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
Baby Back Ribs
OshawaDave
Posts: 198
in Pork
I cooked Costco baby back ribs this weekend. My first time and I was quite happy with the results. I kept worrying that they wouldn't turn out, but, they were great. I used a recipe from this forum which was:
- Brine 4 -6 hours (I omitted this step)
- Cluck & Squeal rub
- 3 hours on rib rack at 250 degrees
- 45 minutes in foil at 300 degrees
- 10 minutes on grill with BGE Kansas Smoky BBQ Sauce
Weber Genesis CP310; Weber Q1200 (camping); LBGE.
"If you haven't heard a rumour by 8:30 am - start one"
Comments
-
They look fantastic. I love baby backs
-
Congratulations, they look very nice. Good draw back on the bone ends.
After using cheap metal cookers for years, I was very apprehensive about how the Egg would do. It seemed like the foil step guaranteed a tender and moist outcome. It does, but there are a couple of down sides. Fuss of wrapping and gathering the liquids from the foil aside, there is some chance of them getting mushy.
Sometime in the future, try doing them for maybe 5 hours at 250 - 275, no foil. Have the sauce heated by itself, and ladle it on right before serving. A little less work, and the results should be comparable.
-
gdenby said:Congratulations, they look very nice. Good draw back on the bone ends.
After using cheap metal cookers for years, I was very apprehensive about how the Egg would do. It seemed like the foil step guaranteed a tender and moist outcome. It does, but there are a couple of down sides. Fuss of wrapping and gathering the liquids from the foil aside, there is some chance of them getting mushy.
Sometime in the future, try doing them for maybe 5 hours at 250 - 275, no foil. Have the sauce heated by itself, and ladle it on right before serving. A little less work, and the results should be comparable.Thanks. I'll have to try that.
Weber Genesis CP310; Weber Q1200 (camping); LBGE.
"If you haven't heard a rumour by 8:30 am - start one"
-
Great outcome however you get there. Congrats. Tooth-pick test for the win every time.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.
-
Great looking ribs, I’ll take a plate!
-
I'll be doing this today. Hope they turn out as good as yours look.At the end of the day...It's the end of the day!
Categories
- All Categories
- 183.2K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K 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
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum