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Real Ribs

These are not your Yuppie style ribs, .these are the real deal 6 1/2 lb per rack spares......


  • ChubbsChubbs Posts: 6,925
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • thailandjohnthailandjohn Posts: 952
    edited July 2013
    After eight hours the ribs are done. These were just rubbed with a dry rub....they are now wrap will be reheated in the morning and sliced for lunch tomorrow at the office..... I put no sauce on these ribs I let people put the sauce of their choice on their own ribs
  • rtt121rtt121 Posts: 653
    Yuppie Style Ribs = St. Louis Style?
    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
  • Beagle1Beagle1 Posts: 37
    the look awesome
    Atlanta, GA and Watts Bar Lake, TN
    2 LBGEs
  • 8 hours?? What temp were you cooking your non yuppie ribs at?
  • thailandjohnthailandjohn Posts: 952
    edited July 2013
    I start the ribs off at 225° after a couple of hours I bump the temp up to 250° and for the final finish I cook at 275° When I refer to yuppie ribs, I mean baby back, that is what most people call them. I prefer to only cook spareribs, St. Louis cut and these large ones which are called commodity ribs
  • ParallelParallel Posts: 433
    Meh... ribs are ribs. Yuppies eat tofu and butterfly farts.

    Every time my elbow bends my mouth flies open.
  • calikingcaliking Posts: 11,125
    I prefer spares too, so i'm with ya on this one.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • MickeyMickey Posts: 18,742
    John they look outstanding man. Tell me how you warm them?
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • thailandjohnthailandjohn Posts: 952
    I wrapped these in foil put them in the oven at 250°......if I had to do it here at the house and eat them at the house I would've left them unwrapped placed them back on the Egg at 250° for an additional hour and a half
  • TonyATonyA Posts: 582
    Yuppie ribs ... says the man cooking in a ceramic oven...  

    I won't argue with the result though - especially considering the black hole of flavor yuppie ribs I put out on Sunday.
  • thailandjohnthailandjohn Posts: 952
    TonyA.... You are correct, the big green egg is a yuppie cooker... My barbecue pits that I like the best are pictured below..... The main reason I have the Egg and the Stoker is I use these for all my long low slow cooks..... When I want to cook real barbecue, I use one of the cookers pictured below..... If someone puts sauce all over the meat it doesn't matter how they cook the meat, the main flavor will be the sauce..... I do put sauce on the side so if someone chooses to have sauce, they can apply their own...most people that eat my brisket or pulled pork do not use sauce
  • TonyATonyA Posts: 582
    Nice collection John. The only other smoker I have is a drum (vertical). I'd love a gravity feed smoker like a stumps or a rebel ( not sure where they fall on the yuppie spectrum) but the egg is just so much more versatile.
  • thailandjohnthailandjohn Posts: 952
    Tony, I do agree that the Egg is the most is an oven that uses lump as a heat source.....the only way I get the BBQ flavor I like is to use Mesquite Charcoal and add a lot of wood.....for my wood, I mostly use Almond, the same wood I burn in my fireplace.....this combination gets me close to the flavor I can get from my offset cooker....adding as much wood as I do, can only be a accomplished if something like a Stoker is used to control the incoming air flow.....after 30 plus years of BBQing, I am happy to have the Egg and Stoker for my long slow cooks
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