Howdy, Stranger!
It looks like you're new here. If you want to get involved, click one of these buttons!
Forums
- All Forums 130.1K
- EggHead Forum 122.5K
- Forum List 4.9K
- EGGtoberfest 186
- Forum Feedback 1.5K
- Off Topic 1.8K
- EGG Table Forum 956
- Rules & Disclaimer 1
- Cookbook 2.4K
- Valentines Day 3
- Holiday Recipes 30
- Appetizers 72
- Baking 197
- Beef 455
- Desserts 26
- Lamb 34
- Pork 621
- Poultry 370
- Salads and Dressings 14
- Sauces, Rubs, Marinades 154
- Seafood 144
- Sides 117
- Soups, Stews, Chilis 38
- Vegetarian 12
- Vegetables 55
- Health 229
- Weight Loss Forum 227
The grilling community is known for coming together to provide help and support in times of need, and many families and communities have been devastated by the recent severe weather events across the country. Please visit these sites to learn more about how you can support relief efforts - operationbbqrelief.org and redcross.org.
Baby Back Ribs and Peach Cobbler
run4jc
Posts: 107
My first attempt at Baby Back Ribs. Used a conglomeration of others recipes.
Fresh baby backs with the membrane removed
Rubbed
On the egg at 225
After 2 hours
Coated with a mixture of honey, molasses, chili sauce, hot sauce, red wine vinegar, apple juice, apple cider vinegar and Worcestershire sauce. Cooked over low heat until it reduced about half. No recipe – I just put stuff in ‘til it tasted good!! Wrapped the ribs in foil and put back on the egg at 325 (gotta love the Digi Q for temp control.)
After another 2 hours at 325 – yum!
Now for dessert
Found a peach cobbler recipe here:
http://www.eggheadforum.com/archives//2004/messages/143719.htm
My second time to cook this on the egg – the first time I didn’t chronicle it, but it was SOOO good that I figured I’d capture it this time.
Fresh Peaches
Sliced
Add sugar and lemon juice (to prevent browning)
Peaches on top of butter and batter
Sugar and cinnamon
On the egg at 350
45 minutes later! Wow!!
Didn’t last long……
Now we’re all sitting around stuffed – and happy!
Fresh baby backs with the membrane removed
Rubbed
On the egg at 225
After 2 hours
Coated with a mixture of honey, molasses, chili sauce, hot sauce, red wine vinegar, apple juice, apple cider vinegar and Worcestershire sauce. Cooked over low heat until it reduced about half. No recipe – I just put stuff in ‘til it tasted good!! Wrapped the ribs in foil and put back on the egg at 325 (gotta love the Digi Q for temp control.)
After another 2 hours at 325 – yum!
Now for dessert
Found a peach cobbler recipe here:
http://www.eggheadforum.com/archives//2004/messages/143719.htm
My second time to cook this on the egg – the first time I didn’t chronicle it, but it was SOOO good that I figured I’d capture it this time.
Fresh Peaches
Sliced
Add sugar and lemon juice (to prevent browning)
Peaches on top of butter and batter
Sugar and cinnamon
On the egg at 350
45 minutes later! Wow!!
Didn’t last long……
Now we’re all sitting around stuffed – and happy!
Comments
- Spam
- Abuse
- Troll
0 • Off Topic Disagree Agree Like:laugh:
- Spam
- Abuse
- Troll
0 • Off Topic Disagree Agree Likei couldn't see it earlier but it looks like you fixed that problem... thanks it was worth your extra effort
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
- Spam
- Abuse
- Troll
0 • Off Topic Disagree Agree Like- Spam
- Abuse
- Troll
0 • Off Topic Disagree Agree LikeStill, you are correct and thanks for the tip! One other cook the pit was reading WAY too high and I bet it was the very reason you mention.
Great forum - great tips. Thanks
- Spam
- Abuse
- Troll
0 • Off Topic Disagree Agree Like