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.

Did I do this right? (St. Louis style ribs)

KlagKlag Posts: 208
edited 3:09AM in EggHead Forum
I've had great success with baby backs. I started with the 3-1-1 but now prefer Carwash Mike's way.

Today I picked up spare ribs for the first time ever. I tried to cut em up St. Louis style from picturs on the internet, but mine look so much smaller. Did I cut this right?

I just threw the rest of the pieces on the Egg, figured I can turn it into pulled pork or something :)

malikiliki163.jpg

malikiliki166.jpg

malikiliki167.jpg

malikiliki170.jpg

Comments

  • thirdeyethirdeye Posts: 7,428
    2153d794.jpg

    They look good to me.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • KlagKlag Posts: 208
    Cool, thanks :) I guess I just didn't realize how much we cut away until I actually did it.

    What do you usually do with the other parts you trim away?
  • thirdeyethirdeye Posts: 7,428
    I cook it alongside the ribs. The smaller pieces are cooks snacks. The rest of the trim is my favorite part so I get it and serve the ribs.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • KlagKlag Posts: 208
    Thanks for the info thirdeye :)

    Here's some updates

    1 hour in

    malikiliki179.jpg

    2 hours

    malikiliki180.jpg

    3 hours

    malikiliki181.jpg

    4 hours. getting ready to start basting wtih BBQ sauce.

    malikiliki183.jpg
  • Great looking ribs friend. I'm still a little new here and must have missed the thread, but could you explain the 'Carwash Mike' way of smoking ribs? I'm only familiar with the 3-1-1 method, and am curious to know the difference between the two.

    Thanks in advance!
  • KlagKlag Posts: 208
    Sure, here it is :)

    http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html

    Thanks for the compliment. Came out great!

    malikiliki187.jpg

    malikiliki188.jpg

    Bottom of the plate is the St. Louis syle ribs. Middle is the country style rib things and the top is that pure slab of meat falling apart like pulled pork. Awesome.

    malikiliki189.jpg
  • KlagKlag Posts: 208
  • thirdeyethirdeye Posts: 7,428
    I'd like an order to go please :cheer:
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
Sign In or Register to comment.
Click here for Forum Use Guidelines.