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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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

bmac55

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  • 1st Crack at Beef Ribs

    I don't have many cooks on the egg under my belt, so I still have a lot of "firsts" ahead of me. But, today was my first attempt at ribs (of any kind). Seasoned with kosher salt, black pepper and garlic powder. Cooked raised indirect. Used hickory chunks for a little smoke. Total cook time was 3 hrs. My target dome temp was 300 but I had my problems getting a stable temperature. I thought I had it holding steady but at the 1 hr mark it had dropped to 250. Slowly raised it back 300 and it held pretty close to that the rest of the way. Added some sauce for the last 15 min or so. Thermapen readings ranged between 195 and 205. We were hungry so we pulled them, sliced them up ( no rest period) and ate. Served them with fried corn, potato salad, deviled egg and fruit. The ribs were meaty, moist and flavorful. However, I lost points on tenderness. Next time, I will allow more time to cook and add a little rest period. All in all, not a bad first attempt. I'm embarrassed to post these poor quality photos, but they're all I've got.
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