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Hickory Smoked St Louis Spare Ribs with Dizzy Dust: First Attempt

dmouratidmourati Posts: 363
edited January 13 in EggHead Forum
I called the butcher on Thursday to place an order including two racks of St Louis Spare ribs. They got patted dry, then hit with yellow mustard and a generous coating of Dizzy Dust.

The ribs each had a small triangular skirt piece on the back. I just took those off at about the 90 minute mark. Wooo-boy, that was good!

Here are the ribs at just under two hours, raised indirect with some Hickory for smoke.

Mountain View, CA


  • JohnnyTarheelJohnnyTarheel Posts: 5,138
    Looking good
    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"
  • dmouratidmourati Posts: 363
    Just passed the three hour mark. Going 3-2-1 style. I added 2tbsp each brown sugar, butter, and honey. Oh man, they are lookin' nice.
    Mountain View, CA
  • EggNorthEggNorth Posts: 1,125
    Looking good so far... Keep the updates coming. 
    Cambridge, Ontario - Canada
    LBGE (2010), Mini Max (2015)
  • dmouratidmourati Posts: 363
    Pulled em out of the crutch after just over an hour. Glad I checked. These bones are almost ready! Probed like butter at the tail end, still some resistance at the big end.

    Put em back on with another dose of Hickory.

    Mountain View, CA
  • Mattman3969Mattman3969 Posts: 8,047


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Ya buddy!!! That’s making me hungry
  • dmouratidmourati Posts: 363
    edited January 14
    Err-Mah-Gerd! That was amazing.

    I'm pretty sure those ribs were the best thing that ever came off my egg.

    It wasn't so much like fall off the bone as, "bone, what bone?" They were not in the least bit mushy though. Still chewy and amazing.

    I sliced em up and they were inhaled. My two year old kept saying "MAS!"

    Here's a photo. I'm not sure if I cooked em correctly or not but it didn't matter in the least. Both. Racks. Gone.

    Mountain View, CA
  • TheophanTheophan Posts: 2,127
    They look WONDERFUL!!!!!  Great Job!
  • SamIAm2SamIAm2 Posts: 759
    Wow, just amazing. Nice cook.
    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
  • dmouratidmourati Posts: 363
    As I was eating I just kept saying "WOW!" That's a rare deal but I'll take it.
    Mountain View, CA
  • bgebrentbgebrent Posts: 16,468
    Nice job
    Sandy Springs & Dawsonville Ga
  • R2Egg2QR2Egg2Q Posts: 1,981
    Looks good and your family is happy.  You can’t ask for much more than that. Nice job!
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • Great job.

    Ernie McClain

    Scottsbluff, Nebraska

    (in the extreme western panhandle of NE)

  • THEBuckeyeTHEBuckeye Posts: 4,044
    New Albany, Ohio 

  • JRWhiteeJRWhitee Posts: 4,494

    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • Hans61Hans61 Posts: 3,405
    Ribs are my favorite bbq food - enjoy!!!
    “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
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