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Memphis ribs by Pam Lolley

In the June 2013 Southern Living magazine is a recipe for Smoky Sweet Ribs.
 http://www.myrecipes.com/recipe/ultimate-smoky-sweet-ribs-50400000128267/

Turned out very good.  My wife made the rub, mop, and sauce following the recipe.  I followed the instructions, including foiling the ribs with the mop after 3.5 hours, for another hour or so.  Very tender and sweet with some heat!

Dave
no, not -that- one!
KI4PSR

Comments

  • These look great!  Man I'm itching to cook some ribs.  
    If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

    In Durham, NC, where I'm kicking ass every day, even without a basket.  
  • Thanks John!  Cooking ribs on the BGE is my favorite.  I was really pleased how well these turned out, way different than my normal ribs.  It was great to have my wife make the rub and all from fresh stuff!  I have a second batch of ribs on the BGE right now using a different rub and sacue and technique.  I'm planning on bringing a sampler platter in to work Monday.

    Dave
    no, not -that- one!
    KI4PSR

  • Thanks John!  Cooking ribs on the BGE is my favorite.  I was really pleased how well these turned out, way different than my normal ribs.  It was great to have my wife make the rub and all from fresh stuff!  I have a second batch of ribs on the BGE right now using a different rub and sacue and technique.  I'm planning on bringing a sampler platter in to work Monday.

    Dave
    A sampler plate you say?  Man your coworkers are going to love you.

    I've bookmarked the recipe you posted.  Looks easy - definitely worth a shot.  
    If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

    In Durham, NC, where I'm kicking ass every day, even without a basket.  
  • AviatorAviator Posts: 1,563
    Thanks Dave, bookmarked. How does it compare with SBR?

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

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

    >:)

    Chattanooga, TN.

     

  • The second batch of ribs was made to be dryer and tangy-er.  Tender but with more bite, not as sweet or hot but with more delicate nuances of flavor.  "Neighbors By Choice" rub and sauce is truly excellent, I plan to replenish my stock next Saturday at the farmer's market in Brentwood, TN. 

    Both ribs cooked today are the best I have ever made, the BGE was kept at 230 for the entire time.  I added more lump after the first batch and allowed a half hour for things to clear and stabilize.  It is so amazing how the BGE keeps a steady temp with only rare, minor adjustments.  I have been cooking 11 hours today and I am ready for a shower!

    Dave
    no, not -that- one!
    KI4PSR

  • A sampler plate you say?  Man your coworkers are going to love you.

    With the help of a co-worker bringing in chips, potato salad and beans, I feed a full meal to 9 at work, the full staff at the time (normally 10).  They liked the smokey sweet the best, and so did I.  I think I didn't treat the second batch as carefully as the first with respect to rub density, cooking time, and sauce application.
     
    Dave

    no, not -that- one!
    KI4PSR
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