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.

First post baby backs

docscrolldocscroll Posts: 3
edited August 2011 in EggHead Forum
I have typed this six times keeps disapearing hope not repeating post.  Been reading forum for a while and thought I would try a post. Baby backs cooked for niece who has been under the weather.  Rubbed with dizzy dust, spritzed with mixture of apple juice and apple cider vinegar,and finished with orange glaze. 

Comments

  • Nice job Doc.  How long did they go and at what temp?
  • What time is dinner? Looks good. Thanks for sharing.
    Love me some maple.  Go Canadians.
  • Took longer than I thought they would almost six hours,dome temp 275. Had them over plate setter and foil wrapped drip pan.  I did open the lid a lot to spritz and also cooked some boneless chicken breast and asparagus for supper on the side since I was giving the ribs away.  Was reading forum after supper and thought why not take a picture of the ribs and participate instead of just reading all of the time.
  • Got it.  Certainly the chicken/asparagus added some time to the cook.  Nice multi-tasking though.   Just a thought.....try some bbq sauce/honey mix for the final glaze next time.  I picked this up a while back and I do it almost every time now.  Good stuff.
  • Used my late dads glaze        1 cup ketchup
    1/2 5oz bottle A1
    1/2 small can frozen oj conc.
    mix and heat.
    Will try honey and barBecue sauce though
  • ribmasterribmaster Posts: 209

    Jalapeno glaze

    4 oz tequlia

    4 oz hot jalapeno jelly (reese brand)

    4 oz sugar

    8 oz water

    wisk and simmer.

     

    I grill therefore I am.....not hungy.
  • SpoonSpoon Posts: 328
    They look great Doc. I good soul to make them for your niece. We always appreciate pictures, thanks for taking the plunge and sharing.
    "Pork so tender you can pull it with a spoon." ~Spoon
  • Nice job.
Sign In or Register to comment.
Click here for Forum Use Guidelines.