Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

"Success" or "How to keep messing up and be saved by your egg"

brewbqbrewbq Posts: 52
edited August 2012 in EggHead Forum
Made some ribs last night.  Was the first cook I've done with my new adjustable rig.  By cutting the slabs in half I was able to get three St. Louis cut slabs on there at once.  Had a few issues with the egg that were completely avoidable.  First I overshot my temp by about 100 deg, but had to get the ribs going as guest were inbound so I threw them on at 325 and ratcheted the egg way down in an effort to cool it off.  I went too far and snuffed the fire out completely.  Pulled the rig out with ribs on it (that was really easy, the whole thing just lifts out) and restarted the fire.  finally got things going, but that delay meant that I needed to get the ribs done quicker as time was running out.  So I got the egg up to 275 and left it for a few hours.  Everything else went well, except for my buddy dropping one of the foil packets full of drippings (no ribs thankfully) on his foot and burning his leg a bit.  I don't think he minded once he got to eat.  All in all, a successful (if adventurous) cook, though I feel the ribs were a tad overcooked.  No one else cared, but I'm allowed to be picky right?  The real winner of the night was my wife's roasted potatoes that were covered in a horseradish and mustard sauce.  They were really tasty and the tangy-ness went really well against the sweetness of the ribs.  She may have just stumbled onto a side that I request when I make ribs again.  Of course the mint chocolate brownies might have to come back too...

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