Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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1st Baby Backs

edited 3:12AM in EggHead Forum
This was my first attempt at ribs on my Large. 5.5 hours indirect, 225 degrees. I had them in a rack until saucing time. [p]My neighbor said, "These are the best damn ribs I have ever had." [p]bge.jpg


  • I noticed your virgin EGG and platesetter. If you want to keep the platesetter from getting all gummed up from drippings that get thick after a while.....many of us use foil on the platesetter to help slow this down. Ribs look mm goooood!!!
  • stikestike Posts: 15,597
    imagine how good they'll be your fifth time

    ed egli avea del cul fatto trombetta -Dante
  • ccraig4604,[p]
    I am attempting my first rib outing on the egg tommorrow. Can you walk me thru your steps?

  • ChrisChris Posts: 148
    toomsdpt,[p]I sent you an e-mail. It was a spur of the moment cook, so I didn't have a tremendous amount of prep time. Just cooked at a stabilized 225 in a rack without opening the lid until hour 4. Used Emeril spices b/c I was out of everything else and used Stubb's bbq sauce at the end.[p]I'm not a pro, just a fan of bbq.

  • ccraig4604,[p]Man they look good!! Award winning. My only suggestion, since you have such a nice, new grill. I would cover the plate setter with heavy foil to reduce the amount of gunk buldup. Just my anal, fastidious opinion.[p]Howard

  • Howard,[p]Thanks for the tip. That's a great idea. I've been using tin baking pans for my beer can chicken, but didn't do anything for the ribs.[p]ccraig4604
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