Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Let's get er done!
Comments
-
Okay guys, going to use this cook for my entry to a throwdown. My post will include all pics, but voting will only use one pic.Which pic should I use for voting?1:2:3:Or one of the other ones...if so, which one?Just a hack that makes some $hitty BBQ....
-
I like pic #1. There is something about the uniformity of the pullback on all the bones that just let's you know they were perfect!Did you trim these yourself or buy them pre-trimmed? They look really nice and even. I have bought St Louis style at Costco before and they didn't do the best job. Some of the bones were way meatier than others so it was hard to cook them consistently.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
-
SmokeyPitt said:I like pic #1. There is something about the uniformity of the pullback on all the bones that just let's you know they were perfect!Did you trim these yourself or buy them pre-trimmed? They look really nice and even. I have bought St Louis style at Costco before and they didn't do the best job. Some of the bones were way meatier than others so it was hard to cook them consistently.Just a hack that makes some $hitty BBQ....
-
cazzy said:Didn't do anything with them. Bought them at Costco...swift pre-packed (3 of em in a pack).Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
-
cazzy said:MrCookingNurse said:Dude you have been eating like crazy!! Those look amazing.
---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada -
Great looking ribs
-
Nice! Definitely go with pic #1..
LBGE
MS Gulf Coast - Proud member of the Who Dat Nation!
My Not Frequently Updated Basically Dead Blog: http://datcue.wordpress.com -
@cazzy-I'm in your camp-no foil, no spray, no flip but I've never gotten such results-great cook. And I would go with pic #1. Good luck!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
-
I'm trying the KISS today! My ribs are usually labor intensive steps I took off of tv competition shows.
Just doing smoke rub and time today
Maybe they'll turn out half as good as your look.
3 racks of spares cut St. Louis with the big tips while._______________________________________________XLBGE -
Just a hack that makes some $hitty BBQ....
-
I wanted to try the just s&p, but also wanted try new rub a guy sent me. Since its family coming over I didn't want too many choices._______________________________________________XLBGE
-
These photos are so good, I am licking the computer screen!!
-
Thanks for the compliment!!CoolBees said:These photos are so good, I am licking the computer screen!!
Just a hack that makes some $hitty BBQ.... -
Sorry for the newbie question, but Chubbs' post makes reference to an "AR". I checked the dictionary, but it's not in there. Can someone enlighten me?
Thanks
RITC
-
Redneckinthecity said:Sorry for the newbie question, but Chubbs' post makes reference to an "AR". I checked the dictionary, but it's not in there. Can someone enlighten me?
Thanks
RITCWelcome!Adjustable RigWhich came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Ar 15. ..shoot the cook if the ribs aren't acceptable.Green egg, dead animal and alcohol. The "Boro".. TN
-
Why can't I see Cazzy's photo's. All I see is a photobucket logo.XL BGE; Medium BGE; L BGE
-
My account is over bandwidth. Too many people viewing my photos. Sry.jhl192 said:Why can't I see Cazzy's photo's. All I see is a photobucket logo.
Just a hack that makes some $hitty BBQ.... -
-
cazzy said:SmokeyPitt said:I like pic #1. There is something about the uniformity of the pullback on all the bones that just let's you know they were perfect!Did you trim these yourself or buy them pre-trimmed? They look really nice and even. I have bought St Louis style at Costco before and they didn't do the best job. Some of the bones were way meatier than others so it was hard to cook them consistently.GreggLarge BGE Owner since December of 2013!
Marietta, GA -
If that's all you can do..Green egg, dead animal and alcohol. The "Boro".. TN
-
@DoofusOfTheDayThis makes my 3rd time i'm trying to respond. Damn post approved hackI'm too lazy for that...plus, that wouldn't be keeping it simple, right? :PHonestly, some of the best ribs i've ever had, have the membrane intact. I have prepared them both ways, and have been unable to tell the difference. Some people think the cooked membrane is a "tasty treat". Right @henappleJust a hack that makes some $hitty BBQ....
-
Every man's fantasy is to be watching football and her making trips to the mancave.Green egg, dead animal and alcohol. The "Boro".. TN
-
I'm a true NOOB to the BGE coming from a Webber. After combing post looking for the method on rib cooking. The KISS method looks the best! No foil, spritz or flip, just season & cook!!! Your ribs look amazing, I hope my first cook turns out just as good
-
cazzy Dude they look fantastic great job !!!!2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
-
cazzy said:Griffin said:
Pork lollipops!! Looks outstanding. I've become a fan of salt and pepper brisket, guess I need to give it a shot on ribs as well.
Also, did I read this right that you used oak with this pork? I was planning on hickory as I had never thought about using oak w/ pork, but being in Texas, I love me some oak.
Thanks. -
Brother those look awfully tasty looking. Fricken nice job!Plumbers local 130 chicago. Why do today what you can do tomorrow
weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!
Bristol, Wisconsin -
Missed this one first time around- @cazzy some of your best workGreensboro, NC
-
m_reese said:cazzy said:Griffin said:
Pork lollipops!! Looks outstanding. I've become a fan of salt and pepper brisket, guess I need to give it a shot on ribs as well.
Also, did I read this right that you used oak with this pork? I was planning on hickory as I had never thought about using oak w/ pork, but being in Texas, I love me some oak.
Thanks.
I use STL from Costco for this cook, but spares are fine too. Season with whatever...S&P is great but can be a tad boring.
Toss them on the egg and let em go for 4 to 5 (depending on which cut you go with) hours before you check them. Look for visual queues look meat pull back, then you can further check with the bend or toothpick test. Try to keep your temp steady the whole cook and you'll do just fine.
Just a hack that makes some $hitty BBQ....
Categories
- All Categories
- 183.1K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum