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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Turbo Ribs; Baby (Back)!

500500 Posts: 1,182
1st time Turbo Ribs. Kroger was out of Spares, but just brought out a bunch of frozen cryovac Baby Backs. This rack was thawed enough, and looked unordinarily meaty. They were less fatty than normal, almost like mini bone in chops, if you know what I mean. So, 350* indirect for 1.5/.5/.5 with two chunks of hickory. During the .5 foil stage, I added a splash of apple juice. Rubbed with mustard and Dizzy Dust Course. Sauced during the last .5 with homemade BBQ sauce outside the foil. Pleasantly surprised on how they turned out, for a first go. A gentle tug with a bite through, then pulling clean off the bone. Not falling off the bone overdone. Enough chit chat; the pics. Pictures are 1) rubbed, 2) one the Egg, 3) one hour in, 4) finished with sauce, 5) plated.
Large BGE; Midlothian, Virginia
I like Pig Butts and I can not lie.
"Barbecue is a journey, one meal at a time."

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