Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Nice Rack!

Options
Grillmagic
Grillmagic Posts: 1,600
in Pork
St Louis Rib's 3/2/1 at 250 dome. Pulled the MB, Dizzy Dust meat side up plate setter in legs up for 3, then foiled with butter, brown sugar and honey for 2 hrs. Then removed from foil and smeared Sweet Baby Rays for 1 hr. Goood Pig Sickles!
Charlotte, Michigan XL BGE
· Share on FacebookShare on Twitter

Comments

  • henapple
    henapple Posts: 16,025
    Options
    Looks good... Try not pulling the membrane on spares.
    Green egg, dead animal and alcohol. The "Boro".. TN 
    · Share on FacebookShare on Twitter
  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    edited October 2013
    Options
    Looks great... Always pull the membrane.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
    · Share on FacebookShare on Twitter
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Options
    Looks great!  Pull off exactly 1/2 off the membrane. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

    · Share on FacebookShare on Twitter
  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Options
    SmokeyPitt said:
    Looks great!  Pull off exactly 1/2 off the membrane. 

    =))
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
    · Share on FacebookShare on Twitter
  • Grillmagic
    Grillmagic Posts: 1,600
    Options
    henapple said:
    Looks good... Try not pulling the membrane on spares.
    Do you take the membrane off before you eat them or leave it on, I have eaten ribs with the membrane on and didn't mind. I have a friend who leaves it on and cooks them in a covered pan with coca cola and orange juice at 250 for 3/4 hours then sauce direct to the grill and he says the membrane left on keeps them from falling apart.
    Charlotte, Michigan XL BGE
    · Share on FacebookShare on Twitter
  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Options
    Not cooking them in coca cola and orange juice will also help keep the meat from falling apart!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
    · Share on FacebookShare on Twitter
  • td66snrf
    td66snrf Posts: 1,822
    Options
    TexanOfTheNorth said:
    Not cooking them in coca cola and orange juice will also help keep the meat from falling apart!
    LOL
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
    · Share on FacebookShare on Twitter
  • hondabbq
    hondabbq Posts: 1,980
    Options
    TexanOfTheNorth said:
    Not cooking them in coca cola and orange juice will also help keep the meat from falling apart!
    LOLOLOLOLOLOL x2
    · Share on FacebookShare on Twitter
  • Grillmagic
    Grillmagic Posts: 1,600
    Options
    I  have eaten his ribs many times and they are very good, just not your typical Rib.
    Charlotte, Michigan XL BGE
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 18,731
    Options
    When you pull the membrane, always pull from right to left otherwise it won't do you any good. 

    To each his own - i'm not a fan of braised ribs, or "fall off the bone ribs". I rarely pull the membrane these days partly because I'm lazy and partly because I like chewing on the membrane which has absorbed some rub and pork drippings.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter

Categories