Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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Saturday Night Meal

Got a pork loin, cut in half gonna slice one side and chop the other. 1 rack of beef ribs and one St. Louis pork ribs beans and baked potatoes. Pics will come.

Beef ribs, cook a little faster or slower than pork?


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XLBGE 

Comments

  • MrCookingNurseMrCookingNurse Posts: 4,325
    Eggs lit and spare ribs are on. Membrane pulled, bad Byron's on backside. Coarse dizzy dust ontop. Egg is settling in hopefully to 250 grate. A gorgeous day today!! Only about 100 degrees on the porch. Humidity is low today it's under 75 @-)

    Photobucket Pictures, Images and Photos

    Photobucket Pictures, Images and Photos

    Photobucket Pictures, Images and Photos


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    XLBGE 
  • Black_BadgerBlack_Badger Posts: 1,090
    Looks like he's ready for beef ribs!
    Finally back in the Badger State!

    Middleton, WI
  • Your buddy is smart enough to stay out of the sun!!
    It's an obsession, but it's pleasin'
  • hapsterhapster Posts: 7,163
    Why do our dogs always seem smarter than their owners

    I think the beef ribs would go a little faster

    I'm hungry.
  • MrCookingNurseMrCookingNurse Posts: 4,325
    @hapster
    If you were a little closer I'd say come on over!! Ha well anyway invitation is always out there!

    Beef ribs. Did my own thing. Sea salt, black pepper, cayenne, paprika and garlic

    Photobucket Pictures, Images and Photos



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    XLBGE 
  • hapsterhapster Posts: 7,163

    @hapster
    If you were a little closer I'd say come on over!! Ha well anyway invitation is always out there!

    Beef ribs. Did my own thing. Sea salt, black pepper, cayenne, paprika and garlic

    Photobucket Pictures, Images and Photos


    Thanks man... They look fantastic! Enjoy!!!
  • MrCookingNurseMrCookingNurse Posts: 4,325
    Gave the pork about an hour lead. 246 grate

    Photobucket Pictures, Images and Photos


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    XLBGE 
  • MrCookingNurseMrCookingNurse Posts: 4,325
    @cazzy

    You still around somewhere??


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    XLBGE 
  • MrCookingNurseMrCookingNurse Posts: 4,325
    My neighbor gave me some tomatoes early this week. Going to try and make my own sauce for tonight

    Photobucket Pictures, Images and Photos


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    XLBGE 
  • CAT SellerCAT Seller Posts: 205
    @ MrCookingNurse, what is that on the left side attached to your table? A light?
    If it ain't a CAT, it's a dog!!! 2 LBGE's & BGE Backyard Chef Edition Cart
  • MrCookingNurseMrCookingNurse Posts: 4,325
    Yes.


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    XLBGE 
  • MrCookingNurseMrCookingNurse Posts: 4,325
    Pork loin. One bathing to be pulled. Other just gonna get to 145 an slice

    Photobucket Pictures, Images and Photos

    Ribs look pretty close to each other

    Photobucket Pictures, Images and Photos


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    XLBGE 
  • MrCookingNurseMrCookingNurse Posts: 4,325
    My maverick probe is reading 174... Inside the house... :-?


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    XLBGE 
  • MrCookingNurseMrCookingNurse Posts: 4,325
    The bathing pork is disappointing. Just shredded it and is meh.

    The other loin is at 140.

    Just wrapped the beef ribs with a little butter. And the pork ribs need just another 30 min or so


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    XLBGE 
  • MklineMkline Posts: 177
    Nice cook.

    We were going to do a pork tenderloin and some ribs to. But we went out running erands and somehow we made our way all the way across ATL to Tucker and the mothership. I ended up getting another mini as directed by SWMBO. So, we will use both minis tomorrow to cook the tenderloin and ribs. It will be the perfect way to break in the new addition.

    So while I didn't get to cook today, which was dissapointing, all in all it was a good day!
  • MrCookingNurseMrCookingNurse Posts: 4,325
    Ha picking up a mini ain't a bad deal!!


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    XLBGE 
  • MrCookingNurseMrCookingNurse Posts: 4,325
    All of this turned out amazing!! Pork loin was pulled at 150 and rested till sliced. Very tender.

    The bathed pork loin was in a homemade tomato based sauce and turned out extremely tender and I was very surprised.

    @aviator
    This was prolly dumb luck but the beef ribs were out of this world man!! Wrapped in butter foil for the last hour of a total of 4 hour cook. They were the party favorite.

    Pork ribs were great, just overshadowed by the beef ribs.

    Sorry this is only pick. And zero left overs!!

    Photobucket Pictures, Images and Photos


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    XLBGE 
  • AviatorAviator Posts: 1,542
     @aviator This was prolly dumb luck but the beef ribs were out of this world man!! Wrapped in butter foil for the last hour of a total of 4 hour cook. They were the party favorite. Pork ribs were great, just overshadowed by the beef ribs. Sorry this is only pick. And zero left overs!! Photobucket Pictures, Images and Photos
    I shall give it another try next week. Ty for the inspitation.

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    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

  • Black_BadgerBlack_Badger Posts: 1,090
    That sounds awesome dude, congrats. More pics would be great, of course, but there's a time for photography and a time for chow, and rarely the two shall meet...
    Finally back in the Badger State!

    Middleton, WI
  • calikingcaliking Posts: 7,124
    Looks good, man! Beef ribs are my favorite. Do you like cumin? That with some salt and cayenne is probably my favorite basic beef rub.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • MrCookingNurseMrCookingNurse Posts: 4,325
    @caliking

    It's not my favorite but I have some. The mixture I made last night is going to be a regular. I'm going to have to make some up for other beef things.



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    XLBGE 
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