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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
simple ribs...
Options
henapple
Posts: 16,025
Fried potatoes. ..Tennessee style. Ci skillet, s&p, onion cooked low covered...when tender, remove the lid and crisp the edges.
Ribs are like any other bbq....every body has different taste. I've egged these twice and by far the best I've done, or had. Head Country seasoning on St Louis style, 250 for 4 hours with pecan and apple chunks. 4 hours and then foiled for 30 minutes at 350. The last 30 I removed the ps, sauce with Head Country sauce and "toast".
Nice pull and unbelievable taste. If you haven't tried Head Country. ..do.
Ribs are like any other bbq....every body has different taste. I've egged these twice and by far the best I've done, or had. Head Country seasoning on St Louis style, 250 for 4 hours with pecan and apple chunks. 4 hours and then foiled for 30 minutes at 350. The last 30 I removed the ps, sauce with Head Country sauce and "toast".
Nice pull and unbelievable taste. If you haven't tried Head Country. ..do.
Green egg, dead animal and alcohol. The "Boro".. TN
Comments
-
Good looking ribs and taters. I agree about the rub. It is good.
___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
-
-
Fine looking grub for sure Uncle Apple =D>
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Good looking ribs! Happy New Year to you and yours!MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
I love head country. Nice cook man._______________________________________________XLBGE
-
Damn those look good ... taters and ribs. Going to follow in your footsteps next week ... ribs it is. Thanks for the nudge. And, Happy New Year to you and yours.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
-
Nice looking ribs. You cook the taters with your ribs? Any liquid/butter in the pan?
-
@lit...potatoes in a ci skillet, low and covered till tender then uncover and brown. I use my waring oven eye in the cave. Slow is the secret. Takes at least an hour.Green egg, dead animal and alcohol. The "Boro".. TN
-
When you remove the plate setter do you take them out of the foil for the sauce / toasting stage? Looks awesome!!!!
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
Scottborasjr said:When you remove the plate setter do you take them out of the foil for the sauce / toasting stage? Looks awesome!!!!
Yes -
Will you marry me :xSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
-
Glad you still like the head country @henappleLBGE, Burgeoning Accessories
-
-
I'd hit that! =D>LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
-
-
Man. My grandma and mom make fried taters like that. Heaven on earth.
Excellent cooking @Henapple. Happy New Year!
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Those potatoes are amazing lookingLBGE& SBGE———————————————•———————– Pennsylvania / poconos
-
I forgot to mention. ..I spritzed the ribs a lot with apple juice. I know...you don't need to but the last 2 slabs were spot on. Why risk it.Green egg, dead animal and alcohol. The "Boro".. TN
-
Looks great with just the right amount if tug, I'm with you in the spritz department. I think it definitely hads a layer of flavor.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
-
Looks delicious, the potato method is the same I use, only I cook them in an Orgreenics non-stick pan, with free range butter, and cage free potatoes that have never been washed, we call it California style fried potatoes.
>- Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Never understood how they keep those cage free potatoes contained.
-
The free range butter is the real challengetheyolksonyou said:Never understood how they keep those cage free potatoes contained.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Don't dare leave all that meat on the bones.
-
Hits the spot.
Be careful about @Mickey. I think he's looking for more OO.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
By that definition, @henapple is "California-Style" too. He's never been washed either.anton said:Looks delicious, the potato method is the same I use, only I cook them in an Orgreenics non-stick pan, with free range butter, and cage free potatoes that have never been washed, we call it California style fried potatoes.>-
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
I'll need to try those potatoes.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
@DMW. ..slow is the key. Basically a reverse sear in the ci skillet. Add some onions.Green egg, dead animal and alcohol. The "Boro".. TN
-
Very well done, nothing like really good fried taters.LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
-
APL is a big advocate of pork + apple. Have you tried his sauce formula for finishing ribs? It's my favourite: bbq sauce + honey + apple cider vinegar + microplane grated Granny Smith apple. He also spritz the ribs with apple juice just before serving for a lovely sheen. Speaking of sheen, I've seen Chinese chefs doing the final wok stirring with extra oil just before serving!henapple said:I forgot to mention. ..I spritzed the ribs a lot with apple juice. I know...you don't need to but the last 2 slabs were spot on. Why risk it.canuckland
) 
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum