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Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

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Saturday's Pork Spare Ribs...

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-SMITTY     

from SANTA CLARA, CA

Comments

  • calikingcaliking Posts: 7,624
    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: 1,948
    Great pics.................also beautiful smoke ring!
    John in the Willamette Valley of Oregon
  • henapplehenapple Posts: 15,185
    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: 1,607
    Man those look good!

    Ricky

    Boerne, 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: 851
    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.

    image
    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 yet...so that was microwaved while the steak continued to rest.
  • Black_BadgerBlack_Badger Posts: 1,157
    @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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