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BGE advert and 45 minute ribs circa 1997

mEGG_My_Day
mEGG_My_Day Posts: 1,661
in EggHead Forum
Many years ago, there was a magazine called 'On the Grill'.  I still have some old copies and found this advert in the December 1997 issue: 

Those circa 97 eggs must have been turbocharged!  It didn't last long - the February, 1998 issue has the following advert that only claims fall of the bone ribs.



How long does it take y'all to make ribs??
Memphis, TN 

LBGE, 2 SBGE, Hasty-Bake Gourmet
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Comments

  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,643
    edited August 2017
    If I boil them first, about 25 minutes.

    I would rather light a candle than curse your darkness.

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  • nolaegghead
    nolaegghead Posts: 42,109
    In 1997, it took me about 45 minutes.  Now, varies but never shorter than 1 hour.
    ______________________________________________
    I love lamp..
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  • Foghorn
    Foghorn Posts: 10,226
    I use instant ribs.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Cookbook_Chip
    Cookbook_Chip Posts: 1,299
    Foghorn said:
    I use instant ribs.
    *SNORT*!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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  • lkapigian
    lkapigian Posts: 11,549
    My egg is from around 97 ish and the advert for the 45 minute ribs is VERY accurate. They do, however, omit that in order to get the 45 Minute ribs that you have to cook them for roughly 3 hours and 15 minutes prior to the 45 minute "Rib Finish"
    Visalia, Ca @lkapigian
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  • lkapigian
    lkapigian Posts: 11,549
    Foghorn said:
    I use instant ribs.
    One time in a pinch for a party, I went and bought several pre cooked racks from a local deli, threw them on the egg to warm..........some of the best ribs those people ever had!

    Then there is this

    Visalia, Ca @lkapigian
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  • jeffwit
    jeffwit Posts: 1,348
    edited August 2017
    Maybe the definition of "done" has changed since then. I can get the ribs to 200 IT in 45 minutes, but they prolly won't taste that great. 
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
    “Honey, we bought a farm.”
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661
    Foghorn said:
    I use instant ribs.
      Haha =)
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661
    lkapigian said:
    Foghorn said:
    I use instant ribs.
    One time in a pinch for a party, I went and bought several pre cooked racks from a local deli, threw them on the egg to warm..........some of the best ribs those people ever had!

    Then there is this

    I have used the precooked vacuum sealed ribs from Corky's, heated on the grill.  They are actually really good - if you like fall off the bone.


    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • RRP
    RRP Posts: 26,451
    Years ago at our local Eggfest one of those yuppie couples showed up complete with their sweaters on their backs with the arms crisis-crossed around their necks. They egged their rack of ribs for 45 or 50 minutes "because it said so in the BGE cookbook". They then cut and tried to serve their blood red ribs and when everybody looked and said no that really pissed them off! They made a loud, big exit as they dumped the ribs and left in a huff! 
    Re-gasketing the USA one yard at a time 
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  • vb4677
    vb4677 Posts: 687
    Look how thick those gaskets were! 

    Kansas City: Too Much City for One State - Missouri side
    2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
    Barbeque, Homebrew and Blues...
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,174


     
    It says, "No Shrinkage".  I wonder if that means in the pool too?

    Flint, Michigan
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661
    Fred19Flintstone said:


     
    It says, "No Shrinkage".  I wonder if that means in the pool too?

    One of the best episodes ever - along with 'The Contest'
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661
    vb4677 said:
    Look how thick those gaskets were! 

    maybe....big gasket = no shrinkage
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • SamIAm2
    SamIAm2 Posts: 1,997
    edited August 2017
    mEGG_My_Day said:
    Many years ago, there was a magazine called 'On the Grill'.  I still have some old copies and found this advert in the December 1997 issue: 




    Interesting nest. Wouldn't like to cook at that level today. Oh, and W. Park Kerr is still around - selling Salsas, Dips, Rubs and other stuff. Link shown in the article takes browser to a different site. @mEGG_My_Day - thanks for sharing.
    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
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  • KiterTodd
    KiterTodd Posts: 2,466
    SamIAm2 said:
    mEGG_My_Day said:


    Interesting nest. Wouldn't like to cook at that level today...
    :lol: That picture cracked me up!  Grilling on your knees!
    And a very sloppy nest.  Odd if that was an early iteration.

    That picture of chickens is interesting.  Doesn't seem like I could fit 3+ standing up on my large and I didn't think they had an XL back then.  Maybe those are cornish hens and a little marketting-foolery.


    LBGE/Maryland
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  • thetrim
    thetrim Posts: 11,387
    They should cook quicker now w/ all the global warming going on.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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