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My first set if spares!!!

Trying some spare ribs this afternoon,I hope they turn out okay.Im cooking at 250 dome rubbed with dizzy dust and using cherry chips. Going to do three hours then one hour in foil and then 30 minutes saucing.

Damn membrane never comes off easy!!!
Hows ya gettin' on, me ol cock



Kippens.Newfoundland and Labrador. (Canada).
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Comments

  • gdenbygdenby Posts: 4,514
    Hope it goes well. Make sure the ribs are close to passing the bend test before saucing. If they are not quite folding over, give them some more time out of the foil, and then put on pre-heated sauce when they are just coming apart. Give the sauce a few minutes ooze together.

    I made a few racks that were the worst of both worlds. Meat not cooked enough, and still tough, covered by sweet sauce that had partially burnt, and become bitter by the time I took the racks off. Actually, no worse than a few of the now gone rib joints in my area, but nothing I care to repeat.
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  • CANMAN1976CANMAN1976 Posts: 1,558
    gdenby said:

    Hope it goes well. Make sure the ribs are close to passing the bend test before saucing. If they are not quite folding over, give them some more time out of the foil, and then put on pre-heated sauce when they are just coming apart. Give the sauce a few minutes ooze together.

    I made a few racks that were the worst of both worlds. Meat not cooked enough, and still tough, covered by sweet sauce that had partially burnt, and become bitter by the time I took the racks off. Actually, no worse than a few of the now gone rib joints in my area, but nothing I care to repeat.

    Will do that ,nothing worse than wasting five hours for burnt tasting ribs.
    Wish I knew why my dome is at 250 and my Mav is at 265??? Which would u trust???? Going to check the cal of dome thermo later.
    Hows ya gettin' on, me ol cock



    Kippens.Newfoundland and Labrador. (Canada).
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  • henapplehenapple Posts: 14,416
    Coat with honey in the foil... I never remove the membrane on spares... A crunchy treat.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • CANMAN1976CANMAN1976 Posts: 1,558
    was going to coat in honey and brown sugar....do i need a liquid such as apple juice to kinda braise the ribs when in the foil as well??
    Hows ya gettin' on, me ol cock



    Kippens.Newfoundland and Labrador. (Canada).
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  • MickeyMickey Posts: 16,408
    edited July 2013
    Grasshopper you are growing up so fast :-B
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • gdenbygdenby Posts: 4,514
    Don't worry about getting different temps from the Maverick and the dome therm. 10 or 15 degrees either way from 250 only means the time to finish will be a little longer or shorter. If the dome temp is holding pretty stable, just let them go.

    I haven't foiled my ribs for years. But when I did, I mixed enough apple juice w. honey or maple syrup so that the meat side down ribs were simmering in a  sweet fluid. I stopped because on one occasion, I left the ribs in the sugary solution too long, and the ribs turned into a sort of pork taffy. Edible, but not what i wanted.

    Honestly, a good rack of spare ribs can be done w. nothing more than salt and pepper, oak or hickory for smoke, and 6 hours in an Egg at dome 250.  Everything beyond that is icing on the cake.
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  • CANMAN1976CANMAN1976 Posts: 1,558
    Looking good!!! 30 min to go I'm starved!! These look to good to taste bad!!!
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    Hows ya gettin' on, me ol cock



    Kippens.Newfoundland and Labrador. (Canada).
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  • MrCookingNurseMrCookingNurse Posts: 4,110
    Look nice man =D>


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    LBGE & SBGE (big momma and pat)
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  • WalrusBBQWalrusBBQ Posts: 151
    Looks great!
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    Beers & BBQ

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  • Oh, by your thread title I thought you had invited Mickey and VI over for dinner. Nice ribs though ;)

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