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EGG Table Forum
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With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes:
Chicken & Dumplings
Chili Con Carne
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edited December 2012
im firing up my new large egg for the first time tonite (making ribs).just looking for tips on time,heat,wood chips,that sort of thing.can anyone help?thanks!
I usually follow the Car Wash Mike's method. Turns out a great product every time.
XL, Small, and Mini BGEs
Did baby backs for lunch a while back. (Sorry but I can't remember who I got this from.)
350 indirect 1hr 40 min.
Pull membrane , rub. Put on at 350 and leave the hell alone for about that time. I opened 15 min early and sauced my half rack. This is called turbo ribs and I will never go back to 4 and 5 hour ribs.
Note: with or w/o mustard works
Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now).
thanks biggreenbamagriller!i think ill try this,i like the low and slow methods,more time for beverages!ill let u know how it turns out!thanks again!
edited December 2012
Ribs are often viewed as being good depending on what you are used to and like. The two bookends are basically a slow cooked "dry" rib, like those noted by Mickey (turbo) and BamaGriller (4-5 hour) above and "wet" ribs, Often called 3-2-1 ribs, basically smoked indirect at 225-250 for 2-3 hours, foiled with "juice/wine" for 1-2 hours and then sauced for 1/2-1 hour.
Although I prefer a dry more competition style rib, SWMBO prefers the fall off the bone very moist wet style rib. Both are good. IMHO wet style ribs are very overcooked - but that's just what she likes.
Wet ribs are easier with a guaranteed finish as you learn your egg's temp control.
Delta B.C. - Vee-Gan: old Indian word for poor hunter.
Welcome aboard and enjoy the journey. All great info above-just experiment and you will find the method(s) that work for you with ribs and everything else you can cook on the BGE.
Green egg, dead animal and alcohol. The "Boro".. TN
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