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

Simple Baby Backs

Brisket_Fanatic
Brisket_Fanatic Posts: 2,885
edited March 2015 in EggHead Forum

Wonderful day here in NW Iowa as it was 78 degrees and mild wind. Boys decided it was nice enough for shorts and a water gun fight so I figured if we're going to be outside then might as well light the egg and toss on some baby backs I got on sale for 2.99 a pound. Rubbed down with the Kernels secret blend of 14 spices. Placed on to the indirect egg at 250 degrees with a mix of hicory and navel orange.

Let it go for about 6 hours until tender without looking, spritzing or anything else until tender and then sauced part of them with a smokey jalapeno sauce. Simple dinner with nothing but meat and a little green bean casserole.

 Hope everyone as a great week and don't forget to where green and be safe tomorrow!

Pictures in whatever order and size as the site chooses, WHATEVER VANILLA!!!!!!!!!!!

Close up of the rub!

NW IA

2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

· Share on FacebookShare on Twitter

Comments

  • saluki2007
    saluki2007 Posts: 6,354
    Looks good.  I'm throwing some on during my lunch time.  Will be interesting to see how they turn out since they have been sitting in the fridge rubbed since Friday afternoon.
    Large and Small BGE
    Central, IL

    · Share on FacebookShare on Twitter
  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    @saluki2007 Thanks, will be interested to see and hear the results.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

    · Share on FacebookShare on Twitter
  • WeberWho
    WeberWho Posts: 11,527
    edited March 2015
    Did the exact same thing yesterday.  Threw on some baby backs on the small.  Too nice out not to Q.  Your rub looks fantastic!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
    · Share on FacebookShare on Twitter
  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    @WeberWho? Thanks, yours look pretty amazing as well.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

    · Share on FacebookShare on Twitter
  • WeberWho
    WeberWho Posts: 11,527
    @brisket_fanatic I nailed the tenderness but no dice with the rub and sauce.  I picked up some spares from Duroc and hoping to get those trimmed down to St. Louis style following your old post.  
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
    · Share on FacebookShare on Twitter
  • henapple
    henapple Posts: 16,025
    I've never seen 33" ribs before. .. =)
    Green egg, dead animal and alcohol. The "Boro".. TN 
    · Share on FacebookShare on Twitter
  • buzd504
    buzd504 Posts: 3,877
    Very nice, Kernel.
    NOLA
    · Share on FacebookShare on Twitter
  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    henapple said:
    I've never seen 33" ribs before. .. =)

    Trade you hogzilla ribs for some OO! ;) Even these don't want to go to the correct spot.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

    · Share on FacebookShare on Twitter
  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    @buzd504 Thanks!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

    · Share on FacebookShare on Twitter
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    @Brisket_Fanatic those ribs look great. I am digging the secret blend of herbs and spices.
    WeberWho? said:
    @brisket_fanatic I nailed the tenderness but no dice with the rub and sauce.  I picked up some spares from Duroc and hoping to get those trimmed down to St. Louis style following your old post.  
    @WeberWho? - Did you run out of Blues Hog?? They look great from here.

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

    · Share on FacebookShare on Twitter
  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    @SmokeyPitt Thanks!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

    · Share on FacebookShare on Twitter
  • WeberWho
    WeberWho Posts: 11,527
    edited March 2015
    @SmokeyPitt. Thanks! I love Blues Hog on ribs but I need to switch it up with a rib competition coming up.   You will usually get a couple teams using Blues Hog sauce.   A judge can pretty much tell right away that it's Blues Hog sauce.  I love the taste but judges will think twice as you have turned in ribs that taste similar to other teams ribs.  So I've been trying out a couple homemade sauces and tweaking them along the way.  It's been fun playing around with sauces and rubs.  Just not right yet 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
    · Share on FacebookShare on Twitter
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    WeberWho? said:
    @SmokeyPitt. Thanks! I love Blues Hog on ribs but I need to switch it up with a rib competition coming up.   You will usually get a couple teams using Blues Hog sauce.   A judge can pretty much tell right away that it's Blues Hog sauce.  I love the taste but judges will think twice as you have turned in ribs that taste just like the next team just turned in.  So I've been trying out a couple homemade sauces and tweaking them along the way.  It's been fun playing around with sauces and rubs.  
    I gotcha...that definitely makes sense.  I love Blues Hog but I would imagine at a comp since so many people use it you run the risk of not standing out.  It is fun to play with your own sauces.  Have you tried the APL sauce?  It is labor intensive but it might be a good place to start.  

    http://www.adamperrylang.com/recipes/apl-bbq-sauce

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

    · Share on FacebookShare on Twitter
  • WeberWho
    WeberWho Posts: 11,527
    edited March 2015
    @SmokeyPitt Thanks for the recipe!  I found this old beast at the thrift store a few days ago.  I've never owned a food processor before and couldn't pass it up for $3.50.  It's huge, heavy, and ugly as sin.  It's perfect!  I was throwing all kinds of crazy stuff into and it didn't even flinch.  Awesome!  So definitely looking to test it out on more bbq sauces. Partially the reason why it's been fun making sauces!   It will come in handy with apples and such like your recipe calls for.  Thanks again for the tip!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
    · Share on FacebookShare on Twitter
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Nice score!  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

    · Share on FacebookShare on Twitter

Categories