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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

First shot at baby back ribs

Jeremiah
Jeremiah Posts: 6,412
in EggHead Forum
I don't know why I've waited so long but what the hell here we go. It was a last minute thought and I just grabbed two little ones from publix. I'm following this recipe but it seems consistent with old posts here. Oh and I used a bunch of mesquite wood and one apple chuck.
http://www.fredsmusicandbbq.com/category_s/903.htm
Slumming it in Aiken, SC. 
· Share on FacebookShare on Twitter

Comments

  • loveTheEgg
    loveTheEgg Posts: 573
    what temp you cooking at? how long?

    Brandon, MS
    · Share on FacebookShare on Twitter
  • Jeremiah
    Jeremiah Posts: 6,412
    edited December 2013
    Supposed to be 300 for 1.5 hrs, foil for another then no foil for however long enough to achieve tenderness. Well see...

    I don't know if it's the moisture lately or wether this cowboy lump I bought is the issue but I've had a tough time with controlling to fire this weekend. Could be the beer too...
    Slumming it in Aiken, SC. 
    · Share on FacebookShare on Twitter
  • loveTheEgg
    loveTheEgg Posts: 573
    LOL!! could be the latter but you just can never tell! I have a slab on and i go 250 grate for 2 hours and then foil with Brown sugar, honey and some apple juice inside the foil then back on at 260 for 2 more hours. turns out great for me. Good Luck and Merry CHRISTmas!!
    Brandon, MS
    · Share on FacebookShare on Twitter
  • jccbone62
    jccbone62 Posts: 248
    Good luck on your rib cook. I have found it to be petty easy on the egg. My recipe is 2, 1.5, and 1. It all depends on your preferences for tenderness.  Foil or not it's all good on the egg.

    XL owner in Wichita, KS
    · Share on FacebookShare on Twitter
  • stevesails
    stevesails Posts: 990
    If you are cooking at 300 I doubt it will take 5 hours. I do mine 350 foot an hour and a half. maybe 2 hours When the meat pulls back and it passes the bend test they are done.
    XL   Walled Lake, MI

    · Share on FacebookShare on Twitter
  • Jeremiah
    Jeremiah Posts: 6,412
    Just foiled. They look and smell great!
    Slumming it in Aiken, SC. 
    · Share on FacebookShare on Twitter
  • njl
    njl Posts: 1,123
    That's pretty close to my method for baby backs.  I don't bother with a drip pan...just the plate setter and maybe some extra foil to insulate the ribs that hang over the edge of the plate setter, don't add more rub when foiling, and in addition to honey (drizzled...not what I'd call liberal or a heavy coating), I pour a bit of apple cider into the foil packets.  I also do all this at 350F.

    At the end, I brush with a mix of bbq sauce and the foil packet liquids.

    When done right, the results are so good, you won't want to pay for ribs when eating out, because they just don't compare, and you know you can do way better for way cheaper.

    Also, I've never heard of rinsing ribs as part of the initial prep work.
    · Share on FacebookShare on Twitter
  • Jeremiah
    Jeremiah Posts: 6,412
    I appreciate the feedback, y'all!

    These were freaking amazing. I varied a little from the recipe, mostly at the end they were done to the toothpick but not near chared as I would have wanted so I pulled everything out of the egg (waterpan, stone) and let them grill for a few minutes with some sauce on them. I don't think I'll change anything next time as I can't see them tasting any better-- this might possibly be the best cook on this egg yet!!!!
    Slumming it in Aiken, SC. 
    · Share on FacebookShare on Twitter
  • Jeremiah
    Jeremiah Posts: 6,412
    Stupid iphone. Sorry. Can't figure out these damn pictures.
    Slumming it in Aiken, SC. 
    · Share on FacebookShare on Twitter

Categories