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Preparing for 1st time ribs
FireTower
Posts: 69
I've cooked a lot of stuff on the egg, but I have yet to pull off a succesful rib meal. I tried to search for rib recipes on this forum, but the mobile site (I'm on my iPhone) doesn't seem to have a search function. Has anyone tried the Big Green Egg's recipe found here:http://www.biggreenegg.com/features/championship-ribs/ ?
Is tin foil necessary?
Thanks!
Is tin foil necessary?
Thanks!
Comments
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Do a search for car wash mike method in google or safari. Turns out great ribs :P
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I do ribs 275 to 300 until they past the bend test no spritzing or anything. I haven't went back to foil or anything other way. St Louis style been taking me around 2.5 hours or a little more.
This has produced my best ribs to date.
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I have used the Car Wash Mike method several times and have had Eggcellent results! Don't be afraid of the mustard. It makes a huge difference.
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Here is a link to car wash mikes ribs. Foil is not necessary but speeds up the process, it also makes the pork a little mushy if foiled too long and will make them fall off the bone._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
FireTower said:I've cooked a lot of stuff on the egg, but I have yet to pull off a succesful rib meal. I tried to search for rib recipes on this forum, but the mobile site (I'm on my iPhone) doesn't seem to have a search function. Has anyone tried the Big Green Egg's recipe found here:http://www.biggreenegg.com/features/championship-ribs/ ? Is tin foil necessary? Thanks!
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LBGE at 350 dome, indirect, legs up, drip pan with 50/50 mix of apple juice and water. Placed 4 chunks of peach wood on each side of the egg. Since I had 3 racks of ribs I had to use my extended grid. 2 racks of ribs went on the bottom and 1 on the top, making certain they did not hang past the drip pan. Ribs went on bone side down for 1 hour. Then I flipped them bone side up for 1 hour. After the hour the top rack was passing the bend test but the bottom racks went for about 20 mins. more before they had a drawback and passed the bend test. Sauced with 50/50 mix of Blues Hog and Sonny's Sweet sauce. Let them rest for about 15 mins and enjoyed.
Usually I spray the ribs with just apple juice every 30 mins. But I could not find my spray bottle so I didn't with this cook. I didn't see any difference.
Single bite through tender and everyone who has had them talk about how good they are.
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Welcome to the Swamp.....GO GATORS!!!! -
This is so easy & good. Turbo Ribs Baby Backs (Sorry but I can't remember who I got this from.) 350 indirect for 1hr 40 min..... Pull membrane , rub. Put on at 350 and leave the hell alone for about that time. I opened 15 min early and sauced my half rack. This is called turbo ribs and I will never go back to 4 and 5 hour ribs. Note: with or w/o mustard works .. I like Bad Byron's Butt RubSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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3-2-1 works for me. Mustard and rub the night before, 3hrs on the egg at 250 indirect, 2 hrs in foil with parkay and agave nectar or brown sugar, and one hour with sauce.
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I've had disastrous results every time I've done car wash Mikes ribs. I have had much better luck with 3-2-1 (really 3- 1/2-1/2)...Im going to try the turbo ribs next time. I really cant tell the difference between a turbo Boston butt and a low and slow.To be honest I think there is a point when the length of the smoke starts to have an acidic taste...Im sure thats heresy here but its just my opinion.
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I either do 3-1-1 or 4-1/2 hours both indirect at 250, for the 4-1/2 I cook until it passes the bend test. The 3-1-1 will fall of the bone, the 4-1/2 you need to tug a little but the meat is firmer. I like either way._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia
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