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5 slab's of Baby Backs

MeatosBanditosMeatosBanditos Posts: 259
edited 1:43AM in EggHead Forum
Had some great friends down this weekend and thought it would be a great chance to test out my new BBQ Guru DigiQ II and the just arrived Dizzy Pig Original rub.

In total there were about 17 pounds of ribs. The egg did great as expected too. I mixed some hickory, cherry and apple chunks of wood in there for the smoke. During the cook I sprayed with an apple cider vinegar/apple juice mixture. Here's a useful tip, don't spray into the wind unless you prefer the vinegar in your eyes! Lesson learned on my end. :pinch:

Everything went well and tasted great, here's some pictures to oggle. ;)

The 5 slabs of baby-backs ready to go on the egg.
IMG_5633small.jpg


After a little over 5 hours...
IMG_5643small.jpg


My friend Andy putting some sauce on.
IMG_5644small-1.jpg


We used Famous Dave's sauce, some Rich & Sassy as well as Texas Pit.
IMG_5646small.jpg


Ready to eat!
IMG_5649small.jpg


Hope everyone had a great weekend.

John (PorkyDork's)
Rochester, MN

Comments

  • BeliBeli Posts: 10,751
    Those ribs look absolutely fantastic John, why did you remove them from the rack ?
  • BamaFanBamaFan Posts: 658
    That is a great cook. The Egg wins every time with ribs.
  • Thank Beli,

    I pulled them off the rack just to put sauce on, they couldn't sit up without touching each other in the rack. It seemed a lot easier to sauce them and it was nicer for the picture.

    Have a good one.

    John
  • Rolling EggRolling Egg Posts: 1,995
    Those look Great. I too am a big fan of famous daves sauce. I bounce between that and sweet baby rays. Im going to be feeding my egg a few slabs of baby backs next weekend. What temp did you hold?
  • Rolling Egg,

    I too go back and forth with Sweet Baby Ray's! SBR's is actually my favorite but I just felt like trying these on the ribs once.

    For temps I held 225 for the first few hours, then up to 250 for a couple hours. At the end I pushed it up to 275 when the sauce was on them.

    I tried the Car Wash Mike method from this site:
    http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html


    Have a good one,
    John
  • JeffersonianJeffersonian Posts: 4,244
    I don't think I've seen Famous Dave's sauce here in St. Louis yet. Too bad...I had some ribs at one of his places in KC and they were excellent.
  • The Famous Dave's restaraunts are good. I also own some Famous Dave's Rib Rub, its pretty tasty. This time though I used the Dizzy Pig stuff I just ordered. It was really good as well.
  • Beanie-BeanBeanie-Bean Posts: 3,092
    John,

    The ribs look great! I have dreams of adding an XL to the stable in the future, just so that I'll be able to lay that many slabs of ribs flat in the cooker. Sigh...

    The DigiQ is great, isn't it?
  • Thanks for the compliment Beanie-Bean. A couple of the slabs were almost as long as the the egg's diameter.

    I loved the DigiQ! I'm very happy that I was able to get it before this too. Next up will be a brisket sometime.


    Have a great night.
    John
  • Ross in VenturaRoss in Ventura Posts: 7,233
    John,
    Your pictures show a lot of what you are doing with your cook, and show what you are using, if this is your first cook you are doing just fine.My Best,
    Ross
    DSCN2768.jpg
    DSCN2770.jpg
  • Hi Ross,
    Thanks for the compliments, this is the third time I've tried ribs but by far the best ones yet.

    Your backyard setup looks great! Rib's and a hot tub, wow!


    John
  • Hi Ross,
    Thanks for the compliments, this is the third time I've tried ribs but by far the best ones yet.

    Your backyard setup looks great! Rib's and a hot tub, wow!


    John
  • Ross what kind of sauce did you put on your ribs? I like the shine B)
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