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.

Cats Ribs...whoeeeeeeeeeee!

SundownSundown Posts: 2,961
edited 12:15AM in EggHead Forum
Just finished eating my first, and not likely the last, of Cats Rib Receipt. The flavor, for those of you that haven't had the privelege, is truly unique.
Cook time was about three hours @ 250* the darned meat FELL off the bone on all but the two largest and all that took was a little tug.
Cat dearest, they were GREAT! Thank you.

Comments

  • CatCat Posts: 556
    Glad you liked 'em, Carey!

  • Cat,[p]I wanted to let you know that I too did your rib recipe last week and they were outstanding! I couldn't find the black mustard seed in Penzeys. Do you have any other recommendations? Regardless, they were the best ribs I have ever had, much less made myself. Since we were singing your praises I wanted to jump in - thanks![p]Wade
  • CatCat Posts: 556
    Wade,[p]Black mustard seeds seem to have disappeared. A spice expert told me that the brown ones (which Penzeys does carry) are nearly identical. That's what I've been using.[p]I'm glad you like the rub.[p]Cathy

  • Cat,
    I am trying to find your recipe for ribs. Must be a good one. I've been looking for days. Never dreamed that I'd get so many responses to my ribs![p] Thanks Everybody,
    Cajun Boy

  • CatCat Posts: 556
    Cajun Boy,[p]Try the link below.[p]Cathy

    [ul][li]Cat's Ribs[/ul]
Sign In or Register to comment.
Click here for Forum Use Guidelines.