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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

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Real Ribs

These are not your Yuppie style ribs, .these are the real deal 6 1/2 lb per rack spares......
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Comments

  • ChubbsChubbs Posts: 3,939
    @-)
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • thailandjohnthailandjohn Posts: 951
    edited July 2013
    After eight hours the ribs are done. These were just rubbed with a dry rub....they are now wrap will be reheated in the morning and sliced for lunch tomorrow at the office..... I put no sauce on these ribs I let people put the sauce of their choice on their own ribs
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    2119 x 1802 - 1M
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  • rtt121rtt121 Posts: 623
    Yuppie Style Ribs = St. Louis Style?
    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
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  • Beagle1Beagle1 Posts: 31
    the look awesome
    Atlanta, GA and Watts Bar Lake, TN
    2 LBGEs
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  • 8 hours?? What temp were you cooking your non yuppie ribs at?
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  • thailandjohnthailandjohn Posts: 951
    edited July 2013
    I start the ribs off at 225° after a couple of hours I bump the temp up to 250° and for the final finish I cook at 275° When I refer to yuppie ribs, I mean baby back, that is what most people call them. I prefer to only cook spareribs, St. Louis cut and these large ones which are called commodity ribs
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  • ParallelParallel Posts: 404
    Meh... ribs are ribs. Yuppies eat tofu and butterfly farts.

    Every time my elbow bends my mouth flies open.
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  • calikingcaliking Posts: 6,152
    I prefer spares too, so i'm with ya on this one.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • MickeyMickey Posts: 15,443
    John they look outstanding man. Tell me how you warm them?
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max +++ 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

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  • thailandjohnthailandjohn Posts: 951
    I wrapped these in foil put them in the oven at 250°......if I had to do it here at the house and eat them at the house I would've left them unwrapped placed them back on the Egg at 250° for an additional hour and a half
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  • TonyATonyA Posts: 551
    Yuppie ribs ... says the man cooking in a ceramic oven...  

    I won't argue with the result though - especially considering the black hole of flavor yuppie ribs I put out on Sunday.
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  • thailandjohnthailandjohn Posts: 951
    TonyA.... You are correct, the big green egg is a yuppie cooker... My barbecue pits that I like the best are pictured below..... The main reason I have the Egg and the Stoker is I use these for all my long low slow cooks..... When I want to cook real barbecue, I use one of the cookers pictured below..... If someone puts sauce all over the meat it doesn't matter how they cook the meat, the main flavor will be the sauce..... I do put sauce on the side so if someone chooses to have sauce, they can apply their own...most people that eat my brisket or pulled pork do not use sauce
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    1858 x 1708 - 950K
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    2196 x 1848 - 2M
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  • TonyATonyA Posts: 551
    Nice collection John. The only other smoker I have is a drum (vertical). I'd love a gravity feed smoker like a stumps or a rebel ( not sure where they fall on the yuppie spectrum) but the egg is just so much more versatile.
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  • thailandjohnthailandjohn Posts: 951
    Tony, I do agree that the Egg is the most versatile...it is an oven that uses lump as a heat source.....the only way I get the BBQ flavor I like is to use Mesquite Charcoal and add a lot of wood.....for my wood, I mostly use Almond, the same wood I burn in my fireplace.....this combination gets me close to the flavor I can get from my offset cooker....adding as much wood as I do, can only be a accomplished if something like a Stoker is used to control the incoming air flow.....after 30 plus years of BBQing, I am happy to have the Egg and Stoker for my long slow cooks
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