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First cook aka....Amateur pork porn.

J_QueJ_Que Posts: 181
DP Dusted Baby Backs on the felt line for about 3.5 hours @ 225. Toothpick test....Bend test....Ready! The family quickly realizes the power of the egg. :-) "J" is not so crazy anymore.         
I knew all the rules, but the rules did not know me.

Comments

  • dlk7dlk7 Posts: 974
    Look really good - What internal temp did you have when you did the bend test?  At 225, mine normally take about 5 hours. 

    Two XL BGEs - So Happy!!!!

    Rudderville, TN

  • There you go J!  If they tasted as good as they look, your family is very fortunate.  Welcome to the forum!  It's good to have you here.  Make yourself at home.

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • cazzycazzy Posts: 5,495
    edited November 2012
    The glaze looks good. What sauce did you use?

    3.5 hours @ 225...they cooked much quicker than they should have.

    Oh, it's always good when they realize you're not crazy.

  • nolaeggheadnolaegghead Posts: 11,019
    brownchickinbrowncow

    Looks sweet.  I mean that literally.  Nice job.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Looking like a pro already. I too, am surprised only 3 hours at that temp. Usually takes me 5 hrs as well.
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
  • J_QueJ_Que Posts: 181
    edited November 2012
    dlk7 said:
    Look really good - What internal temp did you have when you did the bend test?  At 225, mine normally take about 5 hours. 

    Unfortunately I didn't have a thermapen at the time, so I couldn't get a good temperature reading. Because it was my first cook I agonized over how quickly they finished. Everything I've read on this and other forums showed that they should of cooked a lot longer, but the bite test finally proved it. It wasn't until a couple weeks later that I realize why they had cooked so much faster. I was shopping at the local market for another set of BB and thought that they were much larger then the ones I had previously cooked. When I got them home and reviewed my notes I realized the original pair were only one pounders. (1.2 and 1.1 respectively) I'm assuming the weight, coupled with my inability to keep the temp at exactly 225, caused the shorter cooking time. The next set of 2 pounders took almost 5 hours.
    I knew all the rules, but the rules did not know me.
  • That is my kinda porn-a slathered porkey
    Eggin in SW "Keep it Weird" TX
  • J_QueJ_Que Posts: 181
    cazzy said:
    The glaze looks good. What sauce did you use? 3.5 hours @ 225...they cooked much quicker than they should have. Oh, it's always good when they realize you're not crazy.
    Thanks Cazzy. I used a thin honey glaze (1 part honey, 3 parts water) Heated it up in the microwave for a minute and then dabbed the ribs. It doesn't impart much in the way of taste, but it really shines up the presentation. Makes my mouth water every time I look at them!
    I knew all the rules, but the rules did not know me.
  • nolaeggheadnolaegghead Posts: 11,019
    We're on the world wide interwebs, aren't we?  say it 1337-like - Pr0n, f00[) Pr0n
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • cazzycazzy Posts: 5,495
    J_Que said:
    cazzy said:
    The glaze looks good. What sauce did you use? 3.5 hours @ 225...they cooked much quicker than they should have. Oh, it's always good when they realize you're not crazy.
    Thanks Cazzy. I used a thin honey glaze (1 part honey, 3 parts water) Heated it up in the microwave for a minute and then dabbed the ribs. It doesn't impart much in the way of taste, but it really shines up the presentation. Makes my mouth water every time I look at them!
    I glaze with Bone Suckn' Sauce...you should try it as the flavor is awesome on ribs.

    image

  • henapplehenapple Posts: 10,853
    It's done when it's done...cooked 4 5lb bb this weekend. 6 hrs...shorter than usual but turned out great.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • +1 on the Bone Sucker sauce. Finally got a couple jars and that stuff's fantastic. Probably my favorite at the moment.
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
  • +1 on the Bone Suckin Sauce...Awesome.
    Kind Regards...Papa C
    Peachtree City, GA
    2-XLBG's E...Webber 22" kettle, Retired Gas Grill
    Roll Tide!!!
  • I may do some ribs this weekend, gonna stop by Sams Club and see what kinda deals they got going.
  • J_QueJ_Que Posts: 181
    That does it. I'm going to have to pick up a jar of the Bone Suckn' Sauce and report back. Thanks for the kind words everyone. I look forward to soaking up as much knowledge as you guy's are willing to dish out! J .
    I knew all the rules, but the rules did not know me.
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