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Pushing the envelope!!!

cazzy
cazzy Posts: 9,136
edited February 2014 in EggHead Forum
So all week i've been thinking about this cook and how I could pull it off.  Here we go!

3 racks of St. Louis Cut Pork Ribs
image

So why is this cook pushing the envelope?  Why the heck did I cut them in half?  Well......................................cause I'm doing 3 racks of ribs on my small just for the hell of it!!   :D  Sure, I could use my large...but then you won't be entertained!   :P

Top Left - TX BBQ Grand Champion 
Top Right - TX BBQ Original
Middle Left - S&P
Middle Right - Mickey's Coffee Rub
Bottom Left - Head Country
Bottom Right - DP Red Eye Express
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So I originally hoped to skewer the ribs from go, but I didn't think about the raw factor.  Opted to layer for a hour and knew that they would firm up once the muscle fibers tightened up.

Here we go - Stage 1
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Egg chugging along!  :)
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Stage 2 
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Stage 3 - So at hour 4, I rotated and put all the bones that were popping out towards the bottom
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All done.  Resting!!
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Nom Nom!
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Don't ask me which one was better as my palate went crazy with the different flavors.  All were pretty awesome!  Are they better than my normal two that I conventually do on my large?  No, but nobody would complain it these weren't trailing by much.  ;)  This was pretty fun!  It's only me and the kids this weekend, so I definitely didn't need 3 racks.  It gave me something to do while the wifey was out of town though!   :P

Next time you're on a camping with the small, get creative and think about this thread!   :-c
Just a hack that makes some $hitty BBQ....
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Comments

  • Tjcoley
    Tjcoley Posts: 3,551
    Great job.  They look fantastic, and very creative use of the small.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • Kosko
    Kosko Posts: 535
    Looks awesome! Which ones did you like best? :D
    Peachtree City, Ga Large BGE
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  • hapster
    hapster Posts: 7,503
    Fantastic... And the photography is straight up food porn! :)
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • rtt121
    rtt121 Posts: 653
    +rep

    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
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  • R2Egg2Q
    R2Egg2Q Posts: 2,137
    Great Small cook brother! Can you identify the racks in any of the cooked pics?
    XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal

    Bay Area, CA
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  • lousubcap
    lousubcap Posts: 36,800
    @cazzy-Dang-I have been eye-balling the Small for quite a while.  Given "with a bit of planning, foresight and PDL (pure dumb luck)" I can survive w/o it as a necessity, the above tilts all common-sense toward "go for it".  Just may have to wait til me and Uncle Sa, agree on payments mid April.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • cazzy
    cazzy Posts: 9,136
    Three halves vacuum sealed before they're tossed in the freezer to enjoy another day! ;)

    photo 20140222_175737_zpsb1ird1bn.jpg
    Just a hack that makes some $hitty BBQ....
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  • DMW
    DMW Posts: 13,836
    Ok, was planning to use my XL for my pork butt later tonight, maybe I need to load my small up when I get home.

    Nice job!
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • cazzy
    cazzy Posts: 9,136
    R2Egg2Q said:

    Great Small cook brother! Can you identify the racks in any of the cooked pics?

    Not really but they were all pretty tasty!
    Just a hack that makes some $hitty BBQ....
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  • Hi54putty
    Hi54putty Posts: 1,873
    I accept the challenge. Can't wait to try it. Awesome cook. Great pics.
    XL,L,S 
    Winston-Salem, NC 
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  • dldawes1
    dldawes1 Posts: 2,208
    I like the idea of a variety of flavors. Ive been trying some...;.but it is as I am learning at the same time.....so.....I always forget which ones are which !!!!!

    Hope that made some sense !!

    Looks great and very efficient !!

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • GQuiz
    GQuiz Posts: 703
    Yep, @cazzy's Egghouse. On newsstands now. Sheer gastronomic porn. Makes my beef kabobs from Penshorns look like Spam. Got to get me one of those Motorola RAZRs.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
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  • henapple
    henapple Posts: 16,025
    Probably some of the worst pictures I've seen. Black and white...really? How cliché. That one bone is falling out...wth? Why do you always show a picture of you holding your meat? Your cutting board has hack marks...you cutting with an axe? Finally...were the ribs so bad you had to freeze them? Disappointed.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Little Steven
    Little Steven Posts: 28,817
    What an artiste! Nice cook. Get yo sef a bottle of those multi-coloured toothpicks for ID after the fact.

    Steve 

    Caledon, ON

     

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  • Jeremiah
    Jeremiah Posts: 6,412
    Nice. :-c
    Slumming it in Aiken, SC. 
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  • TUTTLE871
    TUTTLE871 Posts: 1,316
    That sir looks awesome! I think ths week I will be doing a few racks as well.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

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  • KennyLee
    KennyLee Posts: 806
    edited February 2014

    Great cook!  Nothing like getting all freaky when the wifey is out of town ;)  You cooking all that on your small reminds me of a couple of lines from Tin Cup.  Can anyone name them? 

    Was going to ask you the difference between a couple of your rubs, but totally understand your palate being haywire with the different flavors.  I'll start another thread about it and was going to do it anyway.

      

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

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  • cazzy
    cazzy Posts: 9,136
    KennyLee said:

    Great cook!  Nothing like getting all freaky when the wifey is out of town ;)  You cooking all that on your small reminds me of a line from Tin Cup.  Can anyone name it? 

    Was going to ask you the difference between a couple of your rubs, but totally understand your palate being haywire with the different flavors.  I'll start another thread about it and was going to do it anyway.

      
    Feel free to ask, otherwise, I'll check out your thread.
    Just a hack that makes some $hitty BBQ....
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  • caliking
    caliking Posts: 19,780
    Nothing short of awesome!. Maybe I'll respect my small a little more in the morning after seeing this :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Chris_Wang
    Chris_Wang Posts: 1,254
    Amazing

    Ball Ground, GA

    ATL Sports Homer

     

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  • Mattman3969
    Mattman3969 Posts: 10,458
    Remarkable & pics look great no matter what the hipster @henapple says :D:D

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • KennyLee
    KennyLee Posts: 806
    edited February 2014

    @cazzy Just the difference between the two Texas BBQ rubs.  I've looked at their website and can't decide which to try. It seems like the original might be more hot/spicy?  That's my preference generally.  Just curious as to what your take is since you have them both.   

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

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  • smokesniffer
    smokesniffer Posts: 2,016
    Nicely Executed 
    Large, small, and a mini
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  • BckPorchGriln
    BckPorchGriln Posts: 99
    @Cazzy So what was your setup for the cook? Looks to me like a raised direct? Is that on the AR that everyone seems to have except for me? And what temp did you shoot for and how long? Great looking cook and just like everyone else is thinking, I'd be more than happy to take those frozen leftovers off your hands! lol
    Demorest, Ga.    1MBGE
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  • skellis614
    skellis614 Posts: 75
    KennyLee said:

    Great cook!  ...reminds me of a couple of lines from Tin Cup.  Can anyone name them? 


    This one? Sex and golf are the two things you can enjoy even if you're not good at them.

    LBGE, Burgeoning Accessories
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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
    Bravo! Me and my small are still at odds. How do the frozen vac pac'd ribs do? I don't cook that often anymore but when I do it's usually a lot of meat and vacuum seal so the wife can just hear up a meat for a quick supper.


    _______________________________________________

    XLBGE 
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  • cazzy
    cazzy Posts: 9,136
    KennyLee said:

    @cazzy Just the difference between the two Texas BBQ rubs.  I've looked at their website and can't decide which to try. It seems like the original might be more hot/spicy?  That's my preference generally.  Just curious as to what your take is since you have them both.   

    I would say Original has a lil more heat.  They both taste very similar as their primary ingredient is brown sugar so the both a very sweet overtone.  I love Grand Champion on brisket when I want a lil more than S&P.

    I suggest getting The Rub Tin.  It will run you $39 after shipping and you'll get four 12oz bags of each.  Not too bad at all.


    Just a hack that makes some $hitty BBQ....
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  • cazzy
    cazzy Posts: 9,136
    edited February 2014
    BckPorchGriln said:
    @Cazzy So what was your setup for the cook? Looks to me like a raised direct? Is that on the AR that everyone seems to have except for me? And what temp did you shoot for and how long? Great looking cook and just like everyone else is thinking, I'd be more than happy to take those frozen leftovers off your hands! lol
    That is a Small Woo without the handles and it honestly never leaves the egg.  The only thing that changes is I add a 10" stone for when I want to go indirect.  The stone was in place for this cook so this cook was raised indirect.  The adjustable rig is different and is only available on the large and xl.  I have it for my large and it also never leaves my egg.

    With ribs, I don't shoot for a temp.  I look for meat pull back on the bone, how they feel to touch, and if they look done.  I will sometimes do the bend test on whole racks, but that wasn't possible here.  These took 6 hours at 250.  Most ribs are done anywhere from 5-6 hours.  I try not to open my egg until hour 5 on any rib cook, but had to approach this cook differently.  

    Haha, I'm sure ya would.  Freezing BBQ is my thing these days as it makes for great leftovers that are at about 85-90% of where they were off the grill.  I just sous vide them right out of the freezer for a couple hours at 140.  Same thing can be achieved on a stove top in a pot.   
    Just a hack that makes some $hitty BBQ....
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  • cazzy
    cazzy Posts: 9,136
    MrCookingNurse said:
    Bravo! Me and my small are still at odds. How do the frozen vac pac'd ribs do? I don't cook that often anymore but when I do it's usually a lot of meat and vacuum seal so the wife can just hear up a meat for a quick supper.
    I have never froze ribs before, but i'm sure they'll be great.  I've done pork butt and brisket and they both heat up great.  Drop them in the sous vide out of the freezer and it's very close to what they were off the grill.  
    Just a hack that makes some $hitty BBQ....
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,174

    That's damn good Cazzy!  It's funny. I've been thinking of doing the same cook because the small receives so little love.  I can't say great minds think alike, because you're way ahead of me.  Nice job showing that the small is not the "red headed step-child" of the egg family.  We all know that spot is reserved for the medium! 

    Oh, settle down you medium lovers!!  I'm only serious.

    Flint, Michigan
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