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
My 1st rib cook and first use of adjustable rig
Zaltydog
Posts: 106
Going with the turbo method. !/3 Byrons Butt Rub, 1/3 Dizzy Dust, 1/3 turbinado sugar.
Some New Belgium Red Hoptober to keep things running smoothly.
So far my best job at maintaining a steady temperature (350 degrees).
Some New Belgium Red Hoptober to keep things running smoothly.
So far my best job at maintaining a steady temperature (350 degrees).
Comments
-
Looks good so far!Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
Rotated racks at 1 hr and flipped the ribs. Now having a hard time getting the temperature past 300 degrees. But they are still cooking and smell fantastic...Switched to Sam Adams Summer Ale to keep on track...
-
Zaltydog said:Rotated racks at 1 hr and flipped the ribs. Now having a hard time getting the temperature past 300 degrees. But they are still cooking and smell fantastic...Switched to Sam Adams Summer Ale to keep on track...
-
Oh no! The switch of seasonal beer backwards can add hours to the cook!Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
Rookie mistake, I think that my dome thermometer was not accurate due to the adjustable rig with extender placing the meat into the thermometer. After an adjustment I determined that I was still at 350 degrees...
-
Good call! I had not thought of that seasonal adjustment, maybe that explains my temperature misfortune.
-
Zaltydog said:Going with the turbo method. !/3 Byrons Butt Rub, 1/3 Dizzy Dust, 1/3 turbinado sugar.
Some New Belgium Red Hoptober to keep things running smoothly.
So far my best job at maintaining a steady temperature (350 degrees).
Have you tried this rub before? Let me know how it turns out. I did 75% bad byron's butt rub and 25% turbinado sugar and I liked it. Your combo sounds like it will turn out good.Did you get the setup where you can just slide out the grates and rotate them? I'm wanting to get the rig in the future.
-
I got the idea of mixing in the sugar from a thread on this site. My test pieces were delicious and I am about to take the rest off the grill. Yes I have the sliding grates and it makes the whole process easy.
-
-
Searing a 1.3 lb ribeye myself- yum!Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
Well, dinner is over and the whole thing was a success! The rub ratio I used is very good and the adjustable rig worked to perfection. I did the half apple juice, half apple cider vinegar spray every 30 minutes in addition to the rub.
I am glad that I held off on the platesetter and purchased the rig. I would not have known about it if I had not spent time on this forum prior to buying my egg. I used it for pizza last night and it worked well.
Seared ribeye sounds fantastic, have to consider that for tomorrow.
-
My (useless) mega-Q dealer had no placesetters when I bought my Large. I ordered the AR and got it more quickly than my (good-for-nothing) dealer could have gotten me a platestter. I ain't lookin' back.My actuary says I'm dead.
-
Nice!
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum