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Last Weeks Ribs

thechief96thechief96 Posts: 1,908
edited 10:40PM in EggHead Forum
Here are the ribs I did last week. Came out pretty good but I think I cooked them too long.
CIMG2567.jpg
On the XL
CIMG2569.jpg
Several hours in
CIMG2571.jpg
Pulled and ready to cut up
CIMG2573.jpg
Plated with some left over onion soup. All in all not bad.
CIMG2575.jpg
Dave San Jose, CA The Duke of Loney

Comments

  • cookn bikercookn biker Posts: 13,407
    Dave, I think they look perfect. Why do you think they were overcooked?
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • thechief96thechief96 Posts: 1,908
    The underside was a little too dark for me.
    Dave San Jose, CA The Duke of Loney
  • Egg JujuEgg Juju Posts: 658
    Look good to me... Love some pigsicles!!
    Large and Small BGE * www.quelfood.com
  • 2Fategghead2Fategghead Posts: 9,623
    Hey Dave, In time your ribs will be perfect because, you will learn how to cook them the way you and your family like to eat them. Besides you also get to eat all the mistakes. :P Tim
  • Here are my 45 minute ribs...delicious!

    PressureRibs002.jpg

    PressureRibs001.jpg
  • The ribs must have gone great with your onion soup Dave! :)

    How long did you cook the ribs and at what temp?
  • fire eggerfire egger Posts: 1,124
    Looks pretty good to me!!
  • maybe try using a rib rack...keeps the ribs on their side.
  • Mr HollowayMr Holloway Posts: 2,034
    Looks good Dave
    Still got some of that soup kickin around eh?
    Nice meal :)
  • thechief96thechief96 Posts: 1,908
    They were good. Thanks
    Dave San Jose, CA The Duke of Loney
  • thechief96thechief96 Posts: 1,908
    Thanks Tim. They were better the following day...and the day after :laugh:
    Dave San Jose, CA The Duke of Loney
  • thechief96thechief96 Posts: 1,908
    The boiling didn't anything away?
    Dave San Jose, CA The Duke of Loney
  • thechief96thechief96 Posts: 1,908
    They did indeed. Cooked them for about 6 hours at 225-250.
    Dave San Jose, CA The Duke of Loney
  • thechief96thechief96 Posts: 1,908
    Thank you :)
    Dave San Jose, CA The Duke of Loney
  • thechief96thechief96 Posts: 1,908
    I do have one..might give that a try.
    Dave San Jose, CA The Duke of Loney
  • thechief96thechief96 Posts: 1,908
    You know it.Thanks again for the suggestion for the soup. All gone now though.
    Dave San Jose, CA The Duke of Loney
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Good job from hear! :woohoo: What is on top of the soup. Sounds interesting.
  • LobichoLobicho Posts: 557
    I think you are being hard on your self...
    those ribs look awesome!!!
  • They weren't boiled, only pressure cooked and the liquid never touched them. Pressure cooking is one of the best methods at breaking down colligen. The photo is a little misleading because it appears the fluid level is high...it wasn't. Maybe a cup of water in the cooker. 20 minutes in the pressure cooker and 10 minutes per side on the egg.
  • thechief96thechief96 Posts: 1,908
    I put on some croutons then several thick slices of swiss cheese. Placed it uder the broiler to melt it to a nice color.Perfect. ;)
    Dave San Jose, CA The Duke of Loney
  • thechief96thechief96 Posts: 1,908
    Maybe you're right. We did eat them all. :laugh:
    Dave San Jose, CA The Duke of Loney
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