Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Saturday's Pork Spare Ribs...









  • calikingcaliking Posts: 6,941
    By golly, those ribs look downright sexy!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • jaydub58jaydub58 Posts: 1,613
    Great pics.................also beautiful smoke ring!
    John in the Willamette Valley of Oregon
  • henapplehenapple Posts: 14,416
    I hate you.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • TonyATonyA Posts: 566
    I'm usually not a big fan of wet ribs ... but i've never wanted a rib so bad.. awesome cook!
  • RACRAC Posts: 1,434
    Man those look good!


    Spring, TX

  • That's some serious pork porn.  I had to look over my shoulder to make sure no one saw me drooling on my keyboard.  Thanks. 
    "Let us cross over the river, and rest under the shade of the trees." 
    -Thomas "Stonewall" Jackson

    Peachtree Corners, GA
  • Looking at this post will make you put ribs in the grill ASAP. Thanks for posting and getting my taste buds revved up :)
    LBGE Virginia Beach, Virginia
  • tulocaytulocay Posts: 1,737
    i think i just wet my rib! holy pork batman.
    LBGE, Marietta, GA
  • =D>
  • njlnjl Posts: 811
    edited September 2013

    EggoMatic said:
    Looking at this post will make you put ribs in the grill ASAP. Thanks for posting and getting my taste buds revved up :)

    Negative ghostrider.  The pattern is full.

    Just cooked these.  We couldn't even finish just one of them.  I'd figured on one tonight, one for leftovers tomorrow night.

    I was in the supermarket this afternoon, just minding my own business, and these massively thick (1.80 and 1.85 lbs.) NY strips that were on sale found their way into my cart.  It took about 40min @300F to get them ready for reverse searing.  I cooked them on a grid above a cast iron pan with some peeled garlic and olive oil.  Removed the garlic to sear the steaks, then crushed the garlic, added sliced mushrooms and vermouth, and cooked those in the pan on the egg.

    Potato, I haven't learned to do in the egg that was microwaved while the steak continued to rest.
  • @SMITTYtheSMOKER those do look damn good! Great pullback on those bones. 
    Finally back in the Badger State!

    Middleton, WI
  • Chris_WangChris_Wang Posts: 1,253
    We're not worthy. We're not worthy.

    Ball Ground, GA

    ATL Sports Homer


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