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horoegg

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  • Re: Baby Back Ribs - Ideas?

    I never wrap and always end up with tender ribs and a delicious bark.  Whenever I use a rib rack (I did 9 racks once!) the ribs always take longer.  I have a feeling that's what happened here, 5 hours was probably not enough.  Also as some others said time is not the determining factor for doneness.  With ribs I always go with the bend test: grab the ribs half way down the rack with tongs, lift up the rack, and if the bark starts to crack and the meat starts to pull away you are good to go. 

    Also stop relying on dome temp and go out and buy a remote thermometer that can measure grate temp. I have a Maverick ET-733 and love it!  I've seen 30+ degree differences between my dome temp and the grate temp. 

    Lastly if you are regularly cooking 3 rack of ribs or large amounts of food in general on the egg, do yourself a favor and buy the Adjustable Rig from the Ceramic Grill Store.  This was the single greatest purchase I've made thus far and it will allow you to cook 4 racks of ribs at a time lying flat on the grates or 3 racks and a butt (just did that yesterday and everything came out fantastic!), ribs and chicken, etc.   

    Good luck and don't get discouraged.  All of us have bad cooks, even after owning the egg for years sometimes things don't go right.  Keep on experimenting until you find what works best for you. 


  • Quick Pork Chop

    Wife is out with her friends and daughter went to bed late so I decided to do a quick bone-in pork chop. Got the grill going fast with my trusty Harbor Frieght Tools (complete overkill) torch and was grilling in less than 10 min. 

    I normally like to reverse sear, but I was starving and in a rush so I decided to try something different. I know convention tells you to only flip once and leave meat alone, but I've been reading that this is wrong and you will get more evenly cooked food by flipping often. I gave it a shot, flipping every two minutes @ 550-600 dome temp and it came out great. Pulled at 150 and the chop was juicy and delicious, especially the meat along the bone!

     

  • Re: Simple Weeknight Reverse Sear Ribeye

    Hans61 said:
    Nice cook you on a large or xl?
    Thanks! I'm on a large.
  • Re: Who's up right now getting their egg fired up? What's cooking?

    The finished product...Amazing!

  • Re: Who's up right now getting their egg fired up? What's cooking?

    @Ryezza Would love to see/hear how that turns out. Looking good!
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