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First ribs on an egg. Jimmy edition.

Well let's see how my egg does some ribs on pork day.

Meat shot with bash brothers rub.

Large big green egg
Brinkman barrel smoker

Comments

  • jimdgreat1jimdgreat1 Posts: 65
    I forgot a covered in rub pic.

    Large big green egg
    Brinkman barrel smoker

  • johnnypjohnnyp Posts: 2,909

    The Emperor's New Rub

    XL & MM BGE, 36" Blackstone - Newport News, VA
  • jimdgreat1jimdgreat1 Posts: 65
    Kind of crammed together. Need a rack.

    Large big green egg
    Brinkman barrel smoker

  • jimdgreat1jimdgreat1 Posts: 65
    Old dog approved.

    Large big green egg
    Brinkman barrel smoker

  • lousubcaplousubcap Posts: 16,779
    You can try and lean them into each other in an "A" frame concept if you feel like it.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • jimdgreat1jimdgreat1 Posts: 65
    I guess this is working.

    Large big green egg
    Brinkman barrel smoker

  • jaydub58jaydub58 Posts: 2,130
    Old dog looks hungry..........better get the robs finished and feed him!
    John in the Willamette Valley of Oregon
  • jimdgreat1jimdgreat1 Posts: 65
    Rockwood lump from the Ace hardware sale.

    Large big green egg
    Brinkman barrel smoker

  • jimdgreat1jimdgreat1 Posts: 65
    What do I do with this stuff?

    Large big green egg
    Brinkman barrel smoker

  • fishlessmanfishlessman Posts: 23,020
    i turned my kettle into an herb garden, its in the living room til spring sitting in a sunny window =)
  • jimdgreat1jimdgreat1 Posts: 65
    One hour in.


     
    Large big green egg
    Brinkman barrel smoker

  • jimdgreat1jimdgreat1 Posts: 65
    Forgot to post the previous pic.
    2 hours in. Can't decide if I should pull and wrap or leave be.

    Large big green egg
    Brinkman barrel smoker

  • Cookbook_ChipCookbook_Chip Posts: 1,234
    johnnyp said:

    The Emperor's New Rub

    Laugh of the day!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • saluki2007saluki2007 Posts: 3,796
    Let it be.  FWIW A probe isn't necessary.  When you can insert a toothpick in between the bones with little resistance, they are done.
    Large and Small BGE
    Morton, IL

  • jimdgreat1jimdgreat1 Posts: 65
    Let it be.  FWIW A probe isn't necessary.  When you can insert a toothpick in between the bones with little resistance, they are done.

    New toys! Have to play with the maverick.
    Large big green egg
    Brinkman barrel smoker

  • In too see how these turn out. Lol
    Atlanta, GA 

    Large BGE, 22" Blackstone, Weber Genesis E 310 
  • jimdgreat1jimdgreat1 Posts: 65
    jaydub58 said:
    Old dog looks hungry..........better get the robs finished and feed him!

    Her. (Molly)

    My brand new maverick et-732 keeps losing signal in the house. Seems to be a problem.
    Large big green egg
    Brinkman barrel smoker

  • jimdgreat1jimdgreat1 Posts: 65
    New tradition? My carry pistola during the cook. Not bbq gun quality but I'm home by myself. Old FEG hipower clone.

    Large big green egg
    Brinkman barrel smoker

  • jimdgreat1jimdgreat1 Posts: 65
    I have failed. Pulled them off, pyrex, covered, and in the oven. How I finished them before off the indirect. Maybe someday I'll figure the egg out. Not fall off bone yet.
    Large big green egg
    Brinkman barrel smoker

  • TheophanTheophan Posts: 2,133
    I'm sorry they didn't turn out the way you wanted!  I don't really understand your last post about pyrex, in the oven.  FWIW, here's the deal as far as I'm concerned:
    1. I use a lot more rub than I saw on your picture, but obviously that's a matter of personal taste.  Maybe you like them better when it's mostly the pork flavor.
    2. Like others said above, forget the temperature of the pork.  Just keep smoking them until they pass the "bend test" (they bend 90° when you hold one end and let the other end dangle), or the "toothpick test" (a toothpick goes into the meat with very little resistance).  If they were "tough," they weren't done.  No need for the oven -- leave them on the Egg until they are tender.
    3. For me, anyway, no spritzing is needed, no water pan, no wrapping.  Sometimes I add some BBQ sauce as a glaze when they're pretty near done and let it set in the Egg, glaze them again.  Sometimes I just have them without sauce, or have it on the side.
    Some like 3-1-1 (3h smoke, 1h wrap, 1h unwrapped again), but I love them so well without bothering with wrapping I've never tried it.  Some people feel like wrapping makes them a little mushy, and less smoky bark, but everybody has their own preferences.

    Temp of the Egg doesn't seem to make an awful lot of difference in the final product -- some prefer low and slow around 250°, others "turbo" them at 300° or even 350°.  They obviously cook faster at higher temps so you need to pay attention to when they're getting done.

    Lots of people here LOVE ribs on the Egg, so if you didn't like this so well, be more specific about exactly what you did and what you didn't like, and some people here who are much more experienced than I with ribs (and I love my ribs!) will help you out!

  • lousubcaplousubcap Posts: 16,779
    As noted by @Theophan, all rib cooks are some variation around X-0-0 which translates into the following: Basically ribs are cooked as usual (bone side down for me) for the first X hours. Then they are removed from the cooker and wrapped with liquid (Q sauce, some other liquid for flavoring etc) in a foil pouch with the meat side down. This becomes step -0- mentioned above. The sealed ribs are then returned to the cooker.  At the end of the "0" time-frame, the ribs are removed from the foil and then put back on the BGE for the final "0" time-frame.  This is when sauce is added if you desire.  X-X-X defines the cook cycle.  Those of us X-0-0 run without any of the above extras.  It's all in what you like.  
    The search function will yield more info than you can digest.  Pick a method, note the outcome and change-up one variable at a time til you land where you enjoy the results.   
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
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