Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

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.

20 Racks of Ribs

The Naked WhizThe Naked Whiz Posts: 7,780
edited 5:59PM in EggHead Forum
<p />For anyone who says it can't be done, here is a photo from "wil" who posted down below about his 20 racks of ribs on the egg. Dang! wil said that he "swayed" them left to right every hour to allow the heat to distribute. Dang![p]TNW
The Naked Whiz


  • CRCR Posts: 175
    The Naked Whiz, apparently he didn't know that it couldn't be done.

  • SmokeySmokey Posts: 2,468
    The Naked Whiz,[p]That's amazing! How'd they turn out?
  • The Naked Whiz,[p]hmmmmm...why am I getting a little red X instead of a photo, when clearly its working fine for others?

  • gotta-madogotta-mado Posts: 15
    The Naked Whiz,
    My mouth is watering, I keep trying to pull a rib out of my moniter...
    Guess you know what I will be doing Sunday. Any tips?

  • Smokey,
    They came out (AWESOME)
    I really like Q'ing and for someone to say its not possible, maybe the jokes in their cooker. But they were really tender and quite flavorful, the pic is about 4 hours into cooking, and I'd suppose I know what I'm doing,
    I am a Certified Executive Chef for 10 years now.
    CEC certification comes from American Culinary Federation. Its a club that covers all of the U.S. for us chefs that want to become certified in our field.
    BTW.........your a great buncha guys and gals here....HONEST !!!..........and many thanks to Naked Whiz.

  • CornfedCornfed Posts: 1,324
    The Naked Whiz,[p]Wow, that's almost a "put out the fire" level of ribs! Which leads me to a thought for an invention for some industrious young chap out there - the "20 racks of ribs" cap to snuff out your Egg when done cooking![p]Burgers with Cow Lick and Port Wine Cheese (???) are on the docket for me when I get home.[p]Later,

  • Wise OneWise One Posts: 2,645
    wil, I read enough to find out that you did them low'n'slo for 6 hours. What other details can you share? How did you prepare them? What temperature did you use for your low'n'slo? Any rubs, sauces or other secret ingredients used? Inquring minds want to know. They sure do look good.

  • WooDoggiesWooDoggies Posts: 2,390
    The Naked Whiz,[p]Holey Cow! I can honestly say that I've never seen a photo like that before....... it took a few seconds to realize what I was looking at. Amazing.[p]'Dang' is right, wil.!....... Though it looks like you could probably shoe-horn another rack or two on the right side. :~)[p]John [p]
  • AronAron Posts: 170
    RG,[p]Are you using an old web browser? I had the same problem when I was using netscape 4.7--people were raving about pictures I couldn't see. But internet explorer 5 and netscape 7.0 (which I updated to) has been working like a charm.
    If that's not it though, I haven't a clue.

  • Wise One,
    rubbed ribs with cheap yellow mustard and let 'em sit for 2 days, fired up grill to 4oo degrees,sprinkled a little rub I made (in picture) and set them in their nest, as the meat cooled off the grill a little, i adjusted the heat to about 275 degrees, kept it there for 6 hours and 15 minutes.Every hour as I swayed them from left to right, I lightly sprinkled more rub (lightly cause it has brown sugar in it)each time. When finished I brushed a Thai basting sauce on them and let them rest for about 1/2 hour before serving them.The thai sauce had some cilantro and jalapeno's blended in. Just added a sprinkle of seasame seeds for added texture and Voila !!!

  • Smokin' ToddSmokin' Todd Posts: 1,104
    The Naked Whiz,[p] I guess with a grill extender it is possible to get 40 racks on there, which almost answers my question from a while ago.
  • Car Wash MikeCar Wash Mike Posts: 11,244
    FANTASTIC is all I can say. Wish I would have been there to see the cook and fest.[p]CWM

  • The Naked WhizThe Naked Whiz Posts: 7,780
    SHOW OFF!!! LOL!!![p]TNW

    The Naked Whiz
  • RyanRyan Posts: 243
    The Naked Whiz,[p]Wow! I'm speechless... That's a lot of ribs...[p]Ryan
  • wil,[p]What rub in the picture? I can't read the that what you mean/[p]Kurt

  • ShelbyShelby Posts: 803
    Just curious, what's your day job over in Lafayette? Maybe I should've eaten at your place this week!

  • Kurt,
    yes Kirk, the rub is my personal concoction
    G'rilla Shaker

  • The Naked WhizThe Naked Whiz Posts: 7,780
    The Naked Whiz,
    I'm beginning to think that maybe I should have doctored up the photo and made it look like I cooked them! I'm inspired now to try cooking more ribs at one time. I'd like to have a ribfest for some friends.[p]TNW

    The Naked Whiz
  • Aron,[p]Must be...that was at work, and it works fine at home. I dont know what we're on at the office, but I'm sure it isn't the most updated version.

  • Mac  in NCMac in NC Posts: 287
    The Naked Whiz, Hey!!! I demand a recount. I "only" counted eighteen racks!!! [p]Great pic, Wil!! How many do you think will fit on a medium?

  • Toe 49Toe 49 Posts: 193
    And I can vouch it is very very tasty.....I've enjoyed it on all types of foods!!

  • impressive--I immediately called the wifey and asked her to take the ribs out of the freezer. thats my weekend inspiration.
  • Thats the pic I was looking for. Thanks.
Sign In or Register to comment.