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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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Favorite Frozen Pizza and Rib Question

Eager EggerEager Egger Posts: 236
edited 6:03AM in EggHead Forum
Really 2 separate questions. For a quick Pizza in the evening, what brand is preferred by the group and any special way of cooking it? Secondly, does anyone know where the original 3-1-1 recipe for Ribs is located?


  • FidelFidel Posts: 10,168
    EagerEgger,[p]Here is how I do the 3-1-1. You didn't specify if you were using back ribs or spares. This method is for baby backs and is commonly known as the 3-1-1 method.[p]Prep your ribs by trimming, removing the membrane, then apply a light smearing of yellow mustard and then apply your favorite rub. I generally do this right as a light my fire. Some do this the night before. Light your fire and let it stabilize at 250*. Place the ribs on the grid bone side down (curve up) and cook indirect at 250 dome, which will be 220-230 grid temp, for 3 hours. No peeking, no turning. Then remove the ribs and wrap them in aluminum foil and spray with apple juice, beer, or some other liquid. Not a lot, just a few ounces. Seal the foil and put them back on the grid for another hour, still at 250.[p]After that hour, remove the ribs from the foil - there may be some steam when opening so be careful. Put them back on the grid and bump the temp to 275. Apply a layer of your favorite BBQ sauce on both sides and let go another 45-60 minutes. The bone ends will be exposed and the ribs should be super tender by the end of the 5th hour.[p]To ue this method with spare ribs, I adjust the cooking times to 3.5-1.5-1 for a total 6 hour cook. Everything else remains the same.[p]Sorry, I've never done a frozen pizza on the egg (yet).
  • DawgtiredDawgtired Posts: 216
    The only thing I do different is apply the rub before the mustard. I think this gets more rub on the actual meat and the mustard holds it in. This makes rubbing the meat with the rub easier.

  • EagerEgger, The California Pizza Kitchen on top of the place setter, tast like it just came out of the oven, plus great crunchy bottom

  • Smok'in CSI, Not sure we get this brand in Texas, but I will sure check for it. Thanks for the info.

  • Fidel, Thanks for the info. This is basically where I got to after starting with the 3-1-1 1/2 method from the Wise One's Cookbook. Although in that method there is plenty of peeking going on :-) The mustard is a new one on ribs and we are looking forward to giving it a try.

  • UGAVETUGAVET Posts: 577
    I like the freshetta extra thin pepperoni pizza with some extra things added. very good off the egg, nice and crispy

  • JeevesJeeves Posts: 461
    EagerEgger,[p]I've seen them at HEB and WalMart. Of course, they are a little $ though...
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