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

Babybacks - yum!

PNWFoodie
PNWFoodie Posts: 1,046
edited August 2014 in EggHead Forum
So I'm doing two butts for a get-together tonight, which isn't going to happen. (Feel free to offer advice on what to do with them.) In the meantime, I decided to do a rack of babybacks under the the butts for the kids to eat. Seasoned (probably too heavily) with Bad Byron's. Ribs cooked at 225 for about six hours (no pit controller...the XL held that temp like a monster!). Best cooked ribs I've ever done, but both the kids and I think the seasoning was a bit too much on the hot and salty side. Will definitely do the ribs again low and extremely slow...just change the seasoning.
XL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy
· Share on FacebookShare on Twitter

Comments

  • SkinnyV
    SkinnyV Posts: 3,404
    Vacuum seal em. I did some brisket and pork butt, month + later tasted good as new. If no sealer....not sure.
    Seattle, WA
    · Share on FacebookShare on Twitter
  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @PNWFoodie‌ ribs look :-bd We like a lil bite with ours.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
    · Share on FacebookShare on Twitter
  • smokesniffer
    smokesniffer Posts: 2,016
    +1 with what Skinny V said. It makes great meals at a later date. Or maybe invite some different folks over.  ;)
    Large, small, and a mini
    · Share on FacebookShare on Twitter
  • cazzy
    cazzy Posts: 9,136
    Another vote for vacuum seal. Good job on the ribs!
    Just a hack that makes some $hitty BBQ....
    · Share on FacebookShare on Twitter
  • PNWFoodie
    PNWFoodie Posts: 1,046
    I have a chamber vac, so no problem there. Do I vac whole or pull first?
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
    · Share on FacebookShare on Twitter
  • DMW
    DMW Posts: 13,836
    PNWFoodie said:
    I have a chamber vac, so no problem there. Do I vac whole or pull first?
    I would pull first, and portion it into meal size bags. Maybe do several different size bags. Several times I've frozen a whole gallon bag full of pulled pork and freeze it, only to want a small portion for pizza topping, etc. Lots to be done with frozen pulled pork aside from re-heat for sammiches.

    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
    · Share on FacebookShare on Twitter

Categories