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1st ribs on egg
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Jebpot
Posts: 374
1st ribs on my xl egg. 3rd time I have ever cooked ribs. 1st 2 times not well on my weber. But with all the advice and info from all of you my knowledge is better. Also have to give credit to the egg. Cooked baked beans, sweet potatoes and slaw. Between rain and having to go repair some traffic signals (on call this week) just have pics of ribs. Temp around 250 for 4 to 5 hours than ramped up 300 till 90 degree bend. They turned out very moist and tender. Had to go on another call as I was serving. When I got back they left me with 3 pieces. They said they were great. Thanks for info.
XL and Small
Chattanooga, TN
Comments
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They look great._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
It was my first rib eggsperiment yesterday as well. Must say I was pleased. I tried out the Mexican Coke theory that has recently been on the boards. I can confirm what y'all already know -- the Egg can crank out some moist and tasty fare. It sure is fun.
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Jebpot said:1st ribs on my xl egg. 3rd time I have ever cooked ribs. 1st 2 times not well on my weber. But with all the advice and info from all of you my knowledge is better. Also have to give credit to the egg. Cooked baked beans, sweet potatoes and slaw. Between rain and having to go repair some traffic signals (on call this week) just have pics of ribs. Temp around 250 for 4 to 5 hours than ramped up 300 till 90 degree bend. They turned out very moist and tender. Had to go on another call as I was serving. When I got back they left me with 3 pieces. They said they were great. Thanks for info.Although, I'm sure those were good too.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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spursinwichita said:It was my first rib eggsperiment yesterday as well. Must say I was pleased. I tried out the Mexican Coke theory that has recently been on the boards. I can confirm what y'all already know -- the Egg can crank out some moist and tasty fare. It sure is fun.
I see your new. You should probably post this under New Discussion not hijack Jebpot's
Jebpot said:1st ribs on my xl egg. 3rd time I have ever cooked ribs. 1st 2 times not well on my weber. But with all the advice and info from all of you my knowledge is better. Also have to give credit to the egg. Cooked baked beans, sweet potatoes and slaw. Between rain and having to go repair some traffic signals (on call this week) just have pics of ribs. Temp around 250 for 4 to 5 hours than ramped up 300 till 90 degree bend. They turned out very moist and tender. Had to go on another call as I was serving. When I got back they left me with 3 pieces. They said they were great. Thanks for info.
XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser -
Had other things cooking ( reason for wanting another egg) and company wanting to eat. Had a call (work)also
XL and Small
Chattanooga, TN
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