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Vietnamese style baby back ribs

bostonjoshbostonjosh Posts: 67
edited 8:47AM in EggHead Forum
Last night's cook... a Steven Raichlen recipe:

Overnight marinade with lemongrass, garlic, shallots, ginger, chilis, cilandro, fish sauce, and more... then final serving topped with cilantro and chopped peanuts.

Very good! Totally different flavor than the traditional prep.



  • cookn bikercookn biker Posts: 13,407
    Looks spectacular. What book is that recipe in. Thanks for sharing.
    Colorado Springs
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    "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."
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    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • GriffinGriffin Posts: 7,674
    Looks great. I've seen that recipe before and been curious. If I remember correctly it doesn't call for using any smoke? Did you follow that or did you add some wood chips/chunks?

    Rowlett, Texas

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  • "How to Grill" by Steven Raichlen. Great book; on my second copy -- the first fell apart from overuse.
  • Austin SmokerAustin Smoker Posts: 1,467
    They look incredible! Anything with lemongrass, chilis and garlic gets me going.

    I have that book and will give it a go. Thanks
  • I didn't add chips/chunks. I definitely thought about it... (how could i do a 5-6hr rib cook without smoke? how could i do so and still call myself an egghead? :) )

    But i decided to trust the recipe, and i'm glad i did. i think the smoke would have tampered with the taste, and i have to say these ribs were BURSTING with flavor. I also considered adding soaked loose tea (i've never done this, but it seemed appropriate for the recipe). anyway, as i said, in the end it wasn't necessary.
  • Egg JujuEgg Juju Posts: 658
    Those look delicious! I have seen that recipe too and thought about making it. I could never get away from my go to baby back recipe. I might have to give that a try now.
    Large and Small BGE *
  • MaineggMainegg Posts: 7,787
    looks wonderful and there is a nice smoke ring there even with out the chips or chunks. we hardly ever add anything extra and still get nice color and flavor.
  • nuynainuynai Posts: 101
    He's got a show on our PBS station here and I believe all his recipes are on his website, if you don't want to buy the book.
  • rmr62rmr62 Posts: 233
    It's kind of funny; I have watched his show, and now that I have my egg it is somewhat humorous to me that he always has about 20 grills/smokers going all in the background, but he doesn't have a single egg! I guess he doesn't know what he's missing.
    Lagrange, GA   LBGE
  • HoosierHoosier Posts: 107
    Looks fantastic. Thanks for definitely giventhisnone a shot
  • jzccjzcc Posts: 123
    Those ribs look delicious! I have his book and see that it calls for a 1-1/2 hour indirect cook. What was your set up and did you cook for that length of time or the usual 5 or so hours? Thanks.
  • Little ChefLittle Chef Posts: 4,725
    bostonjosh: Great cook! I am a total junkie for all those flavors! Have lemongrass, tamarind, thai chiles, and kaffir lime growing in my yard so I never have to be without! Great cook, and I used to have that cookbook! (DANG! Gave it to a guy that was new to grilling! :angry: ) Great flavors, and I will have to do some experimenting. Thanks for posting.
  • I did the 3-1-1 cook @250; can't go wrong with that.

    Other than that, the only thing I changed was, in the last hour, I sprayed the ribs periodically with a mix of vinegar, honey, and sugar. I did this b/c they didn't quite have that browned/caramelized look that they usually do, probably b/c of lack of smoke. That seemed to do the trick.
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