Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
ribs, just so so
Comments
-
Where di you get them and what cut were they?I had some from costco, back ribs, about a month ago that simply would not lose their attitude. Only solution was a 3-2-1 method, then they were OK, not great just OK.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
I love the CWM method. Never had anything but great results. I also get ribs from Costco and sometimes they are really meaty - sometimes taking up to an hour extra.
-
Well sometimes plans just don't work out, we had a couple of N.Y. strips last night and they did not live up to expectations either.Gerhard
-
I too had some Costco ribs last night. I wanted to try the turbo rib method. I statred them at 315pm anticipating to eat at about 530 ish. 350 for 1.5-2 hours. Those things were so thick they took until 630 before I took them off. They were good but probably could have went another 45+ minutes, but we were hungry.
On a side note, I tried to do baby creamer potatoes in the egg with the ribs. I cut them in half, tossed with onion, S+P, and some oil. They were int he egg for over an hour at 35o and were still hard. I brought them in and put them in the oven at 400, to try and have them come off with the ribs at the same time. They were cooking for over 1.5 hours total. They were softer but still not like they should have been. Anyone else ever have potato that just would not cook?
-
Ribs were from a local grocery store, they were fairly meaty, but there seemed to be a bit of grisly meat to them as well. Could have been just a different batch, cant remember what cut they were. Not baby back for sure, maybe that is part of the problem. We will just chalk it up to experience, ( or lack of it ) Just wanting to keep SWMBO happy.Large, small, and a mini
-
@hondabbq: Have you checked your thermometer? Boy, those times seem off for the temps.*******Owner of a large and a beloved mini in Philadelphia
-
Yeah. It was due to the fact that the ribs were so thick. I don't know how the ribs are at Costco in the us but where I live they are monsters.
-
hondabbq said:Yeah. It was due to the fact that the ribs were so thick. I don't know how the ribs are at Costco in the us but where I live they are monsters.
-
SS,
Mike only did babybacks that I remember and I think he was at 250* the whole way...5 to 6 hours
Steve
Caledon, ON
-
LS good to hear from ya. Ur right Mike only did baby backs, I got these from Price Smart, I think, they were pretty meaty. But part of the ribs was grisly. Going to try it again in a couple of weeks. I remember what Mike said about keep on trying.Large, small, and a mini
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum