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

Turbo Baby Back Results

Viper4194
Viper4194 Posts: 23
in Pork
Thanks for responding to my questions re: the baby backs.  So did a full slab which I simply rubbed with the DP Dust, no mustard.  Removed the membrane.  Got my medium BGE up to ~350F with 2 chunks of cherry wood in the firebox.  Put them on for about 1 hour, 40 minutes as per the recipe on here.  Pulled them and went no sauce.  It was late so I could only get one photo before the "grubby hands" snatched all the ribs away: 


It was a bit of a stretch getting the full rack on the medium BGE (I do have a rib rack but I thought I could squeeze it on).  Obviously that kinda destroyed one of the ribs on the end but so be it.  Very happy with the cherry wood.  So far have only been using hickory (and a bit of mesquite with chicken).  Really imparts a nice flavor.
Medium BGE  Owner since May 2017
Trying to bring good BBQ to Queens, NY
· Share on FacebookShare on Twitter

Comments

  • bhedges1987
    bhedges1987 Posts: 3,201
    Cherry is great on smaller cuts of meat like ribs and poultry. Doesn't do much in brisket or pork shoulder. 

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


    · Share on FacebookShare on Twitter
  • henapple
    henapple Posts: 16,025
    Looks great. Try putting a little hdaf under the exposed or small end of the ribs. 
    Green egg, dead animal and alcohol. The "Boro".. TN 
    · Share on FacebookShare on Twitter
  • BGEATLMN
    BGEATLMN Posts: 2
    edited June 2017
    Been using the JD rub and barrel wood lately and love the results.  Trying with a whiskey based BBQ mop today.  Any thoughts?  Doing 3-2-1 at 220.
    · Share on FacebookShare on Twitter
  • News2u
    News2u Posts: 335
    Viper4194 said:
    Thanks for responding to my questions re: the baby backs.  So did a full slab which I simply rubbed with the DP Dust, no mustard.  Removed the membrane.  Got my medium BGE up to ~350F with 2 chunks of cherry wood in the firebox.  Put them on for about 1 hour, 40 minutes as per the recipe on here.  Pulled them and went no sauce.  It was late so I could only get one photo before the "grubby hands" snatched all the ribs away: 


    It was a bit of a stretch getting the full rack on the medium BGE (I do have a rib rack but I thought I could squeeze it on).  Obviously that kinda destroyed one of the ribs on the end but so be it.  Very happy with the cherry wood.  So far have only been using hickory (and a bit of mesquite with chicken).  Really imparts a nice flavor.
    My turbo charged rack hits the smoker in about an hour: 
    Beef...It's what's for dinner tonight.
    · Share on FacebookShare on Twitter
  • News2u
    News2u Posts: 335
    Neglected to say good job. Bad to the bone.
    Beef...It's what's for dinner tonight.
    · Share on FacebookShare on Twitter

Categories