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Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day! We can’t wait to fall into cooler weather with you!

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



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  • My First Rib cook (pic heavy..)

    So it was time...First, let me thank @TexanOfTheNorth and @Farbuck for their threads on how they cook ribs, they were my go-to source for technique and tips.

    I pulled the membrane and seasoned with Bad Byron's Butt Rub on both sides.

    Attempted (more on that later) to get the Egg stabilized at 250° with no daisy wheel on the dome. This took about 30 minutes. I put some apple and hickory chips/chunks thrown in the lump and put on the ribs.

    The temp went down with the dome open but came up 10 minutes later and then was right at 250° for the first 20 minutes. No sooner had I dislocated my arm patting myself on the back for nailing the temperature, it started to climb. So I closed the bottom vent as much as I dared, still tried to climb. Ok, on goes the daisy wheel, close up the wheel, and monitor temperature. Sure enough, it went 225°. Undislocated my arm cause now I need them both to play with the bottom vent and the daisy wheel, trying to find some combination that would hold close to 250°. To my credit (my only credit) I never opened the dome to look or let out heat. After about 2.5 hours I felt like I had it stable around but not at 250° probably closer to 260° or 270°. I let them cook another 40 minutes to account for the temp. variations and when I opened the dome I had this.

    Wow, they look like actual ribs =) So I wrapped in foil with some honey (not a lot) and spritzed with apple juice. Back on the Egg they went. Once again the temp shoots up because I left the dome up while I was foiling the ribs. Eventually it came back down to about the 250° mark. I cooked in the foil for 1 hour, never opening the dome but still fidgeting with the daisy wheel to keep it constant. Once out of the foil I cooked for another 55 minutes, spritzing with apple juice every 20 minutes.

    The tin foil zeppelins are the corn we had as a side. At this point I refoiled, wrapped in towels, and put in a cooler to rest while I finish the corn at a higher temperature. The final product:

    And my official taste tester (SWMBO) declared them a success and I was pleased as well. I used Stubb's Original Sauce and had a lovely 2011 Ferrari-Carano Dry Creek Valley Zinfandel to go with them. If I can get better at reaching and maintaining this low temp I will do these a lot more. Thanks for looking and if you have any suggestions comments about technique I would love to hear them. Have a great week!

  • Re: Steak & Wine

    Wine and vintage?
  • Re: OT-What does everyone do for a living?

    High School Math Teacher and Professional tic tac toe player, my record is 0-0-1,000,012

    And on my deathbed I will have total consciousness.

    Gunga la Gunga
  • Re: OT-What does everyone do for a living?

    I kill all the golfers, they are going to lock me up and throw away the key.

    Gophers, ya great git, gophers!
  • KBS Dinner at last!

    I had my bottle of Founder's Kentucky Bourbon Stout for a while and finally got around to making a meal worthy of drinking it. My favorite beverage store gets on case a year and I managed to secure just the one bottle. This was relatively thick NY strip steaks done with the reverse sear method along with twice baked potatoes, grilled pineapple, and caprese salad stickers. Everything was amazing, the beer is everything it is cracked up to be. =)Hopefully I can secure more next year. Thanks for looking!