Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

First ribs...success

nysportsfannysportsfan Posts: 189
edited November -1 in EggHead Forum
My first attempt at a low and slow baby back ribs, I started the cook at about 11am, after stabilizing the temp right at 250*. It was pretty easy, actually, just get the fire lit, close it up, and slightly open the vents until it stabilizes. Adjust a bit at a time, if necessary. There was a bit of fluctuation when the meat went on, but otherwise, fairly straightforward. Decided against the Maverick thermometer, and I was fine. Small steps, but they bolster my confidence, ha.

Anyway, two pics. The first is before I foiled, still haven't pulled back from the bone all that much, but were getting there.

img20110206134414.jpg

The second is just a shot before they come off and out of the foil.

img20110206150707.jpg

Really came out great, sweet with a bit of heat. Sad part is, I won't eat any but the one I had as I am off to a SB party. I had one and pops had one, and we are hooked. Plenty of room for improvement, but holy shnikes, this was a homerun :woohoo:

ETA: I used Gator Bait's recipe, thanks for the tutorial!

Comments

Sign In or Register to comment.