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Different kind of baby back rib cook. (Buffalo)

Picked up this slab at the butcher.  First try with these. I imagine I will just cook till tender. Maybe 5 hours or so. For now they will just sit in the fridge rubbed down with Dominator rub rub. Also, I will be doing some southern corn pudding from the new book. 
LBGE& SBGE———————————————•———————– Pennsylvania / poconos

Comments

  • flyer_eggerflyer_egger Posts: 109
    Did you buy them on Route 940?  Waiting to see how they came out and how you liked them.....
    NEPA, Med egg,
  • grege345grege345 Posts: 3,515
    I did. You know the place. Mark has it all! 
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • flyer_eggerflyer_egger Posts: 109
    I stop in there some times when I'm looking for something different.
    NEPA, Med egg,
  • flyer_eggerflyer_egger Posts: 109
    hows that cook coming?
    NEPA, Med egg,
  • grege345grege345 Posts: 3,515
    It's Going Sloooooooooow . pull back of the bone is happening but still not tender enough. I bumpen to 275. It better start going cuz I wanna start the corn pudding

    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • Ozzie_IsaacOzzie_Isaac Posts: 8,798
    Cool cook!  Looking forward to taste report.

    I always thought buffalo was a lean meat, but those ribs look killer.
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Blackstone Griddle
  • Jeepster47Jeepster47 Posts: 3,827
    Ditto what Ozzie said.  Seems a misnomer to call them baby back when seven ribs weigh almost 10 lbs.  Monster back would seem a little more appropriate.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

  • paqmanpaqman Posts: 2,776
    Nice!

    ____________________
    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
  • grege345grege345 Posts: 3,515
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • grege345grege345 Posts: 3,515
    Southern corn pudding. This is a 10! 
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • grege345grege345 Posts: 3,515
    Alright so here is the report. The ribs were Baby Back tender and as meaty as a St. Louie.Just amazing. The dominator rub is outstanding. It is amazing rib rub.There were 7 ribs. I could have eaten the whole thing but I thought I'd share with the rest of the family. Everyone loved them. I will be buying these again and again and again. They took 6 hours. First 4 hours were 250 and then bumped to 275. Pecan wood for smoke. I absolutely loved them. The corn pudding is from the new cookbook and it didn't disappoint. I sprinkled with some Pineapple Head (my favorite corn topping next to butter of course). I also made some cherry peppers stuffed with sausage. I ate them like candy. So my recommendations are get some buffalo ribs and get the cookbook!!!! I'm blessed to be near such a kick as$ butcher. I need him to move south with me.
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • Mattman3969Mattman3969 Posts: 8,054
    Very nice way to spend a Sunday.  Meat and puddin looks really good!! Any bison/buffalo I've had, had a unique taste.  Very good and I assume the ribs were the same?  

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


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • jfm0830jfm0830 Posts: 987
    The corn pudding (and the ribs) look wicked good!! It is funny I was thinking of serving this corn pudding with some ribs I will be making in 2 weeks. Thinking has gone to I will be making this corn pudding with some ribs... 
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
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