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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers:
Stuffed Portobello Mushroom
, and also eating lots of these
Ice Cream Sandwiches
in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country -
see a list here
Suggestions for combo cook Ribs & Wings
edited November -1
Looking for suggestions on how to cook a combination of ribs and chicken wings for about 12-14 people on a large. I'm partial to carwash Mike's rib method but am willing to adapt!
Your issue is going to be with the temperature difference between the ribs and wings. In terms of timing you could cook the ribs part-way, foil and put in a cooler to keep warm while you cook your wings (assuming as an appetizer), then return the ribs to the Egg, sauce, and finish.
However, if you try and cook wings at the 250-275 you'll want for your ribs, they will come out with soggy skin. If you crank the heat to 375-400 to get the wings crispy, you'll have to wait a while to get the temp back to 250 to finish the ribs. If that's OK, then go for it.
Another thing you could do is cook the wings before you start the ribs, don't sauce them, and put them in the fridge. When you're ready, pull the ribs as above, put the wings in the Egg without changing the temp, just to heat them back up, then pull, put in a large bowl, and toss with warm sauce that you heated up on your stove. Put your ribs back in, sauce and finish.
Or buy a 2nd Egg. :evil:
Thanks for the suggestions. I like your last suggestion the best :cheer:
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