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Ribs Insane Round 2

Mark_B_GoodMark_B_Good Posts: 812
Ok, so this time, I applied rub and let it permeate for about 1h, then 275F indirect smoke for 3h. After that I wrapped them in Montreal steak spice, balsamic vinegar glaze, lemon juice, apple juice, and bbq sauce, and put them back in for 2h at 275F. They passed the bend test.

After that took off the ribs, cranked the fire to 500F, re-basted with bbq sauce, and seared them on direct fire for around 1 min per side (max).

These turned out delicious!!

Here's a few pictures, stepping through the process.







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

Comments

  • FoghornFoghorn Posts: 8,891
    Dude.   Those ribs look awesome.  Where are you located?  I may want to stop by for some the next time you cook them.

    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

  • Mark_B_GoodMark_B_Good Posts: 812
    Lol. Toronto, Canada
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • johnmitchelljohnmitchell Posts: 5,815
    Looks awesome 👏 Shouldn’t the napkin/serviette be under the fork though😂😂😂 Seriously looks like you have ribs waxed👍
    Greensboro North Carolina
    When in doubt Accelerate....
  • Looks awesome 👏 Shouldn’t the napkin/serviette be under the fork though😂😂😂 Seriously looks like you have ribs waxed👍
    Translation: Your plating game is weak. lol. 

    From a fellow Canuck (Ottawa), I can say that it’s a great looking cook. Keep it up. 
  • Mark_B_GoodMark_B_Good Posts: 812
    Looks awesome 👏 Shouldn’t the napkin/serviette be under the fork though😂😂😂 Seriously looks like you have ribs waxed👍
    LOL, yup, you are correct ... but my wife said put the knife on the napkin ... so I had a choice ... listen to here, or be right. We've been married for almost 22 years...
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • Mark_B_GoodMark_B_Good Posts: 812
    I have to say one thing that was interesting. I used up my bag of Green Egg US Charcoal (I think it was hickory).  So I tried for the first time the Canadian Hardwood.  Pieces were smaller, and man it was hard to keep the temperature down. I managed eventually to get it down to 275F - 280F, but it easily overshot when I opened the grill and took forever to come down. I lost an hour of cooking because of that.

    Last time I'm buying the Canadian stuff ... it's too small, burns too easy.

    Do any of you guys have tricks to cool the egg faster when it does overshoot. Read of another guy on the forum that throws a few ice cubes into the fire to cool it down ... does that work?
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • CanuggheadCanugghead Posts: 8,369
    For low temp cook, I light the lump in one spot.
    canuckland
  • Mark_B_GoodMark_B_Good Posts: 812
    For low temp cook, I light the lump in one spot.
    I did that too, but I think because the Canadian stuff was smaller pieces, it runs hotter. The theory is the smaller pieces have more surface area, so more coal in contact with oxygen ... more flame.

    Maybe I just got a crap bag with smaller pieces?
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • Mark_B_GoodMark_B_Good Posts: 812
    Well it's been a while since I've done ribs. Got the backyard ready for summer and now I'm into my long cooks again ... nice weekend to do it too!

    Seasoned two side racks with Weber's KC BBQ Rub, and left for 24h in fridge.

    I'm about halfway into this cook. Controlled dome at 250F, smoke unwrapped for 2.5h. Sauced them up and wrapped, now going in for 1.5h. Dressed with Stubs BBQ sauce, balsamic vinegar glaze, and seasoned with brown sugar, then added a few slices of butter.

    After I cook wrapped for 1.5h, I then plan to unwrap and glaze for max 30 minutes towards end, all while keeping dome at 250F.

    Will post final results in a bit. Here's some pictures so long.








    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • gmanrvagmanrva Posts: 360
    looking good
    LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
    Formely Gman2 before password debacle 
  • Mark_B_GoodMark_B_Good Posts: 812
    edited May 2
    Ok so foil wrap done after 1.5h at 250F.

    Opened foil, but did not remove ribs. Basted tops with Stubs BBQ sauce, balsamic glaze and honey, then left to cook 10 min indirect at 250F. Re applied basting, and again cooked for 10 minutes (foil open at top, robs top side up, through this process).

    After 2nd basting was glazed on at the 2p minute mark, sprinkled some Keg seasoning onto them to give it a bit of that salt (savory) flavor, and took off immediately. 

    Closed the foil back up (loosely, so as not to ruin tbe basting) and let sit for 15 minutes to get meat to tighten up, before serving.

    Will post final presentation in a few minutes.



    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • Mark_B_GoodMark_B_Good Posts: 812

    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • Mark_B_GoodMark_B_Good Posts: 812
    OH MY GOODNESS! YUM!


    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • loco_engrloco_engr Posts: 4,922
    I forget who the OP was, his trick for lowing temps was to add a few bricks
    HTH
    aka marysvilleksegghead, moved to Basehor,KS 2/26/2021
    Lrg 2008
    mini 2009
    XL 2021
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
  • MikeeMikee Posts: 891
    For low temp cook, I light the lump in one spot.
    I did that too, but I think because the Canadian stuff was smaller pieces, it runs hotter. The theory is the smaller pieces have more surface area, so more coal in contact with oxygen ... more flame.

    Maybe I just got a crap bag with smaller pieces?
    Big or small pieces; it doesn't matter that much. If the limiting factor is the oxygen you allow in, then that will dictate how much lump will burn. 
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