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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Home Sweet Home!
SteveWPBFL
Posts: 1,327
Son is home for spring break starting today and will appreciate a little 'home cookin'. Comin' up: a couple slabs of spares on the BGE. Just the basics. Costco ribs, a simple home made rub, 250F dome, indirect, Jack Daniels smoke, a 5-6 hour cook, slather on some home made sauce for the last 1/2 hour. And stand back! Home sweet home!
Comments
-
Steve enjoy this time with him. You turn around and he is 40.
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). Just given another Mini to add to the herd. -
I love it when they come home from college to eat! Sounds like you are going to treat him to some good cooking! Soak it up and enjoy! :-bdI'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
Gentleman, start your Egg! Cleaned out the BGE of ash, sifted the old lump, put in some new, stuck in a firestarter and let her come up to temperature while getting the ribs ready.
-
Choose your smoke! Today, oak, from Jack Daniels. I've been on that tour so many times I could give it. Love that place. Love that whiskey!
-
Costco slab of spares. Got the one slab pack today, can't really fit two slabs of spares on the Large.
-
Costco slab and half of baby backs. Going to try and get these on with the one slab of spares.
-
The rub. I've been just sprinkling on what we like. No premix. No waste. Only problem is remembering what I did, so I just buzz it into the iphone for future reference.
-
Whoever on here suggested using mustard to hold on your rub I will buy you a cold beer at next opportunity. This works great!
-
-
-
-
-
Backbacks under rib rack, spares draped over! Pre-cooked, right side.
-
Babybacks under rib rack, spares draped over: Pre-cooked, left side.
-
-
Smoke, bottle or draft?
-
-
The Egg stable at 250F dome. Be back around 6:00 pm! No foilin'! None of that 3-2-1 stuff. Just some home made sauce. Simple sauce. Ketchup, brown sugar, and a little vinegar warmed up in the microwave and slathered on for the last half hour. We live better than kings did!
-
Mickey, let us know how Salado goes next Saturday! If you're competing, I'm rooting for ya! Love your spatchcock bird method, use it all the time.
-
Almost forget, my daughter comes home tomorrow! We'll grill some spatchcock chickens for her!
-
-
-
-
-
-
-
-
Alright, I'm done with this thread! The main reason I did it was to make my son some ribs. The main reason I photoed and posted it was to see if anybody has any suggestions on how to improve the process that I generally use, which is based a lot on convenience but the end product is better than any restaurant that you'll go to. Now maybe some day I'll get a bite of some competition ribs and see how good ribs can be. But for now this is what we did for Spring Break ribs, 2012!
-
Looks great Steve. Don't know what else you could have done. Enjoy! I'm droolin!
=D>Only 3 things in life matter. Family, Steelers and my BGE!!
Categories
- All Categories
- 184K EggHead Forum
- 15.8K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 13 Valentines Day
- 93 Holiday Recipes
- 224 Appetizers
- 520 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 324 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 44 Vegetarian
- 102 Vegetables
- 313 Health
- 292 Weight Loss Forum