Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day! We can’t wait to fall into cooler weather with you!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Rib Success

RetreadRetread Posts: 13
edited 4:36AM in EggHead Forum
I have done okay ribs in the past, but not exceptional. I think the light bulb finally went on. I followed the technique suggested in this previous post and cooked the ribs patiently until they achieved the proper doneness as determined by the bend method, which I had never paid attention to before. The cook went as follows: Egg set up was, inverted plate setter with drip pan. Trimmed the slab to St. Louis style, had the advantage of my Guru for temp control. Plugged temperature probe to the dome thermometer and set temp at 250. Got the ribs on at about 9:00 a.m., spritzed with apple juice and flipped at 1:00, spritzed and flipped again at 2:00, checked again at 2:30 and they were almost ready based on the bend test. I sauced at this point and went 30 more minutes pulling the ribs at 3:00. I double foiled and coolered them for a couple hours while I prepared the rest of the meal. The results were easily my best. I was a happy camper.

http://www.greeneggers.net/index.php?option=com_simpleboard&func=view&id=380585&catid=1#380585

Comments

  • Congrats - a good rack of ribs is a thing of beauty. I'm not a real Eggspert yet, but have done maybe a dozen racks by now, and last time I did them pretty much as you did, and they were my best yet also.
  • BraddogBraddog Posts: 212
    Congrats on the ribs! The best part is that you getta keep cooking and keep sampling them to you get your method down just right!

    Cheers,

    Braddog
Sign In or Register to comment.