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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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Baby Backs 2.5-1.5-.5

JLGougeonJLGougeon Posts: 16
My first shot at baby back ribs went pretty well.  I used the 2.5-1.5-.5 method and got a good "stick".  I tried a new mix for the braise, 2 cups apple juice, 1 cup Vernor's Ginger Ale and 1/2 cup Apple Cider vinegar.  The Vernor's really added a "kick" to the braise.  My wife prefers "fall off the bone" so next time I'll use 3-2-1.  Try the Vernor's it was great!imageimage
Cheers!
John
XLBGE and Weber Silver "C"
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Comments

  • SmokeyPittSmokeyPitt Posts: 6,132
    Looks great!  What temp are you cooking at?  They look pretty fall off the bone in the pic...I see a bone sticking out in the second pic ;)


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • JLGougeonJLGougeon Posts: 16
    I had it pegged at 250 for the first phase.  Up to 300 for braise and back down to 250 for finish.  That one bone you see had actually pierced the foil.  The meat pulled back but still stuck pretty well. :) 

    Cheers!
    John
    XLBGE and Weber Silver "C"
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  • JRWhiteeJRWhitee Posts: 2,588
    How do you keep the ribs from falling off the page?
                                                                        
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    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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