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Thank God it's Friday...

GfwGfw Posts: 1,598
edited 2:18AM in EggHead Forum
08_04_0018_21_02.jpg
<p />More ribs...[p]These are what I call "Pull off the bone" ribs - if you need a knife, they just aren't right. [p]If the meat doesn't pull (notice the torn edges), they just aren't right. [p]Done by the 3/1/1.5 method - including an hour wrapped in foil, the results were about perfect. These ribs were just really great! [p]Try em, I'll bet you like em.
[ul][li]Gfw's BBQ[/ul]
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Comments

  • Tim MTim M Posts: 2,410
    Gfw,
    It does work - good method and wonderful results. Your killing me - I have to wait until Sunday.[p]Tim

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  • AndyRAndyR Posts: 130
    Tim M,[p]I'll be doing ribs later today and noticed the spares you did on your site. They look awesome. Should I adjust my temp since I'll be using a plate setter to create the indirect instead of the raised grill like you did? Thanks[p]AndyR

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  • Nature BoyNature Boy Posts: 8,341
    AndyR,
    An upside down plate setter works ell (Tim has a picture of this too) and the grate (sitting on the platesetters legs) is elevated nicely over a drip pan.[p]I use 275-300 dome temp for indirect ribs. Have tried lower and longer, but 4-5 hours or so at 275-300 seems to do the trick for spares. Have fun....ribs are nearly as fun as briskets!
    Happy weekend.
    NB

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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  • GfwGfw Posts: 1,598
    Nature Boy, What would we do without ribs? I looked in 4 stores yesterday for a brisket (for beef jerky) and found none - I have this feeling that there are too many people thinking BBQ is GREST. [p]Have a nice weekend![p]Life is GOOD!
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  • Nature BoyNature Boy Posts: 8,341
    Gfw,
    Got a brisket thawing now to try your idea of using that cut of meat! Gonna do a variation using the proportions for soy/sugar/and other key ingredients from your River City recipe, and polish it off with a quadruple dose of jerk seasoning. Nothing like jerked jerky.[p]BTW I brought a sample of the 6 pound brisket I cooked yesterday to the butcher at Giant food who found me that wonderful chunk. Another butcher was on duty, and looked at me like I was nuts.....I guess it is not too common for people to bring samples!! Betcha he went in the back and wolfed it down.[p]If God didn't want us to eat animals, he wouldn't have made them out of meat.
    You have a great weekend too.
    NB

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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  • Tim MTim M Posts: 2,410
    AndyR,[p]Boy, its been awhile since I did spare ribs. When you use the setter, its pretty hard to screw up with too high of a dome temp. It allows you to go with higher temps (to cook faster) without burning. I am with Nature Boy on the 275-300 deg for 5 hrs. You will not hurt a thing if it goes 325 for 5 hrs either. If your in a hurry, you can bump it up to 350 for an hour at the end -- that's what the ceramic allows you to do. Enjoy.[p]I'll be doing two racks with the 3-1-1.5 method tomorrow on the raised grid.[p]Tim
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