Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

great ribs ...finally

henapplehenapple Posts: 14,008
I've had the egg for around a year and have never had those "oh hell yeah" ribs. Met steven,(@skellis614) delivering OO and he was generous enough to give me some Head Country sauce and rub. Went to pick up some baby back ribs but Kroger's had spares on sale at $1.70 lb. Had them cut to St Louis, cut and trimmed them a little more at home. I was running a little late so i went with a turbo...1 hour 40 min at 350, (did not pull the membrane) 1 hour wrapped and coated with honey. smothered in the Head Country sauce for around 30 minutes. OMG, by far the best ribs not only i've ever cooked but some of the best i have ever tasted.

image

Had a lot more pics but they wouldn't load. I would compete with these ribs. I may never cook baby backs again. Every family member took one bite and just looked at each other....i have had my huge share of ok ribs, these we're unbelievable. My neighbor is always bringing me samples of his spare ribs...he was dumbfounded. His daughter said she didnt like ribs but tried them. Her first words were, "i like the smoke flavor". Soon, he will buy an egg. I realize it wasn't me but the egg and advice from here...plus the HC spice but damn, i was pleased...finally.
Green egg, dead animal and alcohol. The "Boro".. TN 
·

Comments

  • Black_BadgerBlack_Badger Posts: 919
    Sounds awesome, thanks for the post.

    You did NOT pull the membrane? Why? I've never heard of that as a way to make better ribs before.

    Cheers -
    B_B
    Finally back in the Badger State!

    Middleton, WI
    ·
  • cazzycazzy Posts: 7,471
    That is some awesome stuff henapple! As mentioned at dinner, I recently switched to St. Louis cut and I don't see myself going back to BB.

    It's always good when home runs are validated by the family! Great job!

    Is your cole slaw homemade? Should I try HC? I've heard good things!
    Just a hack that makes some $hitty BBQ...
    ·
  • cazzycazzy Posts: 7,471
    Oh, and I just laughed about the membrane. "I love that little treat at the end!" Never heard explained that way before!
    Just a hack that makes some $hitty BBQ...
    ·
  • henapplehenapple Posts: 14,008
    That Head Country is the shiznit. I didn't pull the membrane at the foil point like turbo ribs... It made absolutely no difference.
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
  • cazzycazzy Posts: 7,471

    Sounds awesome, thanks for the post.


    You did NOT pull the membrane? Why? I've never heard of that as a way to make better ribs before.

    Cheers -
    B_B
    There are many camps on membrane on or off. I have talked to a few pit masters who make ribs I enjoy. They all have membranes intact.

    They claim they leave them on to lock in the juices. I also think its easier when you're prepping 100's of racks.
    Just a hack that makes some $hitty BBQ...
    ·
  • henapplehenapple Posts: 14,008
    I usually like one rack at a time... Sure there have been those multiple rack times but one rack usually holds my attention.
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
  • nolaeggheadnolaegghead Posts: 13,708
    have you never been to a beach man?!  Oh yeah, you were just there.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

    ·
  • cazzycazzy Posts: 7,471
    edited June 2013
    Cen, did you notice if Franklin's ribs are membrane on or off?
    Just a hack that makes some $hitty BBQ...
    ·
  • travisstricktravisstrick Posts: 4,781
    If you think that was good, wait till you try it without foiling.
    Be careful, man! I've got a beverage here.
    ·
  • Doc_EggertonDoc_Eggerton Posts: 4,246
    edited June 2013
    I speak only for myself.  I just started doing ribs and came to the oppinion that they are an easy cook.  Maybe my standards are low, but I sure enjoy what I've done.  I don't remove the membrane, and I marinate overnight in Dichickos Garlic.  These are so good I guess if I had really good ribs I would drop dead on the spot
    :D

    On edit, I feel like a dirty thread hijacker.  Sounds like like you had one of those "oh yeah" cooks.  Congrats!
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

    ·
  • SookieSookie Posts: 128

    Personally I think I prefer the membrane on.  I think it keeps in more of the juices.  Grats on your great cook Henapple!

     

    ·
  • henapplehenapple Posts: 14,008

    If you think that was good, wait till you try it without foiling.

    It's always gotta be "Travis" style doesn't it?

    @sookie... Still think of Dwight Yoakum when I see your handle. Hehe.... Ahhhhhh Sookie.
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
  • MickeyMickey Posts: 16,159
    Tony we need to get "Short Travis" a shirt that says: Travis Style.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

    ·
  • ChubbsChubbs Posts: 4,883
    henapple said:
    I've had the egg for around a year and have never had those "oh hell yeah" ribs. Met steven,(@skellis614) delivering OO and he was generous enough to give me some Head Country sauce and rub. Went to pick up some baby back ribs but Kroger's had spares on sale at $1.70 lb. Had them cut to St Louis, cut and trimmed them a little more at home. I was running a little late so i went with a turbo...1 hour 40 min at 350, (did not pull the membrane) 1 hour wrapped and coated with honey. smothered in the Head Country sauce for around 30 minutes. OMG, by far the best ribs not only i've ever cooked but some of the best i have ever tasted.

    image

    Had a lot more pics but they wouldn't load. I would compete with these ribs. I may never cook baby backs again. Every family member took one bite and just looked at each other....i have had my huge share of ok ribs, these we're unbelievable. My neighbor is always bringing me samples of his spare ribs...he was dumbfounded. His daughter said she didnt like ribs but tried them. Her first words were, "i like the smoke flavor". Soon, he will buy an egg. I realize it wasn't me but the egg and advice from here...plus the HC spice but damn, i was pleased...finally.

    My pics wouldn't post on my spaghetti post... Ribs looks delish man
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
    ·
  • LitLit Posts: 3,543
    Looks good. Think you just put st Louis style ribs on my weekend menu. I always foil for an hour but I go low and slow with 3-1-till its done method. Can't wait for Saturday ribs now.
    ·
  • finsterfinster Posts: 126
    Congrats.  Look great
    MBGE in Charleston

    ·
  • hapsterhapster Posts: 6,672
    Having done what I consider to be good ribs a couple of times, both spares and bb's... I really can't see much difference in membrane vs none...

    I have just decided to leave it on and save the frustration and cursing for some other issue :)
    ·
  • shtgunal3shtgunal3 Posts: 2,902
    Looking good Henapple! I'm thinking bout doing spares for the 4th.

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

    ·
  • henapplehenapple Posts: 14,008
    @cazzy... My wife the coleslaw. Asian coleslaw... Really good.
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
  • ScottborasjrScottborasjr Posts: 2,500
    I could be totally off base but I seem to remember someone telling me to pull the membrane if cooking below 275*, if going above that temp, don't waste your time pulling it. Could be the beer talking though.
    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. 
    ·
  • calikingcaliking Posts: 6,740
    edited June 2013
    The hallelujah moments in cooking are awesome. Great plate.

    I have been cooking spares for the past couple of years now, because babybacks just werent turning out right. Spares seem to always be consistently good. I like mine dry rubbed - indirect, untrimmed, membrane on, 300 for about 3 hrs and its goodness every time.

    Also, if you get a chance to try it, the Head Country Hot version is pretty good. Someone might give you some if you ever come to Houston bearing OO...

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    ·
  • six_eggsix_egg Posts: 603
    I am glad you had great sucess this time Henapple. They look great. I find egg cooking kinda like golf. One amazing cook is like the one great shot and keeps you hooked and wanting more.

    XLBGE, LBGE growing accessories.

    Want: Ceramicgrillworks 2 tier large, Dutch oven, Cyber Q Wifi

    Grenada, MS

    ·
  • SmokeyPittSmokeyPitt Posts: 6,045
    They look great man!  I am gonna have to give the spares another shot as well. 


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

    ·
  • BeaumontyBeaumonty Posts: 171
    Do you have to have a butcher trim them to St. Louis style or can it be done at home? Those look great.
    ·
  • henapplehenapple Posts: 14,008
    YouTube trimming spare ribs... Easy.
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
  • calikingcaliking Posts: 6,740
    Beaumonty said:
    Do you have to have a butcher trim them to St. Louis style or can it be done at home? Those look great.

    If i'm cooking for a crowd, i just cook the whole untrimmed rack of spares. If its just me and SWMBO, I trim the flap and freeze for use in other dishes (stir fry, fried rice, etc) and the rib tips get frozen for the next time I feel like eating ribs. Get 3 cooks out of 1 full rack of spares.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    ·
  • GriffinGriffin Posts: 6,768
    Congrats on the rib cook, @henapple. The majority of the time, we do spares. Been pulling the membrane for years, not much of a hassle for me. maybe I should leave it on once, I just don't like it when I eat them.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

    ·
  • RLeeperRLeeper Posts: 480
    Haven't tried cooking with membrane on yet but will give it a shot to save time. I have had restaurant ribs with membrane on that ruined my experience bc it was chewy and slimy
    Extra Large, Large, and Mini. Tucker, GA
    ·
  • henapplehenapple Posts: 14,008
    RLeeper said:

    Haven't tried cooking with membrane on yet but will give it a shot to save time. I have had restaurant ribs with membrane on that ruined my experience bc it was chewy and slimy

    Rendezvous has a crisp membrane. I'd only leave it on doing turbo ribs
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
Sign In or Register to comment.