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Need Advice for Saturday Ribs Party
mbaj4
Posts: 3
Fairly new to the Egg, and enjoy the Forum to pick up ideas and advice. I have 6 friends coming over tomorrow for dinner. It's going to be 30 degrees and may snow a couple inches. I have 4 slabs (rub is on them already). Made my sauce tonight.
I would really appreciate advice on the best method to use, especially with the temp expected tomorrow (maybe that doesn't make a difference?)
Also, I have cooking questions:
1. The guys at the main store in Tucker, GA suggested that for the best ribs I should use the recipe in the green book that came with my Egg. That's about 1 1/2 hrs. @ 325. Seems too quick to me.
2. Car Wash Mike(rest in peace)had a recipe that says get the egg to stabilize @200-225. Put cold ribs on (plate setter legs up and ribs on v-rack w/tray under). Mist every hr. w/50/50 mixture of apple juice/apple cider vinegar, until done. After 3 hrs., bump temp to 250. Mist one more time after an hour. Let go another 30 minutes. The ribs have been on 4½ hours. Pick a slab up. If it folds in half easily, it is time to finish. If not, put back on and let them go 5½ hours, but don't let them dry out.
Which method should I use? Do you have another suggested method that you think would be better?
I would really appreciate advice on the best method to use, especially with the temp expected tomorrow (maybe that doesn't make a difference?)
Also, I have cooking questions:
1. The guys at the main store in Tucker, GA suggested that for the best ribs I should use the recipe in the green book that came with my Egg. That's about 1 1/2 hrs. @ 325. Seems too quick to me.
2. Car Wash Mike(rest in peace)had a recipe that says get the egg to stabilize @200-225. Put cold ribs on (plate setter legs up and ribs on v-rack w/tray under). Mist every hr. w/50/50 mixture of apple juice/apple cider vinegar, until done. After 3 hrs., bump temp to 250. Mist one more time after an hour. Let go another 30 minutes. The ribs have been on 4½ hours. Pick a slab up. If it folds in half easily, it is time to finish. If not, put back on and let them go 5½ hours, but don't let them dry out.
Which method should I use? Do you have another suggested method that you think would be better?
Comments
-
Car Wash Mikes recipe, by all means. I was lucky enough to taste his ribs last year. Simply the best.
-
I cook them at 235 (that's where my egg wants to run at) for 4 1/2 hours. Never lift the lid. Misting not required IMHO.
Spacey -
The green book recipe is 1.5 hour in the smoker, an hour in foil, then finish back on the grill. So, it is closer to a total of 3 hours (all at 325).
I have had great success using Uncle Phil's take on this method. Check out this video. The basics:
-Temp is 275
-3 hours in the smoker
-90 minutes in foil packets (w brown sugar, honey, apple juice)
-Back on the grill and sauce.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
The carwash mike method is very reliable. I can't say whether or not the spritz of apple juice is needed. I've done it both ways (with and without) and they were both good. I'm a fan of trying not to open the egg too often.
Last year I smoked two butts and a brisket during a blizzard with temps in the 20's, high winds and over 25" of snow in 24 hours, and it took exactly the same amount of time that it always has. So don't make any adjustments for the temp, it'll be fine.
Good Luck!
Joel -
I did spares with the foil method and they were a little too done for me, I really don't like falling off the bone type done, that took about 3 hours. I then did CWM's method with baby backs that I got from costco and they were awsome, best ribs I have ever had, the ribs were really meaty to begin with, I cooked with aid of my DIGIQ DX at 235 for around 5 hrs and did spritz every hr and also moved them around on the rib rack so they would cook evenly, last half hour I sauced them, this is the only way I will ever do ribs again!
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I've been using the 311 method which I have had great results....
1) 230 F for three hours after rubbing with rubb. spritz with Apple juice, apple vinegar every so often. I also add some smoke (apple wood for me)
2) wrap in foil, meat side down and put about 3-4 Tbsp of liquid - I use apple juice, worsteshire mixture and cook for about 1hr at 275F..
3) Un wrap and cook 1 more hour at 275F..
4) Slap on some BBQ sauce and cook for 20 more minutes.
They are done when you see shrinkage of the meat and the bones are visible at the end about 3/4"
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As HornHonk commented, you cannot go wrong with CWM Rib Method!
-
Here is how I do mine, Low and Slow
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=833146&catid=1
Ross -
Thanks everyone for your advice. Hope you can see my photos. They came out great using Car Wash Mike's recipe:
http://i1090.photobucket.com/albums/i369/Mbaj4/033_edited-1.jpg
http://i1090.photobucket.com/albums/i369/Mbaj4/36e8b36f.jpg
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