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Split a rack of ribs

henapplehenapple Posts: 15,575
edited July 2013 in EggHead Forum
Cooking one rack tonight. Is it harmful to the meat to cut the rack in half. I want to use some Head Country I have left but picked up some Sticky Fingers at publix and want to try it. Any suggestions on a rub that goes well with the original SF?
Green egg, dead animal and alcohol. The "Boro".. TN 

Comments

  • Richard FlRichard Fl Posts: 8,088
    edited July 2013

    I split them in  half all the time.  Also I have the butcher rip them down the middle into 1/2 or 1/3 sizes and sometimes cut those into individual pieces. Great finger food!

     

    food.http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1238448&catid=1

     

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    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1205528&catid=1Pork, Ribs, Baby Back, Oriental, Sweet & Sour, Chinese, Richard Fl

    Walter Kei's Sweet & Sour Spareribs.  Walter Kei of Hong Kong likes to flour these spareribs and then deep fry them. But I, Grace Young, prefer pan-frying and then braising them.  Kei finishes the sauce with lime juice and butter; this twist reflects the innovative style of Hong Kong cooks.

    INGREDIENTS:
    1 tsp Salt
    1/2 tsp Sugar
    1 tsp Cornstarch
    1 tsp Shaom Hsing rice wine or dry sherry
    1/2 tsp Soy Sauce
    1/2 tsp plus 1 tablespoon olive oil
    1 1/2 Lbs Lean Baby Back pork ribs, cut into single ribs or even better in half also.
    1/3 Cup Dark Brown Sugar, packed
    1/3 Cup Chinkiang or Balsamic vinegar
    1 tsp Butter, unsalted butter
    1/2 tsp Lime Juice
    1 tsp Lime Zest, Optional

    PROCEDURE:

    1. In a large bowl combine 1/2 teaspoon of the salt, the sugar, cornstarch, rice wine, soy sauce and the 1/2 teaspoon oil. Add the spareribs and combine. Marinate 1 hour. Pat dry completely with paper towels. I do not see the need to dry unless you are deep-frying.

    2. Heat a 14" flat-bottom wok over high heat until a bead of water vaporizes within 1-2 seconds. Swirl in the remaining 1 Tablespoon oil and add the spareribs meat side down, spreading them in the wok. Reduce the heat to medium and pan-fry undisturbed 5 minutes, letting the spareribs brown. Then, using a spatula, turn the ribs over and pan-fry an additional 2 minutes.

    3. Add the brown sugar, vinegar and the remaining 1/2 teaspoon salt and 1/3 cup water to the wok and bring to a boil over medium heat. Turn the ribs meat side down. Cover, reduce the heat to low and simmer for 1-1 1/2 hours, until the meat is tender. Add the butter and lime juice and stir to combine. Garnish with lime zest if desired.

    4. BGE Version: Seasoned as the recipe says then added brown sugar etc and placed them on the BGE large indirect at 400F for an hour or so.

    5. Done:

    Yield: Serves 4 as part of a multicourse meal

    Recipe Type: Appetizer, Asian, Main Dish, Meat

    Source
    Source: BGE Forum, Richard Fl, 2012/02/05*
    Web Page: http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1205528&catid=1

    Author Notes
    The Breath of a Wok, Grace Young & Alan Richardson Page # 188  400F indirect for an hour or so.

     

     

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  • awmawm Posts: 177
    I have been wondering the same question, but was wondering about not being able to do the bend test?
  • Richard FlRichard Fl Posts: 8,088
    awm said:
    I have been wondering the same question, but was wondering about not being able to do the bend test?
     
    I jst do the taste test.

  • henapplehenapple Posts: 15,575
    I split them. I'll do the toothpick test... Might sample one.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • henapplehenapple Posts: 15,575
    I split the rack but really had to. Big difference in the thickness... I've never seen before. Wife liked the sticky Fingers... Jacob and I the Head Country.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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