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

Ribs Insane

Mark_B_Good
Mark_B_Good Posts: 1,503
So I took my ribs recipe and did it on my new XL BGE for first time.

Wow.

Basically season withe Keg Seasoning, then make sure fire is at 250F, tops 275F.  3h smoke with apple wood chunks. Then wrap in foil with basically balsamic vinegar glaze, lemon juice, bbq sauce of your choice and more keg seasoning.

Back in egg for 3h in foil.

Then crank fire to 400F.  Open foil and season a bit more, normally needs some salt or seasoning with salt in it, and put more bbq sauce, takes about 5 minute to 10 minutes to crisp/glaze the bbq sauce ... then serve.

Talk about fall off the bone ribs.




Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!

Comments

  • lentsboy007
    lentsboy007 Posts: 416
    edited June 2020
    Look damn good . Next time try covering with peach preserves during whole cook like @YukonRon recommends 

    1 Large Egg, Blackstone griddle

    Belgium...........The Netherlands??

  • Mark_B_Good
    Mark_B_Good Posts: 1,503
    @lentsboy007, oh, that sounds good. When you say whole cook, even during smoke? My ribs are on their sides in a rack during smoke. Maybe add that when wrapped?
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • GATraveller
    GATraveller Posts: 8,207
    Looks like a winner to me!
    Thanks for sharing. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • Mark_B_Good
    Mark_B_Good Posts: 1,503
    Now one thing i probably needed to do ... way more seasoning in the beginning. I had a late start, so I wasn't able to let the seasoning diffuse in, only let it sit for probably 30 minutes. Probably best to season night before and sit in fridge overnight.  I've done that with other meats and mmmm, mmmm, mmmm. Finger licking good!!

    I still want to try coke in the wrap, but I chickened out yesterday ... didn't want to take a chance changing up the normal routine.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,951
    edited June 2020
    Now one thing i probably needed to do ... way more seasoning in the beginning. I had a late start, so I wasn't able to let the seasoning diffuse in, only let it sit for probably 30 minutes. Probably best to season night before and sit in fridge overnight.  I've done that with other meats and mmmm, mmmm, mmmm. Finger licking good!!

    I still want to try coke in the wrap, but I chickened out yesterday ... didn't want to take a chance changing up the normal routine.
    Ribs can cure if left in the salt for too long. They taste kind of hammy if you salt them for more than an hour or so. I rub and go with ribs although I know some people prefer to go longer. I just prefer the flavor when the salt doesn’t have time to work all the way through the meat. 
    Keepin' It Weird in The ATX FBTX
  • lentsboy007
    lentsboy007 Posts: 416
    @lentsboy007, oh, that sounds good. When you say whole cook, even during smoke? My ribs are on their sides in a rack during smoke. Maybe add that when wrapped?
    @YukonRon is the man to ask rib advice on , especially with peach preserves , but yes have them on the ribs during the whole cook . 

    1 Large Egg, Blackstone griddle

    Belgium...........The Netherlands??