Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Baby backs

Doing Babybacks tomorrow for the SEC championship game. Would appreciate some cooking advice from the forum pros. Thanks!

Comments

  • It'd be a whole lot better if the Dawgs were in the game. : - (
  • TRexTRex Posts: 2,709
    stackoribs_web.jpg
    <p />Georgia Dog,[p]Here's how I do them - there are also links at the end of this write-up to other methods as well.[p]Car Wash Mike is the RibMaster around here, though - I'm sure he'll chime in.[p]Have fun,[p]TRex
    [ul][li]Reeeebs[/ul]
  • BajaTomBajaTom Posts: 1,269
    IMG_0047.jpg
    <p />Georgia Dog,
    I do mine indirect with a drip pan underneath. The temp I shoot for is 235/240 for about 5 hours. I like dry ribs vs wet ribs so I use a mixture of brown sugar and some rubs. Some on this forum like the 3-1-1 method. Good luck, Tom

  • BajaTomBajaTom Posts: 1,269
    BabybackcookMarch4.jpg
    <p />BajaTom,
    I'm sorry about the picture. Here is the correct picture. Tom

  • Ribs look good.....so did the table in the previous pic. Thanks.
  • pkstkribs3.jpg
    <p />Georgia Dog,
    Thanks to T-Rex, but a lot of people here cook really good ribs. If this is your first time, I strongly suggest a foil at some time. If you like wet ribs with a sugar based sauce, make sure the sauce is cold before applying. What kind of rubs and sauce do you available? Here is my technique. [p]Mike

    [ul][li]My ribs.[/ul]
  • wrobswrobs Posts: 109
    Thanks, TRex,
    Now I'm gona have to go out and buy some baby backs and cook some ribs...LOL
    Man, those look good!
    Robert

  • I have DP rubs and will use a sugar based sauce. From the pic of your setup is your drip pan sitting on an inverted placesetter?
  • Georgia Dawg,
    That would be correct. I stick with DP orginal, others have stated Swamp Venom is good, just depends are your taste.
    The sauce will stick to the ribs better if cold. Any chance you have Blues Hog?[p]Mike

  • egretegret Posts: 4,063
    Car Wash Mike,
    Why don't you send him your rib notes? Oh.......I forgot, you lost them in Omaha!!

  • No Blues Hog.....never even heard of it. Where do you get it?
  • Gerogia Dawg,
    It is very hard to find. The owner is an idiot. Sometimes the Atlanta Store has some. [p]Mike

  • egret,
    Lets don't confuse burning them and losing them. LOL. Now, she if could help these people with some Blues Hog. I know you have a bunch of it.
    Don't be charging them wine prices either.[p]Mike

  • Georgia Dog,[p]My favorite are Apple City Baby Back Ribs from Smoke and Spice. If you don't have this book, go out and buy yourself an early Christmas present. I have 9 racks soaking right now. They'll go on the BGE at 5 AM tomorrow, ready in time for the ACC Championship game. Go Hokies!
    [ul][li]Smoke and Spice[/ul]
  • Georgia Dawg,[p]Hah! But the gasket looks like mine![p]

Sign In or Register to comment.
Click here for Forum Use Guidelines.