Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Ribs?
Comments
-
For me, I've only done baby back ribs, with membrane pulled off. I use a dry rub, and use the 3-2-1 method. 3 hours on the grate, then wrap in foil with a little bit of apple juice, for another 2 hours, then unwrap and back on the grate un-covered for the last hour. Cooking temp is 200 degrees. I also use a water pan under them to add moisture. This is all on my pellet grill. Not sure if I'll have room for the water pan with the BGE, when I get it.PhilLBGE, Tobaccoville,NC
-
@ OP-the best ribs are the one's you enjoy best so it could be baby backs, spares, spares/St louis, beef ribs or probably some others I failed to list. The most popular here are spares and bb's. Cooking methods are as varied as there are cooks-experiment and find the method(s) that works for you.
Here are a few links to help:
http://www.nakedwhiz.com/ceramic.htm A great site for learning a good bit about ceramic cooking and check the recipes.
http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
Enjoy the journey-
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
For me, I've only done baby back ribs, with membrane pulled off. I use a dry rub, and use the 3-2-1 method. 3 hours on the grate, then wrap in foil with a little bit of apple juice, for another 2 hours, then unwrap and back on the grate un-covered for the last hour. Cooking temp is 200 degrees. I also use a water pan under them to add moisture. This is all on my pellet grill. Not sure if I'll have room for the water pan with the BGE, when I get it.
Phil, you won't need a water pan on the BGE.Phil -
I usually do baby backs but did some spares this weekend. I really enjoy them both. I like mine very tender so I go three hours uncovered, wrap in foil for 1.5 hours or so till I like the way they look. And finish with sauce for a while as I let the temp come up slightly. Sometimes I actually do the last part direct.
Geaux Tigers!!! -
Can't edit yet, if doing the last part direct you have to turn regularlyGeaux Tigers!!!
-
So Indirect plate setter legs up with the girl on top? What about prepration before they go on?
-
Legs up- girl with the girl on top sounds good to me !!!! Weeeee....
Not to get technical, but according to chemistry alcohol is a solution...
Large & Small BGE
Stockton Ca.
-
Ha, "legs up with girl on top" . . . . . classic typo.
Anyway, did a rack of baby back ribs on monday and was my favorite rib result yet. Similar to 3/2/1 or C.W.M. method, but had under 5 hrs, so i did: 2.5 hrs indirect smoke, 1 hour in foil, 1 hour indirect. I think its all about the details, so here is what worked for me . .
2.5 hours indirect at 250F dome temp, 3 chunks apple and 1 chunk hickory (layered in with wicked good charcoal during coal build), ribs vertical on v-rack, empty drip pan below. Ribs covered in yellow mustard, then 2 bbq dry rubs I got in memphis (pics). Membrane removed, and sat in fridge 30 mins with mustard/rub as I let the egg (full of new charcoal and wood) burn 30 mins before meat went live.
1 hour wrapped tight in heavy duty aluminum foil at same temp, but lay foil package flat on grill and remove v-rack. Before foil is wrapped tight, covered complete in a awesome honey/tiger sauce mixture, then a nice pour of wet mixture on top (apple juice/apple cider vinegar/dizzy dust/wochest.sauce).
1 hour out of foil back on grill, same temp and same setup. I did 30 mins this way, opened the egg and painted with dark kc style sauce (from here in columbus, oh) all over and then finished the last 30 mins with sauce on grill. I am a rookie with only 5 or so bge rib attempts total, but was my fav so far with texture (not sloppy fall-off bone but very tender) and great smoke flavor.
Any critique or suggestions? I love the sweet/spicey combo the honey and tiger sauce glaze created, so thinking thats a keeper. Worst case is I now have my favorite method so far documented here, but its sure to evolve again soon!
Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
Guess I didn't see that typo tell now! Bahahahaaaa!! thanks everyone for your help it's much appreciated!
-
So is the V-rack necessary? I had an impulse buy of ribs over the weekend and I don't have a V-rack...went to go pick one up at my local dealer and they only have the small (I would like the large V-Rack). I want to get these ribs cooked but I'm still waiting on the large V-rack to come in.
-
So is the V-rack necessary? I had an impulse buy of ribs over the weekend and I don't have a V-rack...went to go pick one up at my local dealer and they only have the small (I would like the large V-Rack). I want to get these ribs cooked but I'm still waiting on the large V-rack to come in.
The v rack is not necessary, but comes in handy if doing more than a couple of racks @ the same time.
Edina, MN -
The only time you may want to use a V-rack is to put multiple racks of ribs on at the same time.You can also look for a roast rack, and turn it upside down.I've made my racks laying flat, easier when saucing.Bx - > NJ ->TX!!!All to get cheaper brisket!
-
Cool thanks for responses Bud and taz. Also I see a lot of the recipes say to put mustard on before you put the rub on. Are they using referring to regular mustard? Not mustard seed or anything?
-
Yep....regular yellow mustard.
-
Awesome...I can't wait to try it!
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum