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.

I finaly got the hang of spareribs

BasselopeBasselope Posts: 102
edited 11:40PM in EggHead Forum
Since I got my egg, I have had great sucess with baby backs, not not nearly as good a result with spareribs. Always tated kinda fatty and just not as good as BB.
Anyway today I decided to try something different. Last night I rubbed two racks of spares with a combo of Stubbs Rub (I'm out of Dizzy Dust) Swamp Venom and some kosher salt. Coated the ribs with mustard and put them back into the fridge.
Today, I loaded up the egg and set the ribs on direct @ about 225-250. To start with I had the ribs in a rib rack, and turned them every 30 minutes. After the 3rd turn, it the rib rack was getting to be a hassle, so I flopped the racks flat on the grid one on top of the other. Every 30 minutes I rotated the ribs. After 5 hours, the racks had great bark, and the ends of the bones were exposed, but the bones failed the twist test. So I pulled the racks and put them in foil, and stuck them in a 300 degree oven for about 30 minutes. Bones now pass the twist test.
I'm telling you these are the best ribs I have ever made.

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