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

Quarantine Baby Backs and Grilled Asparagus

dstearn
dstearn Posts: 1,705
in EggHead Forum
Smoke a slab of Compart Duroc Ribs and grilled asparagus. Used a combination of Kosher Salt and Salt free Dizzy Dust.
Smoked at 225 for 4hrs and raised temp to 250
for the last hour. Post Oak chunks for smoke and glazed with Bone Suckin sauce.

· Share on FacebookShare on Twitter

Comments

  • pgprescott
    pgprescott Posts: 14,544
    Nice work as always. 
    · Share on FacebookShare on Twitter
  • dstearn
    dstearn Posts: 1,705
    pgprescott said:
    Nice work as always. 
    Thanks 
    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    I grill asparagus like that all the time. So much more character than just steamed. It’s a family favorite. I’m a rib fiend but I’m trying to unload a bunch of Covid weight I’ve gained so none for me for a while, unfortunately. 
    · Share on FacebookShare on Twitter
  • SmartyPantz
    SmartyPantz Posts: 145
    pgprescott said:
    I’m trying to unload a bunch of Covid weight I’ve gained so none for me for a while, unfortunately. 
    Note the portion control!

    Looks tasty. I need to do some ribs next!
    When do y'all teach me the secret handshake?
    XL BGE, 36" Blackstone, and a Wah Wah pedal
    Williamsburg, VA
    · Share on FacebookShare on Twitter
  • dmchicago
    dmchicago Posts: 4,519
    Yeah...I've been having rib-centric dreams recently. I need to act on that.

    Nice ribs.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
    · Share on FacebookShare on Twitter
  • dstearn
    dstearn Posts: 1,705
    dmchicago said:
    Yeah...I've been having rib-centric dreams recently. I need to act on that.

    Nice ribs.
    Thanks 
    · Share on FacebookShare on Twitter
  • 1voyager
    1voyager Posts: 1,161
    dstearn said:
    Smoke a slab of Compart Duroc Ribs and grilled asparagus. Used a combination of Kosher Salt and Salt free Dizzy Dust.
    Smoked at 225 for 4hrs and raised temp to 250
    for the last hour. Post Oak chunks for smoke and glazed with Bone Suckin sauce.

    Very nice. Did you crutch?
    Large Egg, PGS A40 gasser.
    · Share on FacebookShare on Twitter
  • dstearn
    dstearn Posts: 1,705
    1voyager said:
    dstearn said:
    Smoke a slab of Compart Duroc Ribs and grilled asparagus. Used a combination of Kosher Salt and Salt free Dizzy Dust.
    Smoked at 225 for 4hrs and raised temp to 250
    for the last hour. Post Oak chunks for smoke and glazed with Bone Suckin sauce.

    Very nice. Did you crutch?
    Thanks, No spritz or foil. 225 for 4 hours and raised to 250 for the final hour. I applied the Kosher Salt and the salt free Dizzy Dust 3 hours before setting on the rack. So far the best BB ribs I have smoked so far. The meat pulled off the bone easily and the bone color was a creamy white color. I used the amazing ribs Last Meal Ribs method.
    · Share on FacebookShare on Twitter

Categories