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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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Ribs on the mini!

Had some free time so I threw some ribs on the mini. I miss my large but the mini is so much fun, gets up to temp quick and holds temp relatively well. Enjoy.  
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Comments

  • AUWAGAUWAG Posts: 73
    I've ordered the mini plate setter and cast iron grid. Thoughts on the CGS raised grid? I love the mini!! Price just went up to about $450 though...
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  • WC1WC1 Posts: 42
    i have the mini woo. I like it alot. The one downside is the gap between my stone for indirect (ordered the pack of two from Amazon) and the grid is very narrow, which leads to some of the fat that drips burning. I ruined a boston butt this way. I had a plate setter in my large and like the woo much better. 
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  • ScottborasjrScottborasjr Posts: 2,738
    Why did you get rid of the Large?  Looks great by the way!
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • WC1WC1 Posts: 42
    I moved and orphaned it at my in-laws. Poor egg. 
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  • ScottborasjrScottborasjr Posts: 2,738
    Poor egg, lucky in-laws.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • R2Egg2QR2Egg2Q Posts: 1,652
    Nice job! The Mini is fun indeed.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
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  • SkinnyVSkinnyV Posts: 2,656
    +1 always good for a mini thread.
    Seattle, WA
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  • SpringramSpringram Posts: 420
    WC1 -  ribs look great and are a new idea for my somewhat new Mini. One question.....looks like you have a cork spacer underneath the thermometer. Are you using a 5" thermometer plus the spacer in order to get a better temp than the 2.5"?

    Thanks

    Springram
    LBGE and Mini
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  • Crispix49Crispix49 Posts: 190
    Have been weighing mini vs small for the new addition to the family...and I wasn't sure ribs would be able to fit.  Great post.  Thanks!
    Atlanta suburbs
    Large & Mini owner
    UGA Alum - Go Dawgs!
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  • Crispix49Crispix49 Posts: 190
    @WC1 forgot to ask about your setup; this that a mini woo with 8.5" stone for your indirect piece?
    Atlanta suburbs
    Large & Mini owner
    UGA Alum - Go Dawgs!
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  • WC1WC1 Posts: 42
    Spring- my thermometer has a 3.25" stem, the cork was cut to just allow the slit in the stem in the top of the dome. Crisp- yes that is the mini woo with the a 8.5" stone. Go get a mini you will love it. I thought it was gimmicky at first but I was wrong.
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  • Crispix49Crispix49 Posts: 190
    @WC1 did the ribs on the mini turn out good as ones one your large?
    Atlanta suburbs
    Large & Mini owner
    UGA Alum - Go Dawgs!
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  • SkinnyVSkinnyV Posts: 2,656
    Did 2 full racks one at a time today on the mini. Left the other ones wrapped and warm during 2nd rack cook.
    All went well, turbo'd em a bit so texture on 2nd was not as tender as 1st off the mini and warmed for a while.
    I cut my racks in half and stood them up against one another.
    Seattle, WA
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  • WC1WC1 Posts: 42

    Alright Skinny, now you got me thinking, how can I fit two whole racks on the mini at the same time. Maybe concentric circles?

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  • Austin  EggheadAustin Egghead Posts: 3,342
    I like the way you wrapped the ribs...Neat idea.
    Eggin in SW "Keep it Weird" TX
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  • GriffinGriffin Posts: 6,920
    :-bd Very cool cook. So much fun filling the MINI up.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Do you have to worry about the cork catching fire?
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  • WC1WC1 Posts: 42
    Hasn't yet. Seared a Tuna Steak at 650 the other night and it was still good.
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