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Ribs for work
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Mr Holloway
Posts: 2,034
I have tried ribs many ways over the years and never really been happy with any of the cooks. When I first got the Egg, I did a couple of racks but pulled them to early :pinch:
So, with ribs on sale, thought it was time for another try
Some pics
The ribs
Membrane pulled
Rubbed with mustard and Dizzy Dust(awsome stuff)Thanks Mike
On to the Egg, 250 dome with cherry wood for smoke
After 6 1/2 hrs, corners falling off :laugh:
Sauced with Sweet Baby Rays, great stuff
Ready to eat
Shared the ribs at work and got lots of great comments, although these guys will say ANYTHING for food :laugh: :laugh:
Thanks for looking
Shane
So, with ribs on sale, thought it was time for another try
Some pics
The ribs
Membrane pulled
Rubbed with mustard and Dizzy Dust(awsome stuff)Thanks Mike
On to the Egg, 250 dome with cherry wood for smoke
After 6 1/2 hrs, corners falling off :laugh:
Sauced with Sweet Baby Rays, great stuff
Ready to eat
Shared the ribs at work and got lots of great comments, although these guys will say ANYTHING for food :laugh: :laugh:
Thanks for looking
Shane
Comments
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They look good enough to eat!!! Nice work. Glad you tried again.
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Thanks Andrew
The Egg makes it a lot easier
Shane -
they look MY T fine to me!!!
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Thanks BigA
Shane -
Nice cook! I bet the folks at work were Psyched!
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Ribs look great. You mentioned 6 1/2 hours at 250*, were you cooking to a specific temp or until you felt they were done? If temp, what temp did you pull them. Just wondering.
Barry
Marthasville, MO -
If they don't like them please send them to my work. Car guys will eat them :woohoo:Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Shane, I'd call that job security! :laugh: :laugh: :laugh:
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Nice pics
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These pics are leaving me with major hunger pains!!!! They look perfect...love the Dizzy Pig too. I'm sure your friends at work loved them..
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Look great Shane! Were you pleased with them?Molly
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 -
A great looking meal. What a nice shot of the 'Sweet Baby Rays' the company should be paying you royalties for that!
I finally found some of that Sweet Baby Rays here in Canada at my local grocer - Have a bottle waiting for my next ribs.
Thanks for sharing.Dave
Cambridge, Ontario - CanadaLarge (2010), Mini Max (2015), Large garden pot (2018) -
Great job on the ribs Shane. :P
A person would have to be crazy not to like them ribs. -
The guy I know who cooks the best ribs (to die for-honestly) says you cook em tell they're done. Never get a time frame out of him. Maybe he's keeping his secrets close...
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Since you're looking for ideas, don't forget about the importance of a great rub. I like mine a little sweet like Hasty Bake rub. It's got the right mix of sugar and spice. an easy fix, always popular. but like you mention, you'll never get a bad review from free ribs, so you'll have to judge them yourself.
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Looks good. Did you guess at the 6.5 hours or measure with a meat thermometer or cut tastes?
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Thanks Tim
Free food is like found money, at work :laugh:
Shane -
Thanks Barry
I checked the ribs with the tongs
They had a nice bend to them
Shane -
Hey Mickey
Ah, 'car guys", you know exactly what I am talking about :laugh:
Shane -
Hi Rebecca
:laugh: good one
Shane -
Thank you MemphisQue
Shane -
Hey Elizabeth
After what you just had to go through
Hunger pains are ok :laugh:
Hope your coming along
Shane -
Thanks Molly
I might have to admit, that I am just not a fan of ribs :laugh:
I always find myself thinking, I wish I had a steak :laugh:
Thanks for letting me get that out :laugh:
Shane -
Thanks Dave
I just found the SBR's too, great stuff
Works nice as a base for your own sauce also
Shane -
:laugh: Hey Tim :laugh:
Check out my reply to Molly
Call me crazy :woohoo:
Shane -
Hi TulsaBGEFan
Yes, I only use time as a reference now
On these, I used the tongs for feel
Shane -
Thanks 3gg10ver
Always lookin for tips
I really like the Dizzy Pig and Pepper Pilot rubs I tried so far
Shane -
Hey Whalewatcher
I used feel for the ribs, the time was just for reference.
The corner that fell off was "done" tasting :laugh:
Shane -
Tell you the truth I love it all. I love my cooking and I love trying to make it better next time. The only down side is I'm getting fatter being my own guinea pig. :woohoo:
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Thanks for the reply. The "bend test" seems to be reliable. Getting the ribs to the right level of "doneness" is always a challenge for me, fun to check with others to see what works for them. Thanks again.
Barry
Marthasville, MO
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