Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

First Spare Ribs

brewcityeggerbrewcityegger Posts: 93
edited July 2012 in EggHead Forum
I have done baby back ribs in the past, this was my first try at spare ribs. After I trimmed them, I rubbed mustard on them and covered with Head Country rub and then in the fridge for 24 hours. Today I got my coals going and had the egg at 263 put the ribs on indirect for 3 hours with apple wood for smoke. I sprayed the ribs every 15-20 mins with apple juice. After 3 hours I wrapped them in foil after applying salt, butter spray (I could not find the squeeze bottle of butter), and brown sugar, I then put them back on indirectly. After I removed them from the foil, they went back on indirectly for 1 hour. For the last 30 mins I applied "Bone Sucking Sauce." First time trying this sauce, loved it.

The ribs were great eating ribs, bad competeion ribs. The meat feel off of the bone. I really liked them. Did I cook them too high? Or should I modify it to 2-2-1?

Photobucket Pictures, Images and Photos

Photobucket Pictures, Images and Photos
After the spray butter was applied

Photobucket Pictures, Images and Photos
After the brown sugar

Photobucket Pictures, Images and Photos

Comments

Sign In or Register to comment.