Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Change of Pace

BlueSmokeBlueSmoke Posts: 1,678
edited 12:54AM in EggHead Forum
Two of the more-socially-acceptable things I'm notorious for are a love of lamb, and a love of barbecue. Last night I finally mastered barbecued lamb ribs. Here's how. I trimmed two racks of ribs and slathered with a mix of 2 parts yellow mustard to 1 part cider vinegar. Then I sprinkled on dry rub and let them sit for 36 hours in the icebox. Took them right from the icebox to the cooker, to maximize smoke and cooked them in a rack, to let excess grease drip into the drip pan, indirect at 225º for 4 hours. (Flavor wood was half hickory, half pecan.) I sprayed them hourly with a mix of beer, apple juice and cider vinegar, and 15 minutes before the end I brushed on some jalapeno "jelly" I didn't get to set.
Moist and meaty, just a hint of heat! Can't wait to do it again!

Comments

  • PainterPainter Posts: 464
    BlueSmoke, Thanks for the update, just the question I asked, via your e-mail. Glad it turned out.
    Painter

  • BlueSmokeBlueSmoke Posts: 1,678
    BlueSmoke,
    I forgot to say that the pull back was comparable to pork ribs, and there was just the right amount of "pull" - the meat didn't fall off the bone, but you could leave your teeth in the glass and still get every last bite. But then, that's been my experience with every rib I've Egged.

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