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! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

What is a riblet?

GriffinGriffin Posts: 6,418
edited October 2012 in EggHead Forum

I think I've seen these maybe once in a grocery store, down in South Texas. Never had them, never cooked them. According to Wikipedia [i]"A riblet is an alternative to ribs. The actual riblet is the portion of a loin back rib (or baby back rib) that is cut off at the top (nearest the back bone) to give the rib a more uniform look. "[/i] Ok, sure, whatever. Mr. O brought some of these down to the river this past weekend and we cooked them up on his Mini Egg while doing the brats on mine. He said they were pre-marinated, so they went straight from the bag to the grill. We cooked them at about 450 for probably about 10 minutes or so, just till they got a nice char on them. Not sure on the time as the ice cold beverages had been flowing all day.

450F with mesquite chips for smoke
image

Both Eggs going, riblets on one, brats on the other.
image

Just about done
image

They came out pretty good, I think. Not a lot of meat per bone and we would have needed a bunch more if not for the brats and the sides, but they would make a great mid game snack for sure. I'm gonna have to keep my eyes open for these in the future.

Richardson, Texas

Griffin's Grub or you can find me on Facebook

The Supreme Potentate, Sovereign Commander and Sultan of Wings

 

Comments

Sign In or Register to comment.