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I cooked some\'en: Turbo ribs low and slow

edited 2:04PM in EggHead Forum
I worked off graveyards yesterday and had that "don't know what to do with myself" feeling. Was going to cook for my ridding partner and his wife then take Auron up town to the square to meet new folks. My buddy was stressed out over trying to monkey with his fuel injection map on his bike after we did that cam change a few weeks ago and couldn't come over..the fact of which was not well recieved by HIS wife!! :laugh: Fine I'll cook ribs for just us! The raws:

Sometimes people will ask about homemade rubs. Below is how I make my "house rub" Real easy. Just brown sugar sifted, peprika, chili powder, ginger, cracked black pepper and a little crushed mint leaf.

Don't whimp out on the pepper. Note my ring in the bowel.

I don't measure my spice but you can get an idea of amounts by comparison.

Add about 2 cups of sifted brown sugar. Reason I shift it is I'll bottle some and it will plug up the shaker holes if you don't sift 1st.

The reason for the thread title is I started out to do them the turbo method. Problem was my bag of lump was real dusty and small pieces. This coupled with 3 full racks and foil under them to keep from burning on my Medium and could not get the temp above 275 untill I foiled them. Just rubbed them down good with the rub and plenty of presimmon wood and on at 250-275 till the bone started showing well which was about 2 1/2 hours. Stuffed a couple peppers to eat while I was cooking as well ;) .


After the bone was pronounced foiled and beered'em for about 30 min. at 300.

Then back flat on the rack and recoated with rub and fresh prosimmon wood.

Who ever said it's hard to get and maintain eye contact with a 14 week old pup has not had a rack of ribs on him! :whistle:

Ended up taking stopping by and dropping off a rack and my partners anyway before going to the square. Plenty left for tonight at work.

And of course Jake's got to make it in for all you good people to worrie about "secreat flavorings"!!LOL

We took Auron to the High school today that has a Arburedium by it. You know tree's and flowers with trails around it. Lots of differant surfaces to walk and smells.
Got a watering trough by the house. Auron and me like to enjoy a cold one in it late in the evenings. bill calls it a redneck hot tub! :laugh: Ya think he's figured it out yet?! ;)



  • Carolina QCarolina Q Posts: 11,011
    Man, I do enjoy your posts! :) Nice cook and love the pics of your pup!

    With persimmon, does it make you pucker? :lol:

    I will not eat oysters. I want my food dead. Not sick, not wounded... dead.

                                                      Woody Allen

    Central Connecticut 

  • Mighty fine mess of food you got there. :P

    My bike is carburetor. ha
  • cookn bikercookn biker Posts: 13,407
    I always forget to try that mint thing that you and Randy do. Ribs look mighty fine!! Auron is so handsome and cute all at the same time!! Great post Dean, have a safe shift!
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • FiretruckFiretruck Posts: 2,678
    Great lookin meal JL. Looks like ya'll are havin fun with the pup too. ;)
  • What kind of flovor does the ring add? B)

    Nice wibbies - how many did Auron get?
    Hi JL,

    Great looking ribs, how long did you put them back on for after the foil? I am still trying to figure out ribs and need all the help I can get. :cheer:



  • HossHoss Posts: 14,600
    Great post my friend,as always.Love the puppy. ;)
  • HossHoss Posts: 14,600
    Me TOO!!! :angry: :(
  • JPFJPF Posts: 591
    Those ribs sure do look good JL, how long do you let your persimmon dry before you cook with it? I got some today that's been cut about two weeks so far. I am looking forward to trying it out. I should have a pretty good suply so I sure hope I like it :laugh: :laugh: Auron is really growing leaps and bounds!
  • FluffybFluffyb Posts: 1,815
    Another great post Deane! Auron sure is a handsome guy and those ribs look pretty good too.
  • Nice meal. Cute pup.

    Dripping Springs, Texas.
    Just west of Austintatious

  • BashBash Posts: 1,011
    Nice looking ribs. Cute pup, too. I bet he loves the farm.
  • Great pics, the pup is growing like crazy. :)
  • rsmdalersmdale Posts: 2,472
    Great pics and very nice on the rib cook!!


  • BeliBeli Posts: 10,751
    My dear friend you are the best!!!!!! :laugh:
  • Dang, Deanne, that pup is getting better lookin' every day :woohoo:
    And smart, too -- knows how to cool off in the tub ;)
    Here I thought Doreen was gonna have him spoiled :whistle:
  • Shore nuff looks like good vittles!
  • The wood doesn't but grab a green presimmon any you will know it!
  • Mine is carbed as well. In fact I special ordered it that way so I was smart enough to work on it!LOL My buddys had it to a dealer down in La. 2x on dyno trying to work a little hesitation out at about 1200! With the cams and conpression I'm running Just taking off at 1200rpm is doing good!! :laugh:
  • I did not know Randy used mint in his rub as well. I like it. In fact sometimes I'll add a little all spice to it as well.
  • Frank Auron only getts a little of the meat and some grissel right now. Afraid to give the little pig bones right now. Now those big spairs I dd last week he chewed on for a couple days!!LOL
  • I only put them back on for about 15 min. after the foil at about 275-300. They will start to dry out pretty fast if ya go much longer.
  • Very good John! I love the 'simmon wood. A lot depends on how thick it is to dry. Most of my wood I cut from 6 or 8 inch limbs off the main trees reather than killing the whole tree. I then cut it into 1-2 inch slices which are then split using a tool that is a hand hatchet one side and a hammer head on the other. I take a hand sledge and strike the hammer side using the hatchet side to split the slices into 4 wedge shape wood chunks. They will dry in 3 or 4 weeks during the summer out in the sun.
  • DrZaiusDrZaius Posts: 1,481
    That is some fine lookin food there JL. Nice work!
    This is the greatest signature EVAR!
  • JL ... great looking meal and that is one fine looking puppy. I bet he is lots of fun! Are those poblano's stuffed with cheese? Nice pics too.
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