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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
SRF Spare Ribs
Options
DMW
Posts: 13,832
I know what everyone says about @henapple, and for the most part I agree, he's a mean-spirited troll. However, at BB18 on Saturday he was one of the raffle winners. And rather than pick something out he could take back with him on a flight, he walked back with a rack of SRF spares and hands it to me.
So today I got the Small rolling at 250* with Rockwood lump and Jack Daniels Oak chips.
Split the rack in half:
Salted them and then coated with Memphis Dust and on the small just after 10:00:
Checked on them around 1:30 this afternoon:
And they were cooking fast, never had spares fell like they did after only 3.5 hours at 250*
When I checked back on them at 3:30, they were done:
Held them in the oven at 170* for just over an hour until we needed the oven to roast potatoes, so they then went in an insulated casserole carrier thing we have until it was time to eat.
And:
The flavor of the meat on these was so much better than grocery store ribs, though they are smaller than other spares out there. SRF is quite clear about this on their site, and I've made them before, so wasn't a surprise, just a note for those not familiar with them.
Thanks @SRF_Sean for the generous donation.
And @henapple, I don't care what the others say, you're a good dude, thanks again.
So today I got the Small rolling at 250* with Rockwood lump and Jack Daniels Oak chips.
Split the rack in half:
Salted them and then coated with Memphis Dust and on the small just after 10:00:
Checked on them around 1:30 this afternoon:
And they were cooking fast, never had spares fell like they did after only 3.5 hours at 250*
When I checked back on them at 3:30, they were done:
Held them in the oven at 170* for just over an hour until we needed the oven to roast potatoes, so they then went in an insulated casserole carrier thing we have until it was time to eat.
And:
The flavor of the meat on these was so much better than grocery store ribs, though they are smaller than other spares out there. SRF is quite clear about this on their site, and I've made them before, so wasn't a surprise, just a note for those not familiar with them.
Thanks @SRF_Sean for the generous donation.
And @henapple, I don't care what the others say, you're a good dude, thanks again.
They/Them
Morgantown, PA
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
Comments
-
Looks great Dwayne! Mine are rubbed and riding overnight in the fridge for tomorrow. Agree with kudos to @SRFANNELLA for their generosity. And @henapple, had you given me the spares you might still have that hideous hatSandy Springs & Dawsonville Ga
-
Better to be lucky than good any day. Congrats on the cook. I may have to wander from the SRF brisket wilderness and give them a go-but I'm also partial to beef ribs.
I'm surprised that @henapple didn't work those into his bacon-wrapped underwear or decide to go with meat sweats luggage.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Guys just a note that all the SRF stuff actually came courtesy of @SRF_Sean. Cheers!"I've made a note never to piss you two off." - Stike
-
Look like you did them justice! Nice work and super nice handoff from @henapple
=======================================
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
Tampa Bay, FL
EIB 6 Oct 95 -
Looks great @DMW!
-
JohnInCarolina said:Guys just a note that all the SRF stuff actually came courtesy of @SRF_Sean. Cheers!Sandy Springs & Dawsonville Ga
-
Dwayne, what was the total cook time and temp. More like BB it seems.Sandy Springs & Dawsonville Ga
-
bgebrent said:Dwayne, what was the total cook time and temp. More like BB it seems.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Dwayne, you truly are the rally champion.
I havent even gotten mine out of my cooler yet."Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
-
Killit_and_Grillit said:Dwayne, you truly are the rally champion.
I havent even gotten mine out of my cooler yet.Sandy Springs & Dawsonville Ga -
bgebrent said:Killit_and_Grillit said:Dwayne, you truly are the rally champion.
I havent even gotten mine out of my cooler yet."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Our pleasure. Sorry it was all a year late. And we hope the event was as good as it sounds.
-
bgebrent saidIts good there for a couple years there Adam.
@northGAcock May have left a retaliation present in there."Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
-
Killit_and_Grillit said:bgebrent saidIts good there for a couple years there Adam.
@northGAcock May have left a retaliation present in there.
If you are referencing the Pork Collar....Here is a couple ways to prepare. You should do this for a group of 4-5 people. Do it at home (in my opinion) as it is not a shareable item for a large group...in my opinion.
A couple of ways to do these.....and I love both. You can cut them into steaks and cook as you would a steak. They are delicious.
The other approach is to go low and slow like you would a butt. The big difference is you don't go to extreme internal temps.....as you can pull starting at around 160 degrees IT. You can go up to around 175 with no issue. After a rest....cut them into steak size portions and here you have a choice. Either enjoy the meat as is.....or you can sear both sides in cast iron in a combination of butter and olive oil. This will add a nice crust....if you like it that way. Bottom line is it is a great cut of meat and you have flexibility in preparation methods.....with much joy to be had at the end of each.
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 -
Great flavor but gotta watch those little suckers. Looks like you nailed it my friend
XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
@DMW Rocking the Ribs. Nice_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
I enjoy them for sure. Great flavor, and good size for us to have as a family.
Cost is probably slightly higher by maybe 5-8 bucks than I’d spend for a regular item.-FATC1TY
Grillin' and Brewing in Atlanta
LBGE
MiniMax -
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 164 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum