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.

First Ribs

ThunderBunnyThunderBunny Posts: 133
edited 12:24PM in EggHead Forum


Not bad for a first try! Fall-off-the-bone goodness. A little too sweet for my tastes. Would prefer a smokier, spicier taste for next time. Any recommendations?


  • MJF24MJF24 Posts: 146
    Congratulations! Those look great!

    To try to answer your questions regarding getting them smokier and spicier the next time, we'll need to know what rub you used and how you cooked them (what temp, how long and whether you used wood chunks, chips, etc.).
  • I saw in your first picture your DigiQ11 I had mine setting on my Egg table and the wind came up and blew it off it hit the ground and came open, I had to send it in to Guru. Just be sure you have weighted or attached to your table. Here is my last rib cook

  • MJF24: Here's the recipe (sticky ribs Ma Beckwith style) found here:
    No doubt - it was good - but I like things a little...darker and more complex. I'm very new to ribs, so I don't know how to put words to my desires!
    And Ross! Yes, I have an old lead pencil holder shaped like a toad that fits perfectly on the back of the Digi stand. And I'll certainly check out your recipe.
  • Carolina QCarolina Q Posts: 13,000
    Nice lookin' ribs! Table looks great too. Hard to tell from the pic, but it doesn't look like you have the egg feet between the egg and the pavers. The bottom of the egg gets very hot and without air circulation, the heat will burn the wood under the pavers.

    I hate it when I go to the kitchen for food and all I find are ingredients!


    Central Connecticut 

  • Thanks Carolina! And you're right, it's tough to make out on this picture, but I do have several fire bricks right under the cooker. Appreciate the input though :)
  • EggSimonEggSimon Posts: 422
    hard to believe that this are first time bones !

    Looks excellent !
  • rsmdalersmdale Posts: 2,472
    TB nice looking cook on the ribs!! Try some Bad Byron's Butt rub with your ribs it will give you a salty spicy mix.


  • reelgemreelgem Posts: 4,256
    Those ribs look great, a site better than my first ones. What rub did you use. You might want to cut your sauce with beef stock or water, maybe 50/50 to cut down on the sweetness.
  • MJF24MJF24 Posts: 146

    That recipe looks good, but, if it wasn't spicy enough, try using Dizzy Dust from Dizzy Pig. Gives a great flavor, in my opinion.

    As for smoke, just make sure that you add a few chunks (not chips, but chunks) of apple, cherry or pecan wood. Should give a great smokey flavor.
  • Car Wash MikeCar Wash Mike Posts: 11,244
    If you can get Gates BBQ sauce that might be what you are looking for.

  • I really like using applewood on ribs. It is a strong smoke flavor. I soak 1.5 cups of chips for 30 minutes and then spread throughout the fire.

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