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Best Ribs to Date...
I don't consider myself a "bbq" cook because I do so little of it, but these turned out amazing. Ribs are a labor of love...
The Egg was set smoking at 220F using some apple and oak chunks. I spritzed with apple juice every 30 minutes. After each spritz, I applied a thin layer of rub. I've always cooked ribs by color and feel, but if I had to put a time frame on the cook it would probably be 2-1/2,1-3/4,1...
Before the wrap...
These smoked for approx 2-1/2 hours.
I wrapped using brown sugar, honey, liquid gold and some apple juice...
After the wrap...
These were wrapped for approx 1:45 hours.
After another hour...
Finally finished...
I Served them dry, but they anything but that. No sauce required for these.
Comments
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Dude's got it going on! Awesome cook!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Niiiiice!!!! Those Meat Church rubs are something else aren't they! I just did some Holy Cow reverse seared NY strip steaks last night and some Honey Hog and Deez Nutz wings.XL Big Green Egg
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Yes please,Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
I bet the friends and family will be back...looks like you nailed it!Opelika, Alabama
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Those ribs are pretty darn sexy Craig. Nice workLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Those look wonderful! I've never cooked baby backs, just spares, and I've never foiled, but I'm going to have to try it sometime. Those really look great!
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Cook looks great!
Man, that squeeze margarine. I know a lot of people use it, I just don't think I ever could. It's from an era when the world was convinced butter was bad and industry came out with margarine and a squeezeable solution! Ugh... It's just me, I know. I remember my grandmother having it on the table for corn when I was a kid.
On a more appetizing note, how did the three different rubs compare?
LBGE/Maryland -
@KiterTodd Yeah, I feel the same way. It is not a normal staple at our house, but I do use it on ribs.
The 3 rubs made a nice sampler platter. They are all good, but the winner at the party was Deez Nuts! -
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Banging!Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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I've found my favorite way to do ribs is just smoke em. Nothing fancy. Rub and time. I don't cook them near as much as I'd like to. I'm the only one that eats them it's rare I'm home long enough to do something that only benefits myself.
Yours look good btw._______________________________________________XLBGE -
That part of the show in Toronto on Saturday?
LBGE (2012), MiniMax (2014), and too many Eggcessories to list. - Sudbury, Ontario -
Hahahaha!!! Do they need to be?! HA!Greeno55 said:That part of the show in Toronto on Saturday? -
Not necessarily, but am interested in those rubs. I just can't wait for another Eggfest.Big_Green_Craig said:
Hahahaha!!! Do they need to be?! HA!Greeno55 said:That part of the show in Toronto on Saturday?
LBGE (2012), MiniMax (2014), and too many Eggcessories to list. - Sudbury, Ontario -
I think Dickson's will have them on Saturday. Are you coming to the Eggfest?Greeno55 said:
Not necessarily, but am interested in those rubs. I just can't wait for another Eggfest.Big_Green_Craig said:
Hahahaha!!! Do they need to be?! HA!Greeno55 said:That part of the show in Toronto on Saturday? -
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Absolutely! I live a few hundred miles north, but the boys and I pack up for a good weekend of great eats, and plenty of adult beverages.Big_Green_Craig said:I think Dickson's will have them on Saturday. Are you coming to the Eggfest?
LBGE (2012), MiniMax (2014), and too many Eggcessories to list. - Sudbury, Ontario -
Cool! I hope to see you there!Greeno55 said:
Absolutely! I live a few hundred miles north, but the boys and I pack up for a good weekend of great eats, and plenty of adult beverages.Big_Green_Craig said:I think Dickson's will have them on Saturday. Are you coming to the Eggfest? -
@big_green_craig First of all, those look amazing.
Personally, I have made some good ribs, and I've made some "ok" ribs. Part of my problem is I don't write down what I do, so I am inconsistent with my methods. This however, I think I'm going to save this and try some this weekend (or maybe on Wednesday when I am off).
Second, like the others I am unfamiliar with this Liquid Gold. My first thought was "why is he putting furniture polish on ribs??"
Third, I have a question about applying the brown sugar, LG, honey and AJ. Did you combine them first and then apply, or did you layer them onto the rack?
Lastly, and then I promise I will leave you alone, where did you get those gloves? Those look really nice.
Thanks for sharing, Sook.
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KiterTodd said:Cook looks great!
Man, that squeeze margarine. I know a lot of people use it, I just don't think I ever could. It's from an era when the world was convinced butter was bad and industry came out with margarine and a squeezeable solution! Ugh... It's just me, I know. I remember my grandmother having it on the table for corn when I was a kid.
On a more appetizing note, how did the three different rubs compare?
First off @Big_Green_Craig, the ribs look fantastic. I did a 2-1-1 a few weeks ago and they were awesome too. I know what you guys are talking about with the squeeze margarine. We use butter for everything else but ribs. That the only reason I buy it for. This is making me want ribs again.Big_Green_Craig said:@KiterTodd Yeah, I feel the same way. It is not a normal staple at our house, but I do use it on ribs.
The 3 rubs made a nice sampler platter. They are all good, but the winner at the party was Deez Nuts!XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
Beautiful color on those!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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Thanks! HAHA!!!Sookie said:@big_green_craig First of all, those look amazing.
Personally, I have made some good ribs, and I've made some "ok" ribs. Part of my problem is I don't write down what I do, so I am inconsistent with my methods. This however, I think I'm going to save this and try some this weekend (or maybe on Wednesday when I am off).
Second, like the others I am unfamiliar with this Liquid Gold. My first thought was "why is he putting furniture polish on ribs??"
Third, I have a question about applying the brown sugar, LG, honey and AJ. Did you combine them first and then apply, or did you layer them onto the rack?
Lastly, and then I promise I will leave you alone, where did you get those gloves? Those look really nice.
Thanks for sharing, Sook.
Lots of competition cooks use the squeeze better, deemed "liquid gold".
I lay out a sheet of wide heavy duty foil, sprinkle a layer of brown sugar, a drizzle of honey and a squirt of squeeze butter. Then lay they ribs meat down on top of the layers and repeat the same layers on top. roll the foil to create a good seal.
Gloves:
http://www.amazon.com/Shamrock-83014-XL-bx-Industrial-Nitrile-Rubber/dp/B00TU1EOY8/ref=sr_1_sc_2?ie=UTF8&qid=1433775427&sr=8-2-spell&keywords=6+MIL+NITRIL&pebp=1433775435466&perid=19XBYQCF4Y25GBNKFHT0
I think I covered them all! -
Beautiful ribs man!!!!
Hope you liked that All Purpose rub beta too. Thanks for trying it out! -
Every time I'm in the States I make sure I pick up a few bottles of Parkay squeeze butter. I have yet to find liquid gold up here in Canada.Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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"labor of love" is right! But looks like it paid off in spades. Those are some good looking ribs.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Those are some mighty fine ribs.. Great cookCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Good looking ribs. Best ribs I've cooked so far were with Honey Hog Hot.Raleigh NC, Large BGE and KJ Joe Jr.
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@meatchurch - dude, this cook inspired me to order product. Ordered it two days ago and cannot wait to try it.
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