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Sunday football, beer and baby backs on the Egg with pics
Did my usual monthly (or so) baby backs yesterday while watching the games and tried something a little different. I've been using 2-1-2 and foiling for an hour in the middle of the cook. This time I just went a full five hours with no foil. I never opened the Egg until four hours in when I applied some sauce which the family likes.
Did two racks, one with Bad Byron's and the other with DD Swamp Venom, one of my favorites. I also added a hint of brown sugar to each slab to give them a little sweetness. I mixed in some chunks with the lump, about 2/3 hickory and 1/3 apple. Average temp was about 260* and they turned out great as expected, but could definitely tell they were a little more dry than when I use the foiling method. Otherwise great flavor and perfect pull and tenderness. I'll probably go back and forth between this method and the 2-1-2 from here on.
As you'll notice, I also fell prey to the advertising gimmick that is Miller Lite in the retro cans.......just reminded me too much of my youth.
LBGE
Cedar table w/granite top
Ceramic Grillworks two-tier swing rack
Perpetual cooler of ice-cold beer
Comments
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Nice looking ribs! Good job!Just a hack that makes some $hitty BBQ....
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The ribs look great! Nice pullback on the bones. I prefer the no foil method because a) I'm lazy b) I like the bark c) I'm lazy.I light with that same propane torch sometimes. What's the tip on it? I don't think mine has that.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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caliking said:The ribs look great! Nice pullback on the bones. I prefer the no foil method because a) I'm lazy b) I like the bark c) I'm lazy.I light with that same propane torch sometimes. What's the tip on it? I don't think mine has that.
LBGE
Cedar table w/granite top
Ceramic Grillworks two-tier swing rack
Perpetual cooler of ice-cold beer
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RIbs look mighty good. I am in the no foil club on baby backs. Normally go about 6 hours straight with spritzing apple juice/cider every hour until last hour where I apply sauce and then again sauce at the last 30.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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@Brisket_Fanatic May try the spritzing the next go-round. Thought about it, but didn't have any on hand. I used to do that with the stick burner.
LBGE
Cedar table w/granite top
Ceramic Grillworks two-tier swing rack
Perpetual cooler of ice-cold beer
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@KennyLee I like it, gives it a depth of flavor
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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