Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

spare ribs--Help!

glennglenn Posts: 151
edited 4:28AM in EggHead Forum
I was just wondering if someone can help me with my adventure with spare ribs? I have about 15lbs to cook up for Sundays NASCAR race. What rub should I use? I have John Henery's Texas Pig Rub and Sugar Maple Rub, I also have Bad Byron's Butt Rub,can any of these be used? What Flavor wood chips should I use? What temp to use? How long to cook them and what temp the meat should be? Are there any store bought barbecue sauces that are good on the ribs? Should I leave the membrane on or pull it off? Direct heat or indirect? I am lost when it comes to ribs, I have cooked alot of food on the egg, but never ribs.

Comments

  • thirdeyethirdeye Posts: 7,428
    e45d672e.jpg
    <p />Glenn,[p]There are hundreds of techniques for ribs, here is a good starting point for you to check out. It may help you design your own signature ribs. [p]~thirdeye~ [p]Trim the slabs and peel the membrane. Sprinkle meat two hours before cooking with rub and allow meat to come to room temperature. Do not over season. A good overall dusting of the spices is all that's needed. A coating of yellow mustard is optional. It helps anchor the rub, retain moisture & improve the bark. [p]Basic Cooking Procedure #1:
    Cook ribs for 3 hours at 225° grate. Raise the temperature of the cooker to 250-275° grate. Peek every half hour to monitor doneness. Ribs will be finished when fairly brown in color and the meat has pulled down the long bones at least 1/2 of an inch (usually another 1 to 2 hours). Remove from cooker and sauce both sides before cutting individual ribs. [p]
    Basic Cooking Procedure #2:
    Cook ribs for 3 hours at 225° grate. Many folks wrap ribs in foil at the end of 3 hours, adding some liquid (apple juice, beer broth etc.) and returning to the cooker for about an hour, then unwrapping and back on the cooker until finished. This is called a 3-1-1 technique. The foil time steams the meat tender. [p]2e5054de.jpg[p]Try different rubs to see what suits you.[p]A mix of cherry & pecan or cherry & guava are my favorite woods on pork.[p]I like to baste or mop after the second hour, every 30 minutes with a apple juice, cider vinegar, wooster & corn oil mix.[p]If you are into sauce, add it the last 15 to 30 minutes.[p]

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • ChubbyChubby Posts: 2,956
    thirdeye,
    [p]Hey stranger!![p]You comming to Ed's in September?[p]Evans

    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
Sign In or Register to comment.
Click here for Forum Use Guidelines.