Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday? Check out our Easter Menu. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps & Carrot Cupcakes. Lastly, if you’re having company, our Pinterest page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!



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

My best ribs yet!

StanleyStanley Posts: 623
edited November -1 in EggHead Forum
Maybe 4th time is a charm. Did BB ribs tonight. Removed the membrane using the "start in the middle" finger technique (who was it I learned that from? CWM maybe. Whoever, thanks! Worked like a charm!) then rubbed with yellow mustard, sprinkled liberally with Dizzy Dust. Cooked indirect at 270° dome for 5 hrs without even peaking. Opened the dome and they looked loverly! Brushed lightly with Bone Sucking Sauce (Hot) and closed up draft and daisy. Pulled them off 10 minutes later. They were pretty much perfect. Moist and succulent. Tender, but still took a bit of tooth to get the meat off the bone (that's what it's all about, no?).

Thanks to lots of folks for helping with this, most recently Ron B., whose advice to BeerBQ today guided me in my efforts.
·

Comments

  • FidelFidel Posts: 10,168
    Congrats...not much better than a perfect rack of ribs (brisket maybe)...

    I think the "pull from the middle" method pictorial was courtesy of AZRP.
    ·
  • ChefToneChefTone Posts: 42
    pull from the middle?

    ANTHONY
    ·
  • BamaFanBamaFan Posts: 658
    Yes. Get the membrane under two fingers in the middle of the slab. Pull up toward each end.
    ·
  • BacchusBacchus Posts: 6,019
    Stanley, glad it worked out. It's great when the meat resists a little bit, doesnt "fall" off the bone, but is still good and tender.
    ·
  • Big'unBig'un Posts: 5,909
    Don't you love it when a good plan comes to light! It's tough to beat good ribs!
    ·
  • ChefToneChefTone Posts: 42
    Thanks for the reply,I will try that ,I usually have a hard time with the membrane.

    Cheers
    Anthony
    ·
  • BamaFanBamaFan Posts: 658
    A butter knife is your friend !
    ·
  • StanleyStanley Posts: 623
    I guess it was AZRP who posted a pictorial of this method. Work a finger under the membrane on a meat seam near the middle and prod away, working in as far as you can. Start again from the other side of the same meat seam until your fingers touch, then just work toward both ends from there. Easier (for me anyway) than the start at one end, paper towel method.
    ·
  • WADougWADoug Posts: 191
    Looking forward to trying that. Were you cooking baby back or spare ribs?
    ·
  • Try it without the mustard.

    I think you will be hard pressed to tell the difference.

    Also Blues Hog (straight or mixed with another sauce) will be better than the Bone Sucken. IMHO.

    Spacey
    ·
Sign In or Register to comment.