Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Birthday St. Louis Style Ribs
Options
TurtleTiger
Posts: 93
Ribs rubbed with Dizzy Pig Red Eye Express and a light dusting of Ghost Pepper Blend. Cooking 225 for 5-6 hours raised indirect with some apple wood smoke. 
Comments
-
You know, I never really cared for St Louis style ribs for many years. Recently I've decided to give them a try again. Now I won't cook any other rib cuts.
They are my all time favorite.
I bet your's will turn out great!! -
Looks like a winner. Waiting on finish pics!!
Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36" -
-
Look gorgeous!
How often and at what intervals did you flip them?
TIAJohn in the Willamette Valley of Oregon -
As I predicted......they look great.
-
I did not flip them. I normally do the 3-2-1 method so this was pretty boring for me. I just put them on and cooked them for 5 1/2 hours and drank beer by the fire pit.jaydub58 said:Look gorgeous!
How often and at what intervals did you flip them?
TIA -
Those look great!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
TurtleTiger that sounds like a solid day of cooking to me. Fire, a few beverages, and then good eats at the end. I've always been a 3-2-1 guy myself but I think I'm going to try just letting them roll next time out.XL BGE, KJ classic, Joe Jr, UDS x2
-
Looks awesome.. Solid game plan always yields great results ( 5 1/2 hours drinking beer by the fire pit).. Good call..Greensboro North Carolina
When in doubt Accelerate.... -
Great looking ribs!South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
-
How did they compare to the 3-2-1? They look great, I hadn't thought about trying the red eye express on ribs...gotta give that a try now.A Lonely Single Large Egg
North Shore of Massachusetts -
I think they turned out perfect compared to 3-2-1. I really like 3-2-1 but sometimes they are too much fall of the bone. These held but released from the bone easy enough when biting. I will do this again. I held about 200-225 the whole time and cooked at about the felt line. The REE and Ghost dusting was a perfect rub for me. It had a little bite but other than a coating of Sticky Fingers with about an hour to go I did not use any more sauce.Robo2015 said:How did they compare to the 3-2-1? They look great, I hadn't thought about trying the red eye express on ribs...gotta give that a try now. -
Beautiful ribs there.....just beautiful.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Wow...they look fine!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum