Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Baby Back Ribs

OshawaDaveOshawaDave Posts: 62

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
  • gdenbygdenby Posts: 5,935
    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"

  • lousubcaplousubcap Posts: 16,760
    Great outcome however you get there.  Congrats.  Tooth-pick test for the win every time.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Great looking ribs, I’ll take a plate!
  • HiggyHiggy Posts: 35
    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!
Sign In or Register to comment.
Click here for Forum Use Guidelines.