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Babyback experiment results
I asked a question on a previous post about dome vs. grill temp. on a direct cook. The purpose was to determine what dome temp. to use for direct cooking of BB's. I decided to try 300 dome with my AR oval grill at the felt line. Before we got the large Egg we would do BB's on a Weber gasser. Although we love low and slow ribs, I needed to come up with a way to do them when I didn't get home from work until 6 PM. Since the wife didn't like to mess with the grill, I couldn't start cooking until I got home and I didn't want to wait until 10 or 11 PM to eat, so I came up with a way to have ribs with a 1 hour cook. We've been doing these for the last 10 years or so, when time was a issue.
I'd have the wife take the ribs out of the fridge an hour before I got home and rub them with Worcestershire and season. Then I would cook for 30 minutes bone side down @ 325, flip and cook meat side down for 10 minutes, flip and add sauce and cook for another 20 minutes, pull and tent with alum. foil for 10-15 minutes.
The following pics are my 1st attempt to do a fast cook on the Egg @300 dome at the felt line.
2 racks cut in half to fit on the oval grill, 1 rack seasoned with Dizzy Dust Coarse and 1 seasoned with McCormicks Montreal Steak Seasoning
After 30 minutes flipped to meat side
After 10 minutes flipped back to bone side and sauced
After 20 minutes, pulled and tented for 15 minutes
Sliced up and ready to eat
What I will do different next time is start the fire in 4 spots, half way between the center of the lump and fire box. On this cook I started the fire in 1 spot, dead center of the lump. This created some hot spots during the 1st 30 minutes of the cook. I may reduce the dome to 275 and cook at the felt line or add the extender to the AR and cook higher in the dome @ 300. If you want BB's and time is an issue, give this a try and post what you think.
Comments
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How were these? They look to be way undercooked IMHO, but maybe it is just the pics.
"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."
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They don't look too appetizing to me. May be undercooked, and definitely a little charred. I feel your pain with wanting ribs during the week but don't get home in time
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The pics do not do them justice. They were moist and flavorful. A nice bite and pull and the meat came off the bone. I'll probably go a total of an hour and a half next time and see what the difference is. I might just keep taking 1 rib off every 1/2 hour to dial in the time.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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Do you use the plate setter? I just bought one and am looking to try it this weekend on a pork shoulder, though I've had my BGE for a month.
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These babybacks were done direct. For sure use your plate setter or other indirect object for a indirect cook of a pork shoulder. Also use a drip pan for easy clean up.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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The pics do not do them justice. They were moist and flavorful. A nice bite and pull and the meat came off the bone. I'll probably go a total of an hour and a half next time and see what the difference is. I might just keep taking 1 rib off every 1/2 hour to dial in the time.
Just can't imagine them being done by the times in your OP, but if you've been doing them that way for years I'm sure they suit you and your family. That is all that counts. -
You can definitely do ribs direct and fast. Bobby flay said so, so it must be trueKeepin' It Weird in The ATX FBTX
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Lot of BGEers do, actually.ed egli avea del cul fatto trombetta -Dante
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I've never seen this, but it is an interesting way to have ribs in a short amount of time. Just curious, if you wanted them more tender, could you wrap in foil and crank it up to 350 or so for part of the time?
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At 300 degree, cook for an hour and tent for 15 minutes??? Have I missed something here???Eggo in N. MS
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You can defiantly cook ribs direct & fast...
Im pretty sure that is how Rendezvous cooks theirs in Memphis & they are dang good.
I stole two Charolais heifers ...
Little Rock, Arkansas -
At 300 degree direct, I'm about 350 grate temp. I'm still playing with the temp and time on the egg, this cook was done back in January. Until last Nov. it was all done on the gasser. When my youngest son was at Ole Miss (2004), we would go back to visit during football season and do them to take to the Grove. I'd do 2 separate cooks of 3 racks each on his gasser, started cooking at 6 am and be over at the Grove by 9 am. The first time we did this, we had the ribs out on the table and with our crowd and others passing by, they were all gone in about an hour. For future games we hid them under the table cloth until lunch time.
Just finishing my 4th week of throat cancer treatment, only 3 weeks left, yea!!! With no taste buds, I'll be waiting a little while to get back in the saddle and fine tuning on the egg.
Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
Interesting that you mentioned Rendezvous in Memphis. We went there on one of our visits to Oxford. We ordered both the wet and dry ribs, my son and some of his friends all said the ones we bring to the Grove were better. Totally unsolicited response.
)Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
YES That is how they are done down at the Rendezvous which would explain the inconsistent ribs that you get down there.I have seen 20-30min of just nothing but smoke followed by wrapping them in foil with a small amount of apple juice,beer,etc.. at a higher temp 400 for an hour.you'll get all the smoke and the pull as long as the membrane is removed first.Blues City on Beale Street is the ribs you need to try!!!But as long as it works for ya keep it going
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Good luck to ya with you're treatment billyray thats the most important thing here!!!!Hope all works out
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Interesting that you mentioned Rendezvous in Memphis. We went there on one of our visits to Oxford. We ordered both the wet and dry ribs, my son and some of his friends all said the ones we bring to the Grove were better. Totally unsolicited response.
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Ive never had their wet ribs... didnt even know they had those available on the menu.
I like dry ribs so TIFWIW...
I mostly just mentioned Rendezvous bc I believe they cook them hot & fast...
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Good luck with the rest of your treatments.
I stole two Charolais heifers ...
Little Rock, Arkansas -
On my old smoker if I was pressed for time, or just did not want to deal with stoking the fire box I use to cook them direct. Close to what billyray was doing, but it took me about two hours. I would put the ribs over the hot coals until it browned up nice on both sides and then pulled them off to the side and finish indirect. They would pull from the bone but in some cases with that kind of heat they ended up overcooked, but still good.
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@ billyray-continued good luck with the treatments-I'm waitin for you to get rolling with that roadkill cook when you get dialed back into the saddle!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.
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