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Individual BB ribs eggsperiment...

SSN686
SSN686 Posts: 3,507
in EggHead Forum
Morning All:

I had seen someone do a cook of baby back ribs not as a slab but individual, so I wanted to try it...I cut them & put in a brine for a couple hours...just out of the brine & into the fridge to dry...


For rubs I did half with 4-Rivers Coffee Rub & half with Braswell's Cinnamin Chipotle & onto the Egg with a couple chunks of cherry for added flavor...


Dome temp started at about 200 then climbed to 275 over a couple of hours...flipped them after about an hour...ready to come off the Egg...


Ready to eat...


Added Kathy's potato salad for the side & my plate is ready to dig into...


They turned out to be very tasty, moist & having rub all around the rib was nice (though the 4-Rivers is a little salty for my taste)...whenever I want to do a quicker rib cook (only a couple of hours) I would probably do it again.

Have a GREAT day!

   Jay

Brandon, FL


 

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Comments

  • GrateEggspectations
    GrateEggspectations Posts: 11,517
    Very neat. Thanks for sharing this. Looks like they turned out nicely. Happy holidays. 
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  • loco_engr
    loco_engr Posts: 5,817
    interesting concept Jay
    Thanks for posting this
    aka marysvilleksegghead
    Lrg 2008
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    XL 2021 (sold 8/24/23)
    Henny Youngman:
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  • lousubcap
    lousubcap Posts: 36,666
    That is definitely worth a run.  Appreciate the thread.  BTW- sweet looking ribs.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Legume
    Legume Posts: 15,936
    That’s how I’ve cooked char siu ribs.  Glad it worked out.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • northGAcock
    northGAcock Posts: 15,173
    Those look great. 

    I don’t mean to take this in a different direction, but the 4Rivers Espresso Rub is one of my favorite rubs for Prime Rib and other beef favorites. I discovered / gifted in one of the ol spice exchanges. Still order it frequently. 
    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
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  • Botch
    Botch Posts: 17,333
    I love  experiments!  Thanks for posting.  
    "Hallelujah, Noel, be it Heaven or Hell,
    The Christmas we get, we deserve"
         -RIP Greg Lake

    Ogden, UT, USA

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  • lkapigian
    lkapigian Posts: 11,549
    Great ribs , and a great way to do them 
    Visalia, Ca @lkapigian
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  • Photo Egg
    Photo Egg Posts: 12,137
    Kinda like doing lamb pops as singles. Maybe cutting into 2 bones will give the best of both worlds?
    Great post!
    Thank you,
    Darian

    Galveston Texas
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  • shtgunal3
    shtgunal3 Posts: 6,134
    I’m intrigued by this and I happen to have a rack in the freezer. Thanks for posting.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • Dyal_SC
    Dyal_SC Posts: 6,528
    Excellent!
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  • Legume
    Legume Posts: 15,936
    northGAcock said:
    Those look great. 

    I don’t mean to take this in a different direction, but the 4Rivers Espresso Rub is one of my favorite rubs for Prime Rib and other beef favorites. I discovered / gifted in one of the ol spice exchanges. Still order it frequently. 
    I think it’s tricky - a rub can be fine on a big piece of meat but on four sides of an individual rib will turn out salty.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Photo Egg
    Photo Egg Posts: 12,137
    lkapigian said:
    Photo Egg said:
    Kinda like doing lamb pops as singles. Maybe cutting into 2 bones will give the best of both worlds?
    Great post!
    I do 2 bone , and you are correct … Armenian Ribs 


    Looks fantastic!
    Thank you,
    Darian

    Galveston Texas
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  • lkapigian
    lkapigian Posts: 11,549
    Legume said:
    northGAcock said:
    Those look great. 

    I don’t mean to take this in a different direction, but the 4Rivers Espresso Rub is one of my favorite rubs for Prime Rib and other beef favorites. I discovered / gifted in one of the ol spice exchanges. Still order it frequently. 
    I think it’s tricky - a rub can be fine on a big piece of meat but on four sides of an individual rib will turn out salty.
     Not at all unless you are heavy handed on rubs , I’ll weigh and go 1-1.25 % salt and get that out of the way, the rest is seasoning 
    Visalia, Ca @lkapigian
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  • caliking
    caliking Posts: 19,779
    Mighty fine @SSN686 ! Kinda like wing-ribs. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • RRP
    RRP Posts: 26,451
    Back before my BGE introduction I used a metal smoker - sorry I forget the name…but at the bottom was a metal container holding brickquets  and above that was the same size metal bowl which I filled with water…then above that were two layers of wire racks, on which (i learned the best way was to also cut my raw spare ribs apart and smoke them)

    Normally by the time that charcoal was burnt out then .the hungry raccoons were eyeing that cooker so I would go out and bring my ribs in! 
    Re-gasketing the USA one yard at a time 
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  • Photo Egg
    Photo Egg Posts: 12,137
    RRP said:
    Back before my BGE introduction I used a metal smoker - sorry I forget the name…but at the bottom was a metal container holding brickquets  and above that was the same size metal bowl which I filled with water…then above that were two layers of wire racks, on which (i learned the best way was to also cut my raw spare ribs apart and smoke them)

    Normally by the time that charcoal was burnt out then .the hungry raccoons were eyeing that cooker so I would go out and bring my ribs in! 
    Brinkman Smoker
    Thank you,
    Darian

    Galveston Texas
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  • StillH2OEgger
    StillH2OEgger Posts: 3,893
    Very cool, and ribs look great. Thanks for sharing.
    Stillwater, MN
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  • Stormbringer
    Stormbringer Posts: 2,470
    @lkapigian that looks fantastic, do you have a recipe you could share?
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  • lkapigian
    lkapigian Posts: 11,549
    Stormbringer said:
    @lkapigian that looks fantastic, do you have a recipe you could share?
    @Stormbringer , at its very basics Salt Pepper Cumin Aleppo smoked Paprika onion and olive oil .....If I were to guess on % 1-1.25% salt, probably .2-.5 on the others ....season with dry ingredients , chop up an onion and some flat leaf parsley  ( eyeball enough to cover ) coat in avocado or olive oil ...marinate a couple hours or overnight .....when done top with more roasted onion and parsley.....alternatively (optionally ) a bit of tomato paste , pomegranate  juice or dry red wine added to the mix...........also just salt pepper onion works very well 
    Visalia, Ca @lkapigian
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  • Legume
    Legume Posts: 15,936
    edited December 2022
    lkapigian said:
    Legume said:
    northGAcock said:
    Those look great. 

    I don’t mean to take this in a different direction, but the 4Rivers Espresso Rub is one of my favorite rubs for Prime Rib and other beef favorites. I discovered / gifted in one of the ol spice exchanges. Still order it frequently. 
    I think it’s tricky - a rub can be fine on a big piece of meat but on four sides of an individual rib will turn out salty.
     Not at all unless you are heavy handed on rubs , I’ll weigh and go 1-1.25 % salt and get that out of the way, the rest is seasoning 
    Completely agree.  My point was more about commercial rubs applied in same amount will seem saltier on a small cut vs a larger cut because the surface area to volume ratio is very different.  A single rib has two more (meaty) surfaces for rub to cling to, you have to have a lighter hand with the rub.


    edit - applied at the same rate, eg how heavy you sprinkle it
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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