Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Breaking the diet tonight

EllerEller Posts: 56
edited July 2012 in EggHead Forum
I just put on some St. Louis style spares at 1:00. I am unable to  to fiddle with them for the next 5 hours. I am doing Dizzy Pig for the rub and keeping the dome temperature at 225. This is my first time not foiling them and saucing them. Please give some feedback.


  • This is the way I do them so I hope you like em.

    i Never foil but i do lightly brush with sauce and let it caramelize right at the finish

  • EllerEller Posts: 56

    Cen Tex,


    What sauce is your favorite?

  • Cen Tex,


    What sauce is your favorite?

    I use Salt Lick sauce on my ribs. it's unreal. it's not like any you've had- it's oil and vinegar based with no tomato sauce or mustard base. Crazy stuff.

    I have hard bone sucking sauce is the go-to around here and will try that next. Looks really good and it's more available in more areas than Salt lick. If you can't get Salt Lick where you live, you can get it online at

    Good folks and good rub and sauce. Don't get the spicy one. just get the original sauce and you'll be happy

  • Rich_ieRich_ie Posts: 268
    Eller I only do them without foil they turn out great. I make my own rub I've been doing it for years. And as Cen-Tex said sauce at the end. Post pixs if you can. 
  • EllerEller Posts: 56



    This cook will be done at 5:58 PST. Pictures to follow. Thanks for the info. Take it easy.

  • EllerEller Posts: 56
    I did a decent cook tonight I would like to share with everyone. St. Louis spares at 225 degrees for 5 hours. I used Kroger ribs coated with French's yellow mustard and Dizzy's Red Eye Express rub. I used  Famous Dave's Sweet and Zesty sauce for the last 15 minutes. My wife and mother gave me two thumbs on this cook.
    Ribs.JPG 1.9M
  • Doc_EggertonDoc_Eggerton Posts: 4,485
    Eggcelent.  Where are the veggies? 

    I have some sort of beef ribs that have been in the freezer for 7 months since we bought the XL (they were part of the package).  I am going to do something with them Friday.

    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

  • EllerEller Posts: 56
    Sorry Doc. I didn't get a pic of the veggies. But foiled yellow onion, baby bella shrooms, yellow squash, with EVOO and SPG. Veggies were on for 30 minutes. looking forward to your post on the beef ribs this week.
Sign In or Register to comment.