Ribs on the Egg

I am sure this list does not have all the web sites available but it should is a good start. If anyone has other links Post them and I will try to keep this list updated and current.

The intent of this list is to include sites that have recipes, tips and instructions which are egg related.

Each of the following sites have great recipes and information. Some suggestions are provided but each site has much more.

Recipe Sources:

The links below have much more than the quick reference mentioned below. Take the time to visit and explore the sites below.

Try - Pastrami
http://playingwithfireandsmoke.blogspot.com (Great tutoring thanks to Thirdeye)

http://www.houseoffaulkner.com/BGE.html (House of Faulkner)

http://www.wessb.com ( Wess B )

Try – Cooking Pulled Pork
http://www.celticspiritbbq.com/howtos.html (Celtic Wolf)


http://philcase.com/bge (Eggnerd’s BGE Page)

Try - North Carolina Style Pulled Pork — Elder Ward
http://www.nakedwhiz.com/elder.htm

Instructions, tips, comparisons and recipe’s
Try - Mad Max's Turkey and Gravy
http://www.nakedwhiz.com/madmaxturkey.htm (Mad Max Turkey detailed on the The Naked Whiz site)

http://bbq.yyyz.net/default.asp (GFW’s BBQ)

http://www.phhp.ufl.edu/~tlambert/recipes-page.htm (Qbabe’s BBQ Adventure)

Dealers with instructions and recipes:

How to videos and demo’s, also has recipes
http://www.fredsmusicandbbq.com/category_s/230.htm (Fred’s Guitar and BBQ)

http://www.dizzypigbbq.com/recipes.html (Dizzy Pig)

Dealers
http://www.eggaccessories.com/ (Egg Accessories – tjv)


Appears to be partial or non egg related, recipes will work in egg.
http://www.tm52.com/bge/ Tim M's (Egg, Primo & Viking)
http://daltongrillandsmoke.com/CateRecipeListing.asp?logo=gold (Dalton Grill and Smoke)


Enjoy, Kent

What is the 3-2-1 Method?

The three-two-one method refers to cooking times in hours and involves the use of foil. This technique is used for cooking pork spare ribs but can be adapted to baby backs or even beef ribs by adjusting times. Cooking temperature should be around 225* +/-.

The 1st Number 3 - means three hours in the smoker exposed to heat and smoke. The spices will have formed a good bark and the meat will look cooked but won’t be tender.

The 2nd Number 2 - is the time ribs are wrapped in heavy-duty foil (preferably ‘extra’ heavy duty) and placed back into the smoker. A little apple juice, honey, barbecue sauce, or other flavors can be added to the pouch at this time if desired. The ribs will steam and braise in their own juices or added liquids during this phase and become very tender. The meat will shrink back from the bone a little. If the heat is too high you will get a product that resembles boiled ribs and the meat could shrink back as much as an inch or more.

The 3rd Number 1 – foil is removed and ribs go back into the smoker to firm up and dry out a little. During the last half hour of this phase some barbecue sauce or a glaze may be applied to the surface of the rubs for appearance and additional flavor.

By understanding what happens during each stage of the 3-2-1 cooking process you can adjust your results by varying the times. For firmer textured meat allow the ribs to spend less time in the foil and more time in the open heat. Likewise, for more tender meat, ranging from “fall off the bone” to mushy, leave the ribs in foil longer.

Baby backs will take less time to cook so change the numbers to 2-2-1 or even 2-1-1 to achieve similar results on these smaller ribs.

http://www.barbecuebible.com/board/viewtopic.php?p=30391