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Bacon Baby Backs

RajunCajunRajunCajun Posts: 572
edited February 5 in EggHead Forum
Oughta be illegal in 49 states.  Good grub!
The problem with a problem is that you don't know it's a problem until it's a problem.

Comments

  • milesvdustinmilesvdustin Posts: 1,296
    What is your method and what did you cook them on?

    2 LBGE, Blackstone 36, Akorn Jr

    Egging in Southern Illinois (Marion)

  • RajunCajunRajunCajun Posts: 572
    @milesvdustin , I used baby backs, rubbed with a light coat of EVOO and dusted them with the usual and then wrapped each individual rib with bacon.  Set up indirect at 265ish for about 1 1/2 hrs.  I bumped the temp up to 275 for the last 1 1/2 and glazed some of them with a pineapple habanero finishing sauce from Texaspepperjelly,.com.  Also served a sour cream based sauce that included sweet chili sauce, siracha, and Scorpion Tabasco sauce.  

    Geaux Eagles!!
    The problem with a problem is that you don't know it's a problem until it's a problem.
  • nolaeggheadnolaegghead Posts: 26,662
    Sounds interesting.  Pictures a little "film noir".  Like the description tho. 
    ______________________________________________
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    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • RajunCajunRajunCajun Posts: 572
    @nolaegghead ; Yep, the crowd loved em.  I will definitely be doing them again.
    The problem with a problem is that you don't know it's a problem until it's a problem.
  • northGAcocknorthGAcock Posts: 10,017
    Very nice. So for clarity, you cut them and did you complete cook as individual ribs......as opposed to 1 1/5 hour slab and then cut?
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • RajunCajunRajunCajun Posts: 572
    @northgacock That's correct.  I cut them into individual ribs from the beginning.  Worked out better than I expected.
    The problem with a problem is that you don't know it's a problem until it's a problem.
  • northGAcocknorthGAcock Posts: 10,017
    @northgacock That's correct.  I cut them into individual ribs from the beginning.  Worked out better than I expected.
    Had planned a rack for the Super Bowl but got derailed by weather and a project my wif had me on. Just may give these a try sometime this week. Thanks for sharing. 
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • RajunCajunRajunCajun Posts: 572
    @northgacock Gotta keep momma happy.  Everybody is happy when mommas happy.  The Tabasco Scorpion sauce added some serious heat to the sauce...but man was it good with the ribs.  I thought maybe the bacon wrap would be too much for the rich pork ribs....NOT!!  A very nice surprise.
    The problem with a problem is that you don't know it's a problem until it's a problem.
  • northGAcocknorthGAcock Posts: 10,017
    @northgacock Gotta keep momma happy.  Everybody is happy when mommas happy.  The Tabasco Scorpion sauce added some serious heat to the sauce...but man was it good with the ribs.  I thought maybe the bacon wrap would be too much for the rich pork ribs....NOT!!  A very nice surprise.
    a little surprised the bacon held up that long. I am now officially hungry before 11:00 am. 
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • RajunCajunRajunCajun Posts: 572
    @northgacock ;   I used my CGW two-tier system (the one that is no longer made) and flipped them about halfway through the cook.  The bacon crisped up real nice.  Then I glazed those on the upper tier and left the lower ones el naturale.  From best I could tell, they were slightly above 200deg at 3hrs.  I wouldn't go longer than three hours at the temps I mentioned.
    The problem with a problem is that you don't know it's a problem until it's a problem.
  • lkapigianlkapigian Posts: 2,971
    Sounds interesting.  Pictures a little "film noir".  Like the description tho. 
    Ok, I did Google it  =)
    Visalia, Ca
  • I like your CGW two-tier! I am a big fan of the product.!
  • RajunCajunRajunCajun Posts: 572
    I like your CGW two-tier! I am a big fan of the product.!

    Yeah, I really like it a lot.  I just wish it was made of stainless.  There are some other knockoff models that don't impress me.  The CGW one is heaveeeee duteeeeee.  

    The problem with a problem is that you don't know it's a problem until it's a problem.
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