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Babyback Ribs

EggerInCharlotteEggerInCharlotte Posts: 74
edited October 2012 in Pork
Hey, folks...

We're going to throw a few racks of babybacks on the ol' BGE tomorrow. 

My wife (believe it or not) prefers the ribs without the rubs - she doesn't like the bark.  I'm thinking I can still do lo-n-slo with smoke - but, just no rub.  Is there something that needs to be done to add that maple flavor without the rub?  Is there something special that needs to be done to "naked ribs" on the BGE to keep them juicy?

....as always, any advice would be greatly appreciated!


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Comments

  • nolaeggheadnolaegghead Posts: 13,828
    Salt as a bare minimum.  Salt is a tenderizer.

    The don't get any less juicy than if you had rub on them. 

    Why not, if you have more than one rib, do some the way your wife likes them and some the way you like them?
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Little StevenLittle Steven Posts: 27,276

    Guess you can't get maple flakes where you are?

    Steve 

    Caledon, ON

     

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  • nolaeggheadnolaegghead Posts: 13,828
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Little StevenLittle Steven Posts: 27,276
    Or half a rack?

    Steve 

    Caledon, ON

     

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  • Yep....putting three racks on tomorrow; two the "right way" - don't tell her I said that! :) - and one "naked."

    I've never used maple flakes....I'm gonna give that a try.  That sounds like it would be just what she'd like.

    Thanks, guys!
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  • Does she want you to put your sauce on her naked ribs when they are ready?

    Let us know if you need any new kinds of sauce.

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  • Little StevenLittle Steven Posts: 27,276
    Don't put the maple flakes on til you have about an hour and a half left to go. It is grated from maple sugar so it will burn if you put it on from the start.

    Steve 

    Caledon, ON

     

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  • SmokeyPittSmokeyPitt Posts: 6,148
    Are you using a foil stage?  Perhaps you could consider wrapping hers in foil with a little apple juice for a short time.  I think even "naked", the ribs are going to get a little chewy on the outside if in the smoke the entire time. Might consider an hour or so in the foil, then finish with a sauce (like a 3-1-1 method).  Also, if you do sauce em you can use a "wetter" sauce and that will soften any bark that has formed.

    No double entendre intended with all this talk of naked ribs and wet sauce.  This IS a family forum and all. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • NibbleMeThisNibbleMeThis Posts: 2,246
    The lengths to which we'll go for our spouses.  Mine likes hers "fall off the bone" so I'll often sacrifice a rack for her and cook the rest the "right way" ;)

    How did they turn out?
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  • I will agree that we are all one Big Green Egg family.  I am happy.  Hopefully everyone else is too.
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