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Spring is in the air, we know winter can't last forever, and we are all looking forward to even more opportunities to enjoy the Ultimate Cooking Experience! How about chasing off the last of the winter chill with some BBQ Chicken Soup or zesty Fired-Up Chicken Wings! Check out all the new recipes and cooking videos – from Stuffed Burgers to amazing Peach and Prosciutto Pizza, and everything in-between! Visit BigGreenEgg.com/recipes for tips and ideas.
Spare Ribs Success - My First Shot at it! (Long)
Pharmeggist
Posts: 1,190
Due to the deep discussion of Baby Backs Versus earlier in the week I decided to put it to the test.[p]Last night... I prepared the St. Louis Spare ribs according to Steven Raichlen book "How to Grill. Cut of the caps and skirt etc. I marinated the ribs in a baking dish in a mixture of Apple Cider Vinegar and water mixture appoximately 2:1. I added some honey probably three tablespoonsful and some black pepper and cayenne pepper. I let is soak for about three hours. I then took it out and patted it dry with a clean towel. Then I got plain old French's yellow mustard and used Bad Byron's "Butt Rub.". I put in Fridge overnight. [p]Today, at 11:00 I had my BGE stablized at 220 (Indirect set up -- plate setter with legs up drip pan with water underneath grate) and put the ribs on my rib rack. I didn't open the dome for three hours once I put it on! I checked it put in foil and wrapped continued cooking for about 2 hours. Then I looked at em sauced em with "STUBB's Spicy" BBQ sauce and I mixed it this way 2/3 BBQ sauce 1/3 cup of honey left in foil pulled about 4:30pm. The hard part was letting it rest on the table without eating them. 5:00 pm Ribs N BREAD.... what else do ya need? Ok I had some Lemonade to clean my palate :=) [p]Why this long story?
To say thanks to my fellow Eggheads of course:
Rich G -- Idea about mixing stubs with honey
Ronbeaux -- For giving me a free bag of "Nature's Mesquite" to field test
The rest of you -- For putting up with my long stories and to inspire me to do the cook today. THANKS ALL!!!
To say thanks to my fellow Eggheads of course:
Rich G -- Idea about mixing stubs with honey
Ronbeaux -- For giving me a free bag of "Nature's Mesquite" to field test
The rest of you -- For putting up with my long stories and to inspire me to do the cook today. THANKS ALL!!!
Comments
How did you like the lump?
Here is my dinner:
Pork spare ribs, tater and onions layered with feta cheese and butter, green bean cassarole, and cole slaw.[p]Keep on cooking!!!
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0 • Off Topic Disagree Agree LikeI really liked the lump... I am streching it out by mixing it with BGE lump. Thanks again, for the Lump!!![p]
Best Regards, Pharmeggist
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