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
First time using Dizzy Pig!
Options
Phatchris
Posts: 1,726
Doing some St. Louis ribs today, rubbed with yellow mustard and Dizzy Dust with a little Ragin River just for the heck of it . Going 250 till done... No foil. Maybe I'll sauce with Blues Hog at the end seeing as I've never had it... Original or Red?
Comments
-
-
Aaaaand there on... OO lump, apple and cherry chunks
-
I want to try Dizzy products soon...------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Oh ****! I just realized I forgot to remove the membrane!!!
-
I clearly haven't done ribs in a while, I was so excited about the DIzzy Pig I forgot about the frickin membrane....
-
I am interested at your Daisy wheel setting and temp being at 250, what have you got the bottom vent set at.. I usually have to be a lot more choked than that at 250..Just asking....Greensboro North Carolina
When in doubt Accelerate.... -
I bet it will not be the last time you use DP products. Chris turns out a bunch of quality rubs.
-
I generally leave the daisy wheel as it is in the picture and bottom open this much.
-
-
Leaving the membrane is fine. I prefer the original blues hog. Make sure you wait until the very end of the cook before saucing.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
-
10.4... that makes great sense..Thanks:-cGreensboro North Carolina
When in doubt Accelerate.... -
No clue if it's the so called correct way, just what I was taught by a family member with an egg.
-
Hey who cares if it works thats the main thing..Great looking ribs, look forward to seeing the end product..Good luckPhatchris said:No clue if it's the so called correct way, just what I was taught by a family member with an egg.Greensboro North Carolina
When in doubt Accelerate.... -
@Phatchris Those are the vent settings that work for me as well. I used Dizzy Pig for the first time last weekend and was very pleased. It only took two tablespoons of rub for a packer brisket. Other rubs have so much paprika filler that it takes so much more because it just turns to goo pretty much.NW IOWA
-
I got a large about a week or so ago and have only cooked chicken on it so far(which came out amazing btw) i'm really looking forward to doing some ribs.. maybe this weekend?!cant wait to see your results!!
-
Welcome brother! Nice choice on the chicken for a first cook. Did you do it spatchcock or vertical? Spatch was my first cook and like you it was great. Ribs were my second, also and came out great.What kind of ribs are you planning on and how do you plan on cooking them? Again welcome and enjoy the journey!Belleville, Michigan
Just burnin lump in Sumpter -
Sorry about my last post it was meant for @GetOnMahLevel. Low tech man in a high tech world here.Belleville, Michigan
Just burnin lump in Sumpter -
Ha! @MeTed it was neither.. just some wings.. i was just so eager to get my first cook on the egg..i want to do some beef ribs.. but baby backs seem to be the front runner for most people as they tend to have more meat on them..the guys at work are messing with me because it's all that i seem to be able to think about.. cooking on the egg.. when i start turning out some delicious dishes.. maybe they'll back off a bit!!and thanks for the welcome.. and sorry about the semi-thread jacking @phatchris
-
They will never back off, they will be asking you to cook for them. Soon they will offer to bring the meat so you can cook it.GetOnMahLevel said:Ha! @MeTed it was neither.. just some wings.. i was just so eager to get my first cook on the egg..i want to do some beef ribs.. but baby backs seem to be the front runner for most people as they tend to have more meat on them..the guys at work are messing with me because it's all that i seem to be able to think about.. cooking on the egg.. when i start turning out some delicious dishes.. maybe they'll back off a bit!!and thanks for the welcome.. and sorry about the semi-thread jacking @phatchris_________________________________________________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 -
3 hour mark
-
@Phatchris, nice looking cook so far, what do you think about 2 1/2 hrs left? Sorry about the semi HIjack.Belleville, Michigan
Just burnin lump in Sumpter -
Looks that way , egg dropped a bit as the wind here died down.. Running about 225 now, but I opened it up a little to get it back to 250
-
Decided to lay them flat for the last hour or so... Almost done
-
Sauced half with Blues Hog... Not sure if it was the Dizzy Pig, Blues Hog or rib rack, but the sauced ribs were the best I've made on the egg in 2 years of egging.
-
Awesome look great from here to...Congrats and glad you enjoyed...Great cook..^:)^Greensboro North Carolina
When in doubt Accelerate.... -
-
-
Looks absolutely perfect. Welcome the world of dizzy pig, I love that stuff!
1MBGE 2006, 1LBGE 2010, 1 Mini Max, Fathers Day 2015
-
Thanks all, I was nervous about leaving the membrane on so I scored them once I realized and didn't even notice it...
-
Does anyone know where to buy Blues Hog in the Atlanta area?LBGE, Marietta, GA
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
- 313 Health
- 293 Weight Loss Forum