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Double DP rubbed 2-2-1 pork breast ribs ... pork belly on a stick

... at least that sort of what it tasted like as an end result, very tasty.

Some pork breast ribs last night, cooked 2-2-1 at 125C/250F with cherry smoke. Rubbed with 1tsp each of Dizzy Pig Tsunami Spin and Dizzy Dust, 2 tsp of cider vinegar for the wrap stage and Smokey Carter chipotle and bourbon sauce at the end. Lovely stuff. Served with sweet potato cooked underneath the ribs for the final 2 hours in Dizzy Pig Pineapple Head and butter mix.

Cooking above some sweet potatoes:


Slathered with the chipotle and bourbon sauce:


Ready for carving:


Cut into portions:


Served with the sweet potato:

Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
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| My food blog ... BGE and other stuff http://www.thecooksdigest.com
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Comments

  • billt01billt01 Posts: 715
    "Some pork breast ribs"

    Confused...... :s 
     "Don't listen to her, Bob.Remember: those who can, do; those who can't, teach."
                                                                                                     -Jane
                                                                                                     "Man and Superman"
    Have:
    LBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3), Blackstone 36

    Had:
    Lang 60D, Cookshack SM150, Stumps Stretch, Stumps Baby

    Fat Willies BBQ
    Ola, Ga

  • StormbringerStormbringer Posts: 1,228
    billt01 said:
    "Some pork breast ribs"

    Confused...... :s 
    These:

    https://www.turnerandgeorge.co.uk/porkbreastribs-1.html

    I guess they may have a different name in different countries? What would you call them?

    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • billt01billt01 Posts: 715
    edited February 7
    billt01 said:
    "Some pork breast ribs"

    Confused...... :s 
    These:

    https://www.turnerandgeorge.co.uk/porkbreastribs-1.html

    I guess they may have a different name in different countries? What would you call them?

    Ah, the spare rib....and those look short to be spare ribs....

    must have been a little pig...
     "Don't listen to her, Bob.Remember: those who can, do; those who can't, teach."
                                                                                                     -Jane
                                                                                                     "Man and Superman"
    Have:
    LBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3), Blackstone 36

    Had:
    Lang 60D, Cookshack SM150, Stumps Stretch, Stumps Baby

    Fat Willies BBQ
    Ola, Ga

  • Sea2SkiSea2Ski Posts: 2,648
    I do not care where you got them or what they are called, but they look fantastic! I would have loved to have one of those!  Yummm....
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
  • pgprescottpgprescott Posts: 10,522
    This ^^^^^^^^^^^^^^^!!!!!!!!!
  • saluki2007saluki2007 Posts: 3,785
    Bravo sir!  I would gobble those up in a heart beat.
    Large and Small BGE
    Morton, IL

  • Nature BoyNature Boy Posts: 8,523
    Wow! Nice cook sir. Appreciate you sprinkling our stuff on your hard earned food. Hope it tasted s good as it looks. Happy cookin' Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
  • StormbringerStormbringer Posts: 1,228
    Thanks, folks.

    @billt01 I contacted the butcher about the exact cut. They responded with this:

    The spare ribs have all the meat stripped and left on the belly.
    The meaty/breast ribs only have the skin and fat removed.

    So I think the breast ribs are effectively pork belly on a stick, with the skin and fat layer removed.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • XC242XC242 Posts: 1,102
    Incredible :clap:!!
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
  • XC242XC242 Posts: 1,102
    @Stormbringer that looks like it would be a really fun market to go shop in. I take it you’ve been there?
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
  • StormbringerStormbringer Posts: 1,228
    XC242 said:
    @Stormbringer that looks like it would be a really fun market to go shop in. I take it you’ve been there?
    I haven't been there unfortunately, it's a long way from us. However they do mail order within the UK, so I order a bunch of stuff and stock up the freezer.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • DobieDobie Posts: 2,366
    I’ve never seen that rib cut before but if I do I will buy on the spot, looks incredible. 
    Not playing well with others in Jacksonville FL
  • NPHuskerFLNPHuskerFL Posts: 16,939
    Interesting cut. I'm with @Dobie haven't seen it on display before but, if I do I'll grab some.
    Regardless of the proper name or  what have you I would call them delicious! Nice job on the ribs along with pairing up sweet potatoes.  Sweet potatoes egged also?
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • StormbringerStormbringer Posts: 1,228
    edited February 7
    Interesting cut. I'm with @Dobie haven't seen it on display before but, if I do I'll grab some.
    Regardless of the proper name or  what have you I would call them delicious! Nice job on the ribs along with pairing up sweet potatoes.  Sweet potatoes egged also?
    Yep, they were cooked on the lower level in the Big Green Egg drip tray with DP Pineapple Head and butter, wrapped in kitchen foil. I cooked this in the large, in hindsight could probably have done it in the MMX. I put the sweet potatoes in after 3 hours.


    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • billt01billt01 Posts: 715
    @Stormbringer
     Education is key...Learned me something today...ribs+bacon=epic
     "Don't listen to her, Bob.Remember: those who can, do; those who can't, teach."
                                                                                                     -Jane
                                                                                                     "Man and Superman"
    Have:
    LBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3), Blackstone 36

    Had:
    Lang 60D, Cookshack SM150, Stumps Stretch, Stumps Baby

    Fat Willies BBQ
    Ola, Ga

  • XC242XC242 Posts: 1,102
    Dobie said:
    I’ve never seen that rib cut before but if I do I will buy on the spot, looks incredible. 
    If you have a good butcher and are willing to pay a little extra I think these could be a special order. @Stormbringer, did these have the skin on them?
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
  • StormbringerStormbringer Posts: 1,228
    XC242 said:
    Dobie said:
    I’ve never seen that rib cut before but if I do I will buy on the spot, looks incredible. 
    If you have a good butcher and are willing to pay a little extra I think these could be a special order. @Stormbringer, did these have the skin on them?
    The top skin layer and fat was removed by the butcher. The membrane was still on, I removed that.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


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