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Babybacks! (pic heavy)

Rolling EggRolling Egg Posts: 1,995
edited 2:24AM in EggHead Forum
Decided I was cooking babybacks today and the people came out of the woodwork. You know, the people who say "fix me a slab and I'll buy em." So I fired up the large for 6 slabs of babybacks. I always like to do my ribs flat on the grid. I just never have liked the rib racks. Don't know why. I guess I need to give it a whirl again because six slabs is pretty tuff to get to lay flat. I rubbed them with The Slabs rub that a guy at the Kansas City BBQ store recommended one time. I've had it about a year so I figured I needed to use it up. It's pretty spicy so it's one of those rubs where a little bit will do. I couldn't resist topping them off with some Dizzy Dust for good measure ;) . I cooked them three hours at 250, one hour in foil at 250, then another hour back on the grid sauced with Blues Hog and the egg shut down completely. They were mighty good ribs as usual. Two slabs for my house, one for my mother and father, one to the father in law, one to the neighbor, and one to a guy at work. I cut the yard while I was cooking them so by the time I got done smelling them all evening my appetite was almost gone. Anyone else ever do that? Anyways here's the pics.Everyone have a good evening!
removing membrane
membrane gone
3 on bottom
3 on top
3 hours in
sauced and finishing


  • chrisnjennchrisnjenn Posts: 534
    Those look really good. Your family is lucky. I prefer to cook them without the rack also. Thank God for the adj rig.
  • cookn bikercookn biker Posts: 13,407
    They really look great!!
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • CrimsongatorCrimsongator Posts: 5,795
    Those look good Heath and friends always come out of the woodwork when you are cooking ribs. Speaking of, Tony said you might come over together on Sat AM after you get off. Give me a call on my cell when you get close.

  • EggSimonEggSimon Posts: 422
    wow, what a post !

    With perfect result. Thanks for sharing !
  • 2Fategghead2Fategghead Posts: 9,623
    Looking good. I did six slabs not long ago. I did them the same way you did and I rotated every hour and misted with apple juice and vinegar. They came out very good. Yours look great as well. :P Tim
  • snake701uksnake701uk Posts: 187
    Wow, they look great. Andy
  • Photo EggPhoto Egg Posts: 7,809
    That's some great looking ribs.
    When I do a long cook I normally snack on trimmings or a few apps and end up not eating the main meal.I understand and many other have posted the same in the past.
    Thank you,

    Galveston Texas
  • Next time you cook em. Let me know I am just 20 minutes
    down the road. Oh and I will pay u for em to B) o.
  • Rolling EggRolling Egg Posts: 1,995
    I'm taking it this is Gene? Heavy P name through me off. Yea, I'm going to ride over Sat around 7:30 AM for an hour or so. Wont be able to hang out a real long time, but I want to check you guys out. E-mail or text me the cell number. All I have is your home number.
  • Rolling EggRolling Egg Posts: 1,995
    Next time I'm cooking 8 on the rig. I'm going flat and I'm going to try to piggy back them.
  • Rolling EggRolling Egg Posts: 1,995
    Thanks Molly!
  • Rolling EggRolling Egg Posts: 1,995
    Thanks Simon!
  • Rolling EggRolling Egg Posts: 1,995
    Thanks to all for the compliments!
  • thechief96thechief96 Posts: 1,908
    Those look perfect. I haven't done that many but soon. ;)
    Dave San Jose, CA The Duke of Loney
  • Egg JujuEgg Juju Posts: 658
    Cant go wrong with a Pigsicle... they looked delicious.
    Large and Small BGE *
  • eenie meenieeenie meenie Posts: 4,393
    Rolling Egg, your babybacks looks great! :) I need to fix Saturday, but after your post, I just might consider throwing on 3 more slabs, lol.
  • Awesome looking slabs! I have a couple of questions.

    1) Where did you get that elevated rack?
    2) When you were basting, how did you baste the lower rack each time?

  • 2Fategghead2Fategghead Posts: 9,623
    Here is a snipit from a past post.

    I have smoked a lot of spare ribs but not with the ar. I never smoked baby back ribs so today was my first. I never had six slabs of ribs in my egg using my ar and I had trouble at first. I made a couple of calls. One was to my good friend Grandpas Grub and the other was to my friend Mad Max. Thanks guys! ;) Here is how I made it work.

    With the spider and 14 inch stone and drip pan first

    then the 18 inch grid


    Then the AR with to two more slabs


    Then the AR extender and two more slabs


    I smoked them 250° until they were just how we like them! :P I did spritz them every hour with 50%/50% apple cider vinegar/apple juice and rotated moving the bottom up one place every hour with the top going to the bottom. That way every thing cooked evenly. Five hours later we wrapped them up for a short rest.
  • PrimePrime Posts: 52
    Those look delicious! You have inspired me to try my first rib cook.
  • Rolling EggRolling Egg Posts: 1,995
    The adjustable rig came from
    . Great guy to deal with and fast. Anytime I baste the top, it naturaly drips to the bottom slabs. Also if you want, you can just stick the spray bottle down there and spray between the racks. You can get a cheap empty spray bottle at Wal Mart.
  • Thanks for the link. From your pictures, it looks like you basted all of them with BBQ sauce so I was just wondering how you got those on the bottom basted without removing the ones on the top each time along with the extended grate. So, the bottom ones just got basted with drippings from the top?
  • Rolling EggRolling Egg Posts: 1,995
    No No, my bad. I thought you were talking about the aplle juice spritz. I'm sorry. I had to un stack to foil them. And also un stack to sauce them. I just take a clean pan out with me and move them into it to sauce.
  • Gotcha! Thanks. They do look amazing!
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