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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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How to find the baby back rib recipe by the guy who

has since apparently passed away....had something to do with a car wash or something......appreciate it....gonna try our first this weekend on bge
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Comments

  • Little StevenLittle Steven Posts: 27,352
    edited January 2013
    Carwash Mike. Just google that and ribs. I believe thirdeye has the method on his site "playing with fire and smoke"

    Steve 

    Caledon, ON

     

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  • RACRAC Posts: 1,495
    edited January 2013

    Tried to paste the link but it said it needed to be approved but you can find it on this blog site.

    Playing With Fire and Smoke

    Ricky

    Spring, TX

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  • JRWhiteeJRWhitee Posts: 2,666
    I have been doing the 3-1-1 method for a few years now and they always turn out great. Get your temperature set at 250-260 indirect and put in your hickory or whatever you like, wait for clear smoke about 20 minutes. Put on your ribs, I rub mine the night before. If you use a rib rack you can foil the ends that may be hanging over direct fire. Smoke the ribs for 3 hours no lower than 250 no higher that 275. After 3 hours wrap the ribs in foil, remove the rib rack and put back on the egg for 1 hour, still indirect. After an hour remove the foil and put the ribs back on the grate indirect you can now add your bbq sauce or just go dry rub (my favorite) after an hour they are ready let them rest for 20 minutes or so and eat. Good luck.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • Little StevenLittle Steven Posts: 27,352
    JRWhitee said:
    I have been doing the 3-1-1 method for a few years now and they always turn out great. Get your temperature set at 250-260 indirect and put in your hickory or whatever you like, wait for clear smoke about 20 minutes. Put on your ribs, I rub mine the night before. If you use a rib rack you can foil the ends that may be hanging over direct fire. Smoke the ribs for 3 hours no lower than 250 no higher that 275. After 3 hours wrap the ribs in foil, remove the rib rack and put back on the egg for 1 hour, still indirect. After an hour remove the foil and put the ribs back on the grate indirect you can now add your bbq sauce or just go dry rub (my favorite) after an hour they are ready let them rest for 20 minutes or so and eat. Good luck.

    I'm not sure if you are saying that Mikes method was 3-1-1 but I've seen that here before. Mike did his low and slow, very low in the beginning for smoke effect and then raised the temp a couple of hours in. He didn't use foil.

    Steve 

    Caledon, ON

     

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  • JRWhiteeJRWhitee Posts: 2,666
    Sorry, I didn't know Mike I was just giving you my way of smoking ribs.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • SpringramSpringram Posts: 420
    Carwash Mike's method is the best I have tried by far. Takes a little longer but, wow ....
    LBGE and Mini
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  • AleBrewerAleBrewer Posts: 555
    Here is Mike's method:

    http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html

    I've done these quite a few times, and they turn out great!
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  • DuganboyDuganboy Posts: 1,118
    Foiling steams the ribs and changes the texture.  Helps tenderize, but if you work at it, pay attention to your temps and time the ribs are better not foiled.
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  • henapplehenapple Posts: 14,585
    I use the 5 1 5...5 beers per 1 hour for a 5 hour rib cook. Don't know how they taste...never eaten them.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • MickeyMickey Posts: 16,468
    AleBrewer said:
    Here is Mike's method:

    http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html

    I've done these quite a few times, and they turn out great!

    Please understand that you must have a beer in your hand when cooking these ribs. It is tradition.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • daffy1909daffy1909 Posts: 454
    henapple said:
    I use the 5 1 5...5 beers per 1 hour for a 5 hour rib cook. Don't know how they taste...never eaten them.


    ive been using the same method for years!!!!works great!the only difference is ive eatin them!just cant rember what they tasted like!probly good cause there always gone in the morning!!!along with the all the beer!!!

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  • EggcelsiorEggcelsior Posts: 11,408
    I'm looking forward to the 4th this year. Also the 10th, since that is when the tradition started.
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  • Little StevenLittle Steven Posts: 27,352
    JRWhitee said:
    Sorry, I didn't know Mike I was just giving you my way of smoking ribs.
    No need to be sorry. I've just noticed Mike's method being associated with the 3-1-1 method and was trying to clarify.

    Steve 

    Caledon, ON

     

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  • henapplehenapple Posts: 14,585
    Rib cooking...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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