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

Baby Back Ribs - KCBS Style

1voyager
1voyager Posts: 1,157
in Pork
I usually make ribs with a dry rub only but Boss Lady wanted baby backs slathered with her double-secret KCBS-style BBQ sauce. 

Coarse salt and pepper. Refrigerate 24 hours uncovered.

Add favorite rub. This time I used Carolina High Country BBQ Rub from Savory Spice Shop. Refrigerate for 2 hours uncovered.

225 degrees indirect with apple juice in drip pan.

Texas Crutch method -
2 1/2 house meat side up.

1 1/2 hours in foil, meat side down with 2 teaspoons of butter an a quarter cup Franks Red Hot Sauce.

1 hour, meat side up slathered in Boss Lady''s double-secret KCBS-style sauce.

Serve with generous amount of red wine! 




Large Egg, PGS A40 gasser.
· Share on FacebookShare on Twitter

Comments

  • chuckytheegghead
    chuckytheegghead Posts: 1,201
    Looks like a winner from here. Good job!
    · Share on FacebookShare on Twitter
  • JohnnyTarheel
    JohnnyTarheel Posts: 6,606
    That's a winner!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
    · Share on FacebookShare on Twitter
  • Hans61
    Hans61 Posts: 3,901
    Looks tender and delicious :-)
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
    · Share on FacebookShare on Twitter
  • 1voyager
    1voyager Posts: 1,157
    Thank-you. I have learned so much from people here. I'm still in the "I can't believe I made this" mode.
    Large Egg, PGS A40 gasser.
    · Share on FacebookShare on Twitter
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Those look excellent. I don't want to give away any secrets...but I think at least one ingredient might be onions. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

    · Share on FacebookShare on Twitter
  • 1voyager
    1voyager Posts: 1,157
    SmokeyPitt said:
    Those look excellent. I don't want to give away any secrets...but I think at least one ingredient might be onions. 
    Oh no! I'm in big trouble with Boss Lady!
    Large Egg, PGS A40 gasser.
    · Share on FacebookShare on Twitter
  • Foghorn
    Foghorn Posts: 10,052
    1voyager said:
    Thank-you. I have learned so much from people here. I'm still in the "I can't believe I made this" mode.
    Never lose that. Losing site of the wonder of things is a sure fire way to take the fun out of something. Unfortunately there are many who suffer the affliction. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

    · Share on FacebookShare on Twitter

Categories