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Ribs for work

Mr HollowayMr Holloway Posts: 2,034
edited 11:48PM in EggHead Forum
I have tried ribs many ways over the years and never really been happy with any of the cooks. When I first got the Egg, I did a couple of racks but pulled them to early :pinch:
So, with ribs on sale, thought it was time for another try :)

Some pics

The ribs
Ribs.jpg

Membrane pulled
membrane.jpg

Rubbed with mustard and Dizzy Dust(awsome stuff)Thanks Mike
Dusted-1.jpg

On to the Egg, 250 dome with cherry wood for smoke
Gettinstarted.jpg

After 6 1/2 hrs, corners falling off :laugh:
cornergone.jpg

Sauced with Sweet Baby Rays, great stuff
saucy.jpg

Ready to eat
ribsdone2.jpg
ribsdone.jpg

Shared the ribs at work and got lots of great comments, although these guys will say ANYTHING for food :laugh: :laugh:

Thanks for looking

Shane
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Comments

  • NC-CDNNC-CDN Posts: 703
    They look good enough to eat!!! Nice work. Glad you tried again.
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  • Mr HollowayMr Holloway Posts: 2,034
    Thanks Andrew
    The Egg makes it a lot easier :)

    Shane
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  • BigABigA Posts: 1,157
    they look MY T fine to me!!! :)
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  • Mr HollowayMr Holloway Posts: 2,034
    Thanks BigA :)

    Shane
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  • Nice cook! I bet the folks at work were Psyched!
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  • field handfield hand Posts: 420
    Ribs look great. You mentioned 6 1/2 hours at 250*, were you cooking to a specific temp or until you felt they were done? If temp, what temp did you pull them. Just wondering.

    Barry
    Marthasville, MO
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  • MickeyMickey Posts: 16,421
    If they don't like them please send them to my work. Car guys will eat them :woohoo:
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • eenie meenieeenie meenie Posts: 4,392
    Shane, I'd call that job security! :laugh: :laugh: :laugh:
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  • MemphisQueMemphisQue Posts: 610
    Nice pics
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  • elzbthelzbth Posts: 2,075
    These pics are leaving me with major hunger pains!!!! They look perfect...love the Dizzy Pig too. I'm sure your friends at work loved them.. ;)
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  • cookn bikercookn biker Posts: 13,400
    Look great Shane! Were you pleased with them?
    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
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  • EggNorthEggNorth Posts: 515
    A great looking meal. What a nice shot of the 'Sweet Baby Rays' the company should be paying you royalties for that!

    I finally found some of that Sweet Baby Rays here in Canada at my local grocer - Have a bottle waiting for my next ribs.

    Thanks for sharing.
    Cambridge, Ontario - Canada
    LBGE (2010)
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  • 2Fategghead2Fategghead Posts: 9,623
    Great job on the ribs Shane. :P

    A person would have to be crazy not to like them ribs.
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  • The guy I know who cooks the best ribs (to die for-honestly) says you cook em tell they're done. Never get a time frame out of him. Maybe he's keeping his secrets close...
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  • 3ggl0ver3ggl0ver Posts: 13
    Since you're looking for ideas, don't forget about the importance of a great rub. I like mine a little sweet like Hasty Bake rub. It's got the right mix of sugar and spice. an easy fix, always popular. but like you mention, you'll never get a bad review from free ribs, so you'll have to judge them yourself.
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  • Looks good. Did you guess at the 6.5 hours or measure with a meat thermometer or cut tastes?
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  • Mr HollowayMr Holloway Posts: 2,034
    Thanks Tim
    Free food is like found money, at work :laugh:

    Shane
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  • Mr HollowayMr Holloway Posts: 2,034
    Thanks Barry
    I checked the ribs with the tongs
    They had a nice bend to them :)

    Shane
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  • Mr HollowayMr Holloway Posts: 2,034
    Hey Mickey
    Ah, 'car guys", you know exactly what I am talking about :laugh:

    Shane
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  • Mr HollowayMr Holloway Posts: 2,034
    Hi Rebecca
    :laugh: good one :)

    Shane
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  • Mr HollowayMr Holloway Posts: 2,034
    Thank you MemphisQue :)

    Shane
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  • Mr HollowayMr Holloway Posts: 2,034
    Hey Elizabeth
    After what you just had to go through
    Hunger pains are ok :laugh:
    Hope your coming along :)

    Shane
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  • Mr HollowayMr Holloway Posts: 2,034
    Thanks Molly
    I might have to admit, that I am just not a fan of ribs :laugh:
    I always find myself thinking, I wish I had a steak :laugh:
    Thanks for letting me get that out :) :laugh:

    Shane
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  • Mr HollowayMr Holloway Posts: 2,034
    Thanks Dave
    I just found the SBR's too, great stuff
    Works nice as a base for your own sauce also :)

    Shane
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  • Mr HollowayMr Holloway Posts: 2,034
    :laugh: Hey Tim :laugh:
    Check out my reply to Molly :)
    Call me crazy :woohoo:

    Shane
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  • Mr HollowayMr Holloway Posts: 2,034
    Hi TulsaBGEFan
    Yes, I only use time as a reference now
    On these, I used the tongs for feel

    Shane
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  • Mr HollowayMr Holloway Posts: 2,034
    Thanks 3gg10ver
    Always lookin for tips :)
    I really like the Dizzy Pig and Pepper Pilot rubs I tried so far

    Shane
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  • Mr HollowayMr Holloway Posts: 2,034
    Hey Whalewatcher
    I used feel for the ribs, the time was just for reference.
    The corner that fell off was "done" tasting :laugh:

    Shane
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  • 2Fategghead2Fategghead Posts: 9,623
    Tell you the truth I love it all. I love my cooking and I love trying to make it better next time. The only down side is I'm getting fatter being my own guinea pig. :woohoo:
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  • field handfield hand Posts: 420
    Thanks for the reply. The "bend test" seems to be reliable. Getting the ribs to the right level of "doneness" is always a challenge for me, fun to check with others to see what works for them. Thanks again.

    Barry
    Marthasville, MO
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