4th of July Rib expariment

tankinmd · July 2005

Hi folks...[p]I have been a BGE user for 2 years now and have gotten some great ideas/advise on this forum...[p]So I thought I'd share my Rib expariment.... feel free to comment...[p]I got 3 racks of ribs from Cosco...[p]Cooked/smoked 'em in a large BGE for about 3 hrs at about 225 (soaked Jack Daniels chips for the smoke)....[p]removed 'em covered 'em and let sit over night in the fridge...[p]the next day I cooked them in a lagre crock pot on low for 4 hrs, in a sauce of 3/4 regular Bone Sucking sauce and 1/4 ginger garlic sauce, rearranging the stack every hour or so...[p]finished them off with a 10 min crisp under the broiler....[p]very flavorful, tender and moist...[p]a good meal was had by all...[p] I'm not sure how original this is... I simply attempted to combine my 2 favorite ways to cook...[p]Any thoughts - suggestions would be appreciated...[p]Thanks...[p]Tom Hilton

Prof Dan · July 2005

tankinmd,[p]The purists will tell you that what you did was heresy (ribs in a crockpot, indeed!).[p]But if they were delicious, and if they came out exactly the way you wanted, that's fantastic.[p]And now that I think about it, this is a great technique because it is easy -- a crockpot is very forgiving.[p]I have to admit that you are "thinking outside the Egg."

Bordello · July 2005

tankinmd,
Glad to hear you have perfected your way of getting the ribs you like. Happy Q ing.[p]New Bob

Unknown · July 2005

tankinmd,[p]Tank, Now I see why Zack Hilton, your Son who plays TE for the New Orleans saints has grew so big and playing TE in the NFL LOL. [p]Was Zack able to make it up to Maryland for the 4th cooking to get some of those ribs? Also I see you browse the BGE forum when you not on Saintsreport.com LOL Take care Mr. Hilton. Tell Zack good luck this season.

Gretl · July 2005

tankinmd,
I did a rib Eggsperiment, too. I had 5 racks of spareribs that I slathered with mustard and Dizzy Pig rub. I Egged them for 3 hours at 300 on an elevated grid over a plate setter and drip pan. I rotated them every 30 min.[p]After 3 hours, I took them out and wrapped them in heavy duty foil in two big packs. I made a concoction of iced tea, orange juice, bourbon, and honey. I poured this right into the packs, and set the packs back in the Egg for two hours. [p]I removed the foil packs from the Egg, removed the ribs from the packs, and removed the platesetter from the Egg. I laid the ribs directly on the grid for another hour, turning and rotating them twice.[p]The meat was falling off the bone, and was incredibly moist. I boiled down the sauce and served it along with a barbecue sauce, but everyone seemed to like them "dry". They were incredibly flavorful without any added sauce at all. [p]I'll definitely do this again, though prepping them and getting that dang membrane off was just the pits. Took me forever.[p]Cheers,
Gretl

irishrog · July 2005

Gretl,
I love the recipe.
Just an idea about removing the membrane from the ribs.
Raise the corner of the membrane. Put a little salt on the tips of your fingers, and use this to give you a grip when you pull off the membrane, it is much more effective than using a cloth.
Roger

Prof Dan · July 2005

Gretl,[p]It's easier to get the membrane off when the ribs are really cold. Also, try sliding a butter knife along one of the bones.

Gretl · July 2005

irishrog,
Thanks for the suggestions. It was a wrestling contest for sure, and I nearly lost.[p]Where are you from? My husband's 100% Irish; we visited in 2004 and in 2000. We would love to return.[p]Cheers,
Gretl

4th of July Rib expariment

Comments

Categories