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

Want to see how the EGG is made? Click to Watch

Bavarian Style Ribs

Teefus
Teefus Posts: 1,229
edited June 2018 in EggHead Forum
This thread on Tuscan Style Ribs (https://eggheadforum.com/discussion/1213792/tuscan-style-spare-ribs) inspired me to try something a little different this weekend. I picked up a slab of St Louis cut ribs at my local butcher shop (and BGE dealer) as well as a bag of Rockwood (They have a good business model).

A liberal application of Penzey's Bavarian Spice (a blend of crushed brown mustard, rosemary, garlic, thyme, bay leaf and sage) and a bit of Kosher salt sums up the rub. They're on the Egg now with some applewood chunks for a nice slow cook.
Michiana, South of the border.
· Share on FacebookShare on Twitter

Comments

  • dharley
    dharley Posts: 377
    What is the name of this butcher shop?
    LBGE, PSWOO, 36" Blackstone, MasterBuilt smoke box- Playing with fire in Three Rivers, MI

    My '23 & Me' said I'm 2/3 bacon and 1/3 Red Blooded American

    USMC Veteran

    Always do sober what you said you would drunk, that'll teach you to keep your mouth shut.  -EH
    · Share on FacebookShare on Twitter
  • Theophan
    Theophan Posts: 2,654
    Sounds great -- I look forward to more pictures and description of how it wound up tasting!
    · Share on FacebookShare on Twitter
  • Teefus
    Teefus Posts: 1,229
    dharley said:
    What is the name of this butcher shop?
    DC Meats in Osceola on Lincolnway, just West of Ash (county line). I just discovered they started carrying Rockwood. $24.99 a bag. No more road trips to Texas Corners  :)
    Michiana, South of the border.
    · Share on FacebookShare on Twitter
  • Teefus
    Teefus Posts: 1,229
    After 3 1/2 hours on the smoke at 250 I wrapped them in butcher paper for 90 minutes at 300. They’re pretty limp now and I’m getting some pullback around the bones, so I unwrapped and put them back on the grille with a glaze of Italian dressing. Predicting a food coma on the horizon. Having a bourbon in anticipation. 


    Michiana, South of the border.
    · Share on FacebookShare on Twitter
  • CPARKTX
    CPARKTX Posts: 2,095
    Look great, how’d you like them?
    LBGE & SBGE.  Central Texas.  
    · Share on FacebookShare on Twitter
  • Teefus
    Teefus Posts: 1,229
    CPARKTX said:
    Look great, how’d you like them?
    Still on the Egg. This is real time commentary! They’re holding while we get sides prepared. They should be done in 30 minutes or so. 
    Michiana, South of the border.
    · Share on FacebookShare on Twitter
  • gdenby
    gdenby Posts: 6,239
    I know it doesn't influence the flavor, but the red of the smoke ring looks great.

    DC has some great stuff. Takes too long to drive there, and the stall at the farmer's mrkt is just a sample of what the main has. BTW, I used to live about 3 miles straight south of where DC is, on Dragoon.
    · Share on FacebookShare on Twitter
  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    Great lookings ribs!
    · Share on FacebookShare on Twitter
  • Theophan
    Theophan Posts: 2,654
    They look fantastic!  Agree with @gdenby what a great smoke ring!
    · Share on FacebookShare on Twitter
  • Botch
    Botch Posts: 16,168
    Very interesting!
    Just realizing that, in the few times I've been to Germany, I've never seen ribs of any sort on any menu....?  
    You EU'd them with the italian dressing, wonder what they would've tasted like without?  
    Ooh, Sunday Project!  :triumph:
    ___________

    "When small men begin to cast big shadows, it means that the sun is about to set."

    - Lin Yutang


    · Share on FacebookShare on Twitter
  • Teefus
    Teefus Posts: 1,229
    Botch said:
    Very interesting!
    Just realizing that, in the few times I've been to Germany, I've never seen ribs of any sort on any menu....?  
    You EU'd them with the italian dressing, wonder what they would've tasted like without?  
    Ooh, Sunday Project!  :triumph:
    Actually, the dressing added very little to the flavor profile. I used it to keep the meat moist more than anything.
    Michiana, South of the border.
    · Share on FacebookShare on Twitter
  • thetrim
    thetrim Posts: 11,375
    Nice job!  Looks like a winner to me!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
    · Share on FacebookShare on Twitter
  • Teefus
    Teefus Posts: 1,229
    We’re doing these again tomorrow to snack on while my Lions are dominating the Cheeseheads. I’ll post a play by play. 
    Michiana, South of the border.
    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 9,936
    Teefus said:
    We’re doing these again tomorrow to snack on while my Lions are dominating the Cheeseheads. I’ll post a play by play. 
    Pics or it didn’t happen. Must have been good to come back to, 6+ years later. Love those recipes. 
    · Share on FacebookShare on Twitter
  • Teefus
    Teefus Posts: 1,229
    edited November 3
    St. Louis cut ribs. Sprinkled with Kosher Salt, Dijon mustard as a binder, Bavarian spice rub.


    Michiana, South of the border.
    · Share on FacebookShare on Twitter
  • Teefus
    Teefus Posts: 1,229
    And we’re off…..


    Michiana, South of the border.
    · Share on FacebookShare on Twitter
  • Teefus
    Teefus Posts: 1,229
    After an hour on Rockwood plus a few apple wood chunks. Low and slow for another few hours. 


    Michiana, South of the border.
    · Share on FacebookShare on Twitter
  • Teefus
    Teefus Posts: 1,229
    About three hours in…


    Michiana, South of the border.
    · Share on FacebookShare on Twitter
  • Teefus
    Teefus Posts: 1,229
    Time for some foil…


    Michiana, South of the border.
    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 32,340
    Lookin great!
    "I've made a note never to piss you two off." - Stike
    · Share on FacebookShare on Twitter
  • johnmitchell
    johnmitchell Posts: 6,742
    Your Lions are doing justice as are those ribs!!!
    Greensboro North Carolina
    When in doubt Accelerate....
    · Share on FacebookShare on Twitter
  • Foghorn
    Foghorn Posts: 10,046
    I'd pucker up and eat all of those ribs.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

    · Share on FacebookShare on Twitter
  • Teefus
    Teefus Posts: 1,229
    They were delicious. Bride of Teefus opined we should do them this way all the time. Between the spice profile and the smoke they have an amazing rustic thing going on. Never not yummy. 
    Michiana, South of the border.
    · Share on FacebookShare on Twitter
  • kl8ton
    kl8ton Posts: 5,683
    Nice lookin ribs!  They look great! Lions look great... playing in the slop too!
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
    · Share on FacebookShare on Twitter
  • Teefus
    Teefus Posts: 1,229
    These made a great lunch today too!
    Michiana, South of the border.
    · Share on FacebookShare on Twitter
  • kl8ton
    kl8ton Posts: 5,683
    Teefus said:
    These made a great lunch today too!
    There were leftovers?!?!?!  
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
    · Share on FacebookShare on Twitter
  • Teefus
    Teefus Posts: 1,229
    kl8ton said:
    Teefus said:
    These made a great lunch today too!
    There were leftovers?!?!?!  
    Yep. With just my Bride and I we always have about a third of a rack left. We make sure to have a few sumptuous sides to have with our ribs so we don't go into a meat coma. This week it was Lima Beans and Smashed Roasted Potatoes.
    Michiana, South of the border.
    · Share on FacebookShare on Twitter
  • shtgunal3
    shtgunal3 Posts: 5,841
    How long did it take to get the bones to pull like that? How long outta foil and how long in foil? What temp at dome? My wife won’t eat ribs unless she can do so with a fork. These look like she’d like them.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

    · Share on FacebookShare on Twitter

Categories