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.

Rib chile

AZRPAZRP Posts: 10,116
edited 3:46AM in EggHead Forum
I had four racks of spares from Costco that I trimmed to St.Louis style, the trimmings equaled almost as much meat as the racks. I had a bag of dried New Mexican chiles, left over from tamale season, so I stemmed and seeded them and rehydrated them in hot chicken broth. The chiles, broth, garlic cloves, salt, pepper, and cumin went into the blender for a fine puree and that mixture was strained into a dutch oven. I added some more broth and the rib trimmings and brought them to a simmer. They cooked covered for about four hours at which point I removed the meat and shreded it. I poured off the fat from the broth and added the meat back in as well as one diced white onion. I let that cook another hour, then removed the cover, raised the heat, and reduced the liquid until it was almost gone. I served this with some flour tortillas along side the Blues Hog bathed spare ribs for an excellent meal. -RP
Sign In or Register to comment.
Click here for Forum Use Guidelines.