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My 1st rib cook and first use of adjustable rig

ZaltydogZaltydog Posts: 71
edited September 2012 in EggHead Forum
Going with the turbo method.  !/3 Byrons Butt Rub, 1/3 Dizzy Dust, 1/3 turbinado sugar.

image


Some New Belgium Red Hoptober to keep things running smoothly.

image

So far my best job at maintaining a steady temperature (350 degrees).





Comments

  • Looks good so far!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • Rotated racks at 1 hr and flipped the ribs.  Now having a hard time getting the temperature past 300 degrees.  But they are still cooking and smell fantastic...Switched to Sam Adams Summer Ale to keep on track...
  • EggdamEggdam Posts: 218
    Zaltydog said:
    Rotated racks at 1 hr and flipped the ribs.  Now having a hard time getting the temperature past 300 degrees.  But they are still cooking and smell fantastic...Switched to Sam Adams Summer Ale to keep on track...
    Pull your daisy wheel off.
  • Oh no! The switch of seasonal beer backwards can add hours to the cook!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • Rookie mistake,  I think that my dome thermometer was not accurate due to the adjustable rig with extender placing the meat into the thermometer.  After an adjustment I determined that I was still at 350 degrees...
  • Good call!  I had not thought of that seasonal adjustment,  maybe that explains my temperature misfortune.
  • CullumCullum Posts: 214
    Zaltydog said:
    Going with the turbo method.  !/3 Byrons Butt Rub, 1/3 Dizzy Dust, 1/3 turbinado sugar.

    image


    Some New Belgium Red Hoptober to keep things running smoothly.

    image

    So far my best job at maintaining a steady temperature (350 degrees).


    Have you tried this rub before? Let me know how it turns out. I did 75% bad byron's butt rub and 25% turbinado sugar and I liked it. Your combo sounds like it will turn out good.

    Did you get the setup where you can just slide out the grates and rotate them? I'm wanting to get the rig in the future.



  • I got the idea of mixing in the sugar from a thread on this site.   My test pieces were delicious and I am about to take the rest off the grill.  Yes I have the sliding grates and it makes the whole process easy.
    image

  • Searing a 1.3 lb ribeye myself- yum!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • Well, dinner is over and the whole thing was a success!  The rub ratio I used is very good and the adjustable rig worked to perfection.  I did the half apple juice, half apple cider vinegar spray every 30 minutes in addition to the rub.

    I am glad that I held off on the platesetter and purchased the rig.  I would not have known about it if I had not spent time on this forum prior to buying my egg.  I used it for pizza last night and it worked well.

    Seared ribeye sounds fantastic, have to consider that for tomorrow.
  • My (useless) mega-Q dealer had no placesetters when I bought my Large.  I ordered the AR and got it more quickly than my (good-for-nothing) dealer could have gotten me a platestter.  I ain't lookin' back.
    My actuary says I'm dead.
  • Nice!
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