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Egged Pork Spare Ribs...yum.
Comments
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Wow Looks awesome yummy
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Did you trim those?Green egg, dead animal and alcohol. The "Boro".. TN
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Looks great. What is the bright orange/reddish area?XL owner in Wichita, KS
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jccbone62 said:Looks great. What is the bright orange/reddish area?Smitty,CWM style?
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Yeah the shadow effect caused the red highlight. Yes, we trim our own spares.
We take a few things from brother Carwash....the oversized drip pan being the most important-IMO.
-SMITTY
from SANTA CLARA, CA
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SMITTYtheSMOKER said:
Yeah the shadow effect caused the red highlight. Yes, we trim our own spares.
We take a few things from brother Carwash....the oversized drip pan being the most important-IMO.
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The oversized drip pan is simply a turkey roasting pan (with blunt ends). This creates added protected (protected from intense heat) space in the large BGE. The added protected space allows you to cook oversized loads without worry of heat exposure. Carwash Mike used to use one of these and we quickly adopted it as well.
When you cook one single pork butt, the protected area created by the platesetter is enough, once you add a second pork butt you then have too much meat hanging in the heat zones....thus the oversized drip pan can add protection to allow both to cook indirectly with out heat exposure.
We buy these disposable pans in the local grocery stores, the rounded ends don't fit as well as the blunt ends.
-SMITTY
from SANTA CLARA, CA
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Smitty,
Those look marvelous! Do you ever flip them? How do you get them so shiny and perfect-looking?
Z
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Hello ZE,
We only go meat side down in the foiling process. We tend to use Blues hog in our sauce mix as we also feel the varnishing characteristics are nice to the eye.
-SMITTY
from SANTA CLARA, CA
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Looking good Smitty! Question for you: How do you get the uniformed coverage of the sauce like that? I'm assuming you are in the final stages of your cook in that pic?I know all the rules, but the rules do not know me.
Small, Medium, 2 Large, XL ,Stumps XL Stretch, Workhorse 1975 -
Applied carefully with a silicone brush. The sauce will level out with some heat (we only heat for 5 minutes).
-SMITTY
from SANTA CLARA, CA
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Dam good job with that brush my friend. I often find that a brush produces some streaks that will normally even out with a little heat but sometimes doesn't. I know your a competition cook so I thought you might have a trick up your sleeve. I've seen some teams dip the meat side in a shallow pan filled with sauce in order to avoid the streaked look. The only question left is how did you score with them?I know all the rules, but the rules do not know me.
Small, Medium, 2 Large, XL ,Stumps XL Stretch, Workhorse 1975 -
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We're still playing with a few things on our ribs. We use 5 different layers of flavor on each slab throughout the cooking process.
These took 9th last week...we're getting close.
-SMITTY
from SANTA CLARA, CA
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Those look great Smitty and thanks for all the pro tipsWhich came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Smitty, do you start with a mustard base?
Large BGE, Medium BGE, Kamado Joe Jr, 36" Blackstone Griddle Blackstone Tailgater and Roccbox owner/operator from Los Angeles
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