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Redemption ribs

cazzycazzy Posts: 9,134
edited July 2020 in Off Topic
Needed to run some ribs back after the last ones that got away from me.  Didn’t get any progression pics, but here is the finished product.

Took 3 hours at 250ish on the Vault.  Oak and cherry mix, and glazed with homebrew sauce cut with equal parts ACV.
Just a hack that makes some $hitty BBQ....


  • Ozzie_IsaacOzzie_Isaac Posts: 11,429
    If you needed redemption, these would do the trick.  However, you did not need redemption.  Enjoy them, they look fantastic.
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
  • JohnInCarolinaJohnInCarolina Posts: 19,842

    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    The other ahole

    Living large in the 919
  • Photo EggPhoto Egg Posts: 10,749
    Spot on perfect from here!
    Thank you,

    Galveston Texas
  • CigarCityEggerCigarCityEgger Posts: 2,101
    Those look damn good!
  • GriffinGriffin Posts: 8,108
    Those look great and suddenly I'm hungry for ribs.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • northGAcocknorthGAcock Posts: 14,805
    Nice back on the horse cook. I know that’s not horse ribs......thought I should clarify. 
    Johns Creek GA with a Large & a 17" Blackstone........Medium & MiniMax in storage

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
  • lkapigianlkapigian Posts: 7,662
    Nuce @cazzy, even pull back all the way
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker coming soon- Blackstone 36 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • Mark_B_GoodMark_B_Good Posts: 682
    edited July 2020
    Yeah, that is more than a redemption man. You drop kicked it from a 15 ft platform, then picked it up and pile drove it about 5 ft into the ground, then stuck a firework up its butt.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • bubbajackbubbajack Posts: 761
    Very nice redemption...Ribs look great.
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,L,Mx2,S, MM, Mini BGE, FireDisc x2

    I am locked in a place where now one goes - we have no quarter!
  • ewyllinsewyllins Posts: 454
    Boo Ya!
    O-Town, FL

  • ThatgrimguyThatgrimguy Posts: 4,303
    edited July 2020
    These are really beautiful. They look perfect. Are they Compart Duroc?  and do you have any good resources on running the Vault? I bought one and have barely used it. I burned up most of my basket just getting to temp

    XL & Small Green Egg, Shirley Fab Trailer, Pitmaker Vault, Blackstone Griddle, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria
  • JRWhiteeJRWhitee Posts: 5,660
    Nice job on the ribs Cazzy
    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 Group 
    Johns Creek, Georgia
  • loco_engrloco_engr Posts: 4,604
    Yummy looking wibbies!
    aka marysvilleksegghead, moved to Basehor,KS 2/26/2021
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'

    Bob Hope:

    When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap

  • StillH2OEggerStillH2OEgger Posts: 3,230
    I wasn't craving ribs, but I sure am right now. Those looks remarkably good!
    Stillwater, MN
  • cazzycazzy Posts: 9,134
    These are really beautiful. They look perfect. Are they Compart Duroc?  and do you have any good resources on running the Vault? I bought one and have barely used it. I burned up most of my basket just getting to temp

    They were nothing special, Saint Louis Cut from Kroger.  I run my vault very unconventional.  I use a 4-6" row of charcoal to get it to temp, then I just add one large chunk of post oak (and cherry for ribs) to maintain.  Once it carbonizes, I break it and another chunk.  That keeps me around 250-260.

    Just a hack that makes some $hitty BBQ....
  • cazzycazzy Posts: 9,134

    You are supposed to use a weed burner to heat up the internal walls and grates.  Maybe that's a step you missed and would make it much longer to get to temp.  I'll actually skip that step and add ice water to the main chamber when I do bacon.  Kinda like a cold-ish smoke hack.
    Just a hack that makes some $hitty BBQ....
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