Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

JJ's spare ribs

tsticktstick Posts: 67
edited 6:00PM in EggHead Forum
Did 2 racks (about 4 lbs each) spare ribs yesterday the JJ way. Got the Egg to 375 with firebricks, a disposable pan with a small rack on top. Cut the racks in four pieces so they would fit the rib rack. Used a lots of hickory and let er rip for 2 hours. They were really black on the outside but red and tender on the inside. Really good. Had a great crust. Put on the rub (Wham) the night before. Great way to do ribs. tstick


  • Char-WoodyChar-Woody Posts: 2,642
    tstick, one of these days..we bare bones rib cookers will get em convinced...heeeeyaaaa. Way to go. Thats about the way I do me loinbacks also. I rub em when fresh..freeze in Foodsaver vacuum bags till I am ready to Egg em.
    Cheers to ya..BTW..don't let JJ see this..!! We have a hard enuff time holdin him down.

  • MopMop Posts: 496
    tstick,congrats on your rib cook dude...[p]They were black on the outside cause thats some purdy serious heat for cookin ribs.....cut the heat back about 100º and love yourself all over again but with no black stuff......Bark is good but on ribs????[p]Mop!

  • Char-WoodyChar-Woody Posts: 2,642
    Mop, your right, and that one flew right over me head. I do exactly as tstick..but at 225 to 250 max temps. And to a nice rich deep mahogany finish. Takes about 4 hours and with spares..5 hours isn't out of bounds.
    Ribs want low and lower and slow and slower..!
    Thanks for pumpin iron on that one..

  • MopMop Posts: 496
    Char-Woody, Hey, you freeze your ribs with the rub on them?
    Great idea, I just bought a foodsaver a few weeks back and I`ll try that, one less step to do when it`s Q time!...
    DO you do that with butts as well?[p]Mop!

  • Char-WoodyChar-Woody Posts: 2,642
    Mop, I have with no problem.
    Put your rubs on the fresh meat and quick freeze the surface for a few hours..then vaccum seal em. That way the juices are pretty well contained. If juice is a problem put folded paper towel close to the seal joint in the bag and it will catch the juice before it gets into your machine. (Courtesy Foodsaver)

  • JJJJ Posts: 951
    What you described is the way my good friend JSlot does ribs. I cook mine direct at 250* with no fire bricks or foil. Glad you like the taste.

  • tsticktstick Posts: 67
    Sorry about that. The older I get the less I am able to read. tstick

  • JJJJ Posts: 951
    JJ and JS are very close. You done no harm. JSlot is an excallent cook and I am pleased and proud to be mentioned in the same breath with him. He is a friend of mine.

Sign In or Register to comment.
Click here for Forum Use Guidelines.