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It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

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Friday Night Ribs

GriffinGriffin Posts: 6,982
edited October 2012 in EggHead Forum

I had a cousin come through Dallas last night and he crashed at our house. I thought I'd be a good cousin and show this Georgia boy how we do ribs down here in Texas. These ribs got a blend of 1:1:1 of Dizzy Pig Dust, Stubbs Rub and Fiesta Rib Rub. I came up with this concoction awhile back when I was going to make ribs and realized I was just about out of Dust. Mixed them together and really like the combination so I've been remaking it and using it on other things.

Ribs went on around 3 at 250 using a mix of hickory chunks and cherry wood chips. Used an old rib rack that I've had for years.
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After a couple hours, once the ribs had started to form a bark, I pulled the rib rack and laid them out flat.
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3 hours in, they got wrapped in foil with some butter and beer to braise for an hour.
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After an hour, unwrapped them and put them back on along with a fresh sprinkling of some rub to set the bark
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One rack was pulled after about 30 minutes (it was bit smaller than the other two and finished quicker), The other two went just about a full hour for a total of 5 hours.
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Not much of a smoke ring, but they were pretty tasty.
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Smoking some ribs is always a good way to wrap up a week. Family, food and booze. Great Friday night for sure.

Richardson, Texas

Griffin's Grub or you can find me on Facebook

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