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 Question

Nature BoyNature Boy Posts: 8,399
edited 8:45AM in EggHead Forum
I just put a half slab of spare ribs, rubbed in mustard and sprinkled with JJs rub (which I haven't done in quite a while). I am doing them direct ala JJ, at 220. It is the first time with a low/slow on the small egg. Any tips out there, or things I should look for??[p]I have to pick up the kids in an while, and I will be gone for an hour.
I started them meat side down, smoking over hickory, while slowly stepping up to 220. I figure after they have been on an hour, I will flip bone side down before I leave to get the kids. That way, if the temp rises, or I am late, only the bone side will burn.[p]Any ideas, or am I doing fine?[p]NB

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

Comments

  • RhumAndJerkRhumAndJerk Posts: 1,506
    Nature Boy,
    Roll those ribs! Put them end around and hold with bamboo skewers. No flipping required. I put them on set the timer and forget.[p]You do not even have to soak the bamboo.[p]RhumAndJerk

  • Nature BoyNature Boy Posts: 8,399
    RhumAndJerk,
    I have no skewers that will hold it. I do have a rib rack that fits the small, should I shove that in, and roll em on their side?

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • CatCat Posts: 556
    Nature Boy,[p]You can roll and tie them with string. Or use the rack, and roll the edges of the ribs around that if they don't quite fit in the small. [p]Cathy[p]
  • JimWJimW Posts: 450
    Nature Boy,
    You can eggspect to run 2 to 2 1/2 hours or more at that temp. The bones should be a bit exposed when they are done. If you don't already do it, using the low and slow method for ribs just about demands that you remove the membrane before you cook them. It's a lot more apparent than when you do them at 300F for 1 1/2 hours.[p]JimW

  • Nature BoyNature Boy Posts: 8,399
    JimW,
    Yeah. I have done ribs a lot on my large. Just wasn't sure on the small, if being closer to the coals would char the ribs. On the large, since they are further from the coals, I can go an hour without flipping when cooking direct. After I got R&J's message, they had been on an hour with temps from 200-220. That side was already a bit charred.[p]So I slapped the rib rack in there, so the ribs could be on their side, and went to pick the kids up. Worked great. [p]Gave me a great idea! That rack fits perfectly, so I am thinkin I could bring that little green sucker camping, and slap 2 or 3 full slabs on that puppy!

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • RhumAndJerkRhumAndJerk Posts: 1,506
    Cat,
    Neat call on the sting.[p]RhumAndJerk

  • CatCat Posts: 556
    RhumAndJerk,[p]It's a feline thing. ;-}[p]Cathy[p]PS Congrats on your pizza successes; your posts on this are very instructive.
  • RhumAndJerkRhumAndJerk Posts: 1,506
    Cat,
    Did you know that someone has started selling Catnip Tea? (Not joking)[p]RhumAndJerk[p]

Sign In or Register to comment.
Click here for Forum Use Guidelines.