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Bacon Baby Backs
RajunCajun
Posts: 1,035
Oughta be illegal in 49 states. Good grub!
The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string.
Holding the company together with three spreadsheets and two cans connected by a long piece of string.
Comments
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What is your method and what did you cook them on?
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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@milesvdustin , I used baby backs, rubbed with a light coat of EVOO and dusted them with the usual and then wrapped each individual rib with bacon. Set up indirect at 265ish for about 1 1/2 hrs. I bumped the temp up to 275 for the last 1 1/2 and glazed some of them with a pineapple habanero finishing sauce from Texaspepperjelly,.com. Also served a sour cream based sauce that included sweet chili sauce, siracha, and Scorpion Tabasco sauce.
Geaux Eagles!!
The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string. -
Sounds interesting. Pictures a little "film noir". Like the description tho.
______________________________________________I love lamp.. -
@nolaegghead Yep, the crowd loved em. I will definitely be doing them again.The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string. -
Very nice. So for clarity, you cut them and did you complete cook as individual ribs......as opposed to 1 1/5 hour slab and then cut?Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
@northgacock That's correct. I cut them into individual ribs from the beginning. Worked out better than I expected.The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string. -
RajunCajun said:@northgacock That's correct. I cut them into individual ribs from the beginning. Worked out better than I expected.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
@northgacock Gotta keep momma happy. Everybody is happy when mommas happy. The Tabasco Scorpion sauce added some serious heat to the sauce...but man was it good with the ribs. I thought maybe the bacon wrap would be too much for the rich pork ribs....NOT!! A very nice surprise.The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string. -
RajunCajun said:@northgacock Gotta keep momma happy. Everybody is happy when mommas happy. The Tabasco Scorpion sauce added some serious heat to the sauce...but man was it good with the ribs. I thought maybe the bacon wrap would be too much for the rich pork ribs....NOT!! A very nice surprise.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
@northgacock I used my CGW two-tier system (the one that is no longer made) and flipped them about halfway through the cook. The bacon crisped up real nice. Then I glazed those on the upper tier and left the lower ones el naturale. From best I could tell, they were slightly above 200deg at 3hrs. I wouldn't go longer than three hours at the temps I mentioned.The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string. -
nolaegghead said:Sounds interesting. Pictures a little "film noir". Like the description tho.Visalia, Ca @lkapigian
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I like your CGW two-tier! I am a big fan of the product.!
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GrateEggspectations said:I like your CGW two-tier! I am a big fan of the product.!
Yeah, I really like it a lot. I just wish it was made of stainless. There are some other knockoff models that don't impress me. The CGW one is heaveeeee duteeeeee.
The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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