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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Ribs & Wings Memorial Day Cook! - the before pics...

KiterTodd
KiterTodd Posts: 2,466
in EggHead Forum

Somewhere recently there was a post about throwing 6 butts on a large egg and someone, I think Craig, said don't worry if they touch.  Well, I hope that goes for ribs also, because I just put 6 racks on the large...  :)

image

If you think I should do any rearranging, let me know.  Like flip them inside out for even exposure?  But otherwise my goal is to keep the grate temp between 225 and 250 and not open the lid for 4 hours when I'll do the bend test and consider saucing.

Last night I covered them in EVOO and apple cider vinegar.  Then I put a little yellow mustard on the top side and put a heavy coat of DIZZY DUST everywhere.   Gave it another hit this morning and threw them on the grill.

image

Also in the mix are some chicken wings.  You can't see much below cuz they're in a bag, but since last night they have been sitting in a mixture of lemon-lime soda (7-Up, garlic and a little soy sauce) and a heavy shake of SWAMP VENOM.  I'm planning on giving them another good shake of the Swamp madness and putting them on when the ribs come off.  

image

I can't do much more now but let 'em cook, but if you have any tips I'd love to hear them!

I think I'll sauce 4 racks and leave 2 racks plain.  When they come off I'll FTC while I get the wings on.   Serve the ribs first and serve the wings for desert.  :)   I don't think anyone will be able to wait a full hour on the ribs so it may only be a 30 minute cooler visit...


LBGE/Maryland
· Share on FacebookShare on Twitter

Comments

  • KiterTodd
    KiterTodd Posts: 2,466
    Cook going well.   Temp crept up to 280 when I wasn't looking!  All about choked off the airflow and it has been creeping down very slowly for the last 30 minutes.  I think I'm at 269 now...

    What's a good way to vent heat quick?  I know...open the top, right?  I'm so committed to not raising the lid that I haven't gone that route.
    LBGE/Maryland
    · Share on FacebookShare on Twitter
  • boostfed
    boostfed Posts: 63
    oh man that looks awesome! Be sure to get some pics before everything gets devoured, happy egging!
    · Share on FacebookShare on Twitter
  • GATABITES
    GATABITES Posts: 1,260
    Ribs looking good. 
    XL BGE 
    Joe JR 
    Baltimore, MD
    · Share on FacebookShare on Twitter
  • DMW
    DMW Posts: 13,836
    KiterTodd said:

    Cook going well.   Temp crept up to 280 when I wasn't looking!  All about choked off the airflow and it has been creeping down very slowly for the last 30 minutes.  I think I'm at 269 now...

    What's a good way to vent heat quick?  I know...open the top, right?  I'm so committed to not raising the lid that I haven't gone that route.

    Don't open the lid in an attempt to vent heat. You will allow extra oxygen to stoke the fire and end up hotter. Just close the vents down (not all the way)
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
    · Share on FacebookShare on Twitter
  • Meggxican
    Meggxican Posts: 1
    Thank you for sharing. You have inspired me to cook and not open the lid, it will be tough. I am cooking two racks of pork ribs at 250 for 4 hours. I will let you know how it goes. 
    · Share on FacebookShare on Twitter
  • KiterTodd
    KiterTodd Posts: 2,466
    DMW said:

    Don't open the lid in an attempt to vent heat. You will allow extra oxygen to stoke the fire and end up hotter. Just close the vents down (not all the way)
    That's great advice.
    Thank you.
    LBGE/Maryland
    · Share on FacebookShare on Twitter

Categories