gfw tried the indirect method yesterday. They were good, he said, but still greasy. Not being wild about hot grease running down my chin, I thought I would try JJs direct extended method. Hopefully 6-7 hours of low/direct cooking will melt most of that fat away, and leave me with some magic meat. JJ hasn't let me down yet.[p]The cook begins about 11:00, over a healthy dose of mesquite smoke.
Keep yall posted.
NB

DizzyPigBBQ.com
Twitter: @dizzypigbbq
Facebook: Dizzy Pig Seasonings
·

Comments

  • GfwGfw Posts: 1,598
    Nature Boy, sounds like an afternoon of fun. When I said greasy - not the drippoing kind, just the after taste kind - everyone should do them at least once. Good luck!

    ·
  • GfwGfw Posts: 1,598
    Nature Boy, what's happening on those ribs?

    ·
  • Nature BoyNature Boy Posts: 8,342
    Gfw,
    They look about done after 6 hours. I just brushed on a tad of sauce, and closed up the vents. The crust is gorgeous. They shrunk quite a bit....don't look like a whole lot of meat, but this is a trial anyway. Just a side dish.[p]Got a real good feeling about them. I never quite got to 250, and I used an elevated grate, but looks like direct for 6 plus hours might have done the job. I'll find out about 7pm when I dig my chops into them. By appearance...they are winners.[p]NB

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    ·
Sign In or Register to comment.