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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Suggestions for simple ribs without the sweetness

Pete L
Pete L Posts: 1
edited November -0001 in EggHead Forum
Hello. I just purchased a large BGE a few weeks ago. I love ribs of all sorts, but I'm a bit new to the bbqing them myself and my wife strongly dislikes any kind of sweetened food (wierd, I know :-). So what I'd really like to find is a good recipe for ribs that is not sweet (or at least can be successfully added _after_ everything is fully cooked) and can be done with a minimum of fuss or cook time this time around (about 3-4 hours of time on the BGE with minimum disruption sounds about right to me).

I prepared pork spare ribs the other day with a (memphis style) dry rub that I'm pretty happy about. However, the sauce I tried to put on after the cook didn't turn out very well (the recipe didn't say it was necessary, but perhaps it needs to be cooked on some) and there was a bit more heat to the dry rub than expected.... so I suppose what I'm asking for is perhaps the perfect combo: great with just dry rub, but even better with a bbq sauce after the fact....?

Also, is there a good way to re-heat ribs or simply warm them up several days later w/o losing much in quality? It'd be nice to be able to prepare a bunch in advance of a party or just to have around to eat later on... :-)

Any suggestions would be much appreciated!

Thanks,

Pete in Philly
· Share on FacebookShare on Twitter

Comments

  • Little Steven
    Little Steven Posts: 28,817
    Pete L,

    Like your wife, I am not a big fan of sweet food either. When I do ribs, I just rub them and cook around 250* for four hours for babybacks and 5 to 7 for sides (depending on size) I serve with heated sauce on the side but I don't usually take sauce. The exception would be a really tangy spicy sauce or oriental.

    Steve

    Steve 

    Caledon, ON

     

    · Share on FacebookShare on Twitter
  • FlaPoolman
    FlaPoolman Posts: 11,677
    It's all a matter of preference and playing with different rubs till you find the right combo for you and your wife. If you got the texture the way you both like it your 95% there. Playing with rubs and sauces is the fun part.
    · Share on FacebookShare on Twitter
  • Bacchus
    Bacchus Posts: 6,019
    Maybe a Terryaki style? I haven't actually tried that but have been wanting to.
    · Share on FacebookShare on Twitter
  • FlaPoolman
    FlaPoolman Posts: 11,677
    This is my new favorite

    101_2026.jpg


    yes I like it a lot now

    101_2061.jpg
    · Share on FacebookShare on Twitter
  • Chef Charles
    Chef Charles Posts: 871
    I second Little Steven's advice. I have made ribs several times and I just use a store bought rib rub. They always turn out great :P

    Tom

    Charles is a mischevious feline who always has something cooking

    Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital

    · Share on FacebookShare on Twitter
  • gdenby
    gdenby Posts: 6,239
    As far as I know, classic BBQ always has a salt and sugar rub on the meat, and then at least a bit of pepper. Part of this had to do with preserving the meat in days before refridgeration. Salt and sugar work as preservatives.

    However, aside from preservation, they contribute strongly to the finished flavor. The sugar, as I've read, contributes to the "Maillard" browning reaction that give meat much of its "meaty" flavor.

    And any rub that has onion or pepper powders in it will have some of the vegetables own sugars in it. Think Vidalia sweet onions, or sweet paprika. The Indian spice mixture, garam masala, doesn't have any sugar. You might try that, and add a sauce of your choice at the end.

    Personally, I'd consider asking your wife what passes for non-sweet. If she thinks onions and peppers are O.K., you could make up a pretty standard rub with just salt, spices, herbs and veg. powders. Then, perhaps for your own satisfaction, spread some honey on the ribs at the end.
    · Share on FacebookShare on Twitter
  • gdenby
    gdenby Posts: 6,239
    Whoa, Dude! There's a chapter for the Rasberry-Chipotle Anonymous just 'round the corner. Careful with that stuff. :laugh:
    · Share on FacebookShare on Twitter
  • Little Steven
    Little Steven Posts: 28,817
    Chef Charles,

    I do like the PC Smokin' Stampede sauces though. They have a rub now fashioned after them.

    Steve

    Steve 

    Caledon, ON

     

    · Share on FacebookShare on Twitter
  • Fireball II
    Fireball II Posts: 213
    Pete here is a recipe that I have used a long time. However with the egg it is so simply, no more burn and tough ribs. It use to be hit or miss with my Weber. The seasoning is just a pork rub. www.strawsbbq.com below in my recipe.

    Fireball II’s Baby Back Ribs with
    Strawberry’s
    Shake-On Bar-B-Que
    Seasoning



    Removing the membrane: Carefully slide a sharp implement, such as the tip of a butter knife or the tip of a meat thermometer, between the membrane and a bone near the end of the rack of ribs. Rock the implement back and forth gently to loosen the membrane until you have enough space to slide your finger under it. Using a paper towel, pull up the membrane and slowly peel the membrane off.

    1. Cover the ribs with Strawberry’s rub, Allow to stand at room temperature for at least 30 minutes before grilling.
    2. Set the EGG® up for direct cooking at 250°F with the rib rack. You can add soaked chips for flavor. I use apple chips. Put the ribs on meaty side up in the rib rack.
    3. Cook for 2 ½ hours at 250°F then shut both the top and bottom dampers and cook for 30 more minutes. The EGG® will still maintain 250°F and no flare ups occur when you have several racks ribs to remove. Low and Slow!
    4. These are awesome and tender ribs, one thing to remember with the EGG® the ribs do not dry out and they will feed more people per side.

    From one Egghead to another Egghead!!!
    · Share on FacebookShare on Twitter
  • Little Steven
    Little Steven Posts: 28,817
    gdenby,

    My name is FlaPoolman and I am a Dante'saholic


    Steve :laugh:

    Steve 

    Caledon, ON

     

    · Share on FacebookShare on Twitter
  • FlaPoolman
    FlaPoolman Posts: 11,677
    LOL they were $.81 a bottle. 3 went to PBM, 2 to Richardfl. and 5-6 are set aside for Big'un. At that price I could not pass them up & no it was not a mistake I checked with the clerk when I went back to buy the other 36 bottles. Ok I admit I do have a problem but at that price my problem went away. :woohoo: :woohoo: :silly: :pinch: B)
    · Share on FacebookShare on Twitter
  • Big'un
    Big'un Posts: 5,909
    Amen! Now everyone leave Pat alone. He can quit when ever he wants to; I just know he can!
    · Share on FacebookShare on Twitter
  • FlaPoolman
    FlaPoolman Posts: 11,677
    LOL I can quit,,I can quit,,I can quit :( :( :( . Nope I can't do it. Still 6 heading your way Big'un before I hit rehab. :woohoo:
    · Share on FacebookShare on Twitter
  • Little Steven
    Little Steven Posts: 28,817
    Big'un'

    I wasn't criticizing. I am an addict to this stuff. This and Arizona Gunslinger hot sauce, which I order six cases at a time.

    124.jpg
    130.jpg

    Better than drugs or booze

    Steve

    Steve 

    Caledon, ON

     

    · Share on FacebookShare on Twitter
  • Little Steven
    Little Steven Posts: 28,817
    Pat,

    Are you anywhere near Orlando. My daughter has a dance competition there this weekend and through next week.

    Steve

    Steve 

    Caledon, ON

     

    · Share on FacebookShare on Twitter
  • FlaPoolman
    FlaPoolman Posts: 11,677
    45 min - 1 hour east. If you have some time call or Email me
    Email Swimredo@cfl.rr.com

    cell 321-863-8893
    · Share on FacebookShare on Twitter
  • Little Steven
    Little Steven Posts: 28,817
    Pat,

    I can only be there a few days due to that work thing. Let me know if you want anything from the GWN.

    Steve

    Steve 

    Caledon, ON

     

    · Share on FacebookShare on Twitter
  • FlaPoolman
    FlaPoolman Posts: 11,677
    GWN?? let me know when and if time allows for both we'll meet there or here if not no big deal. Still have a few extra's of the sauce and might be cheaper to drive to Orlando than ship. Good luck to your daughter with the dance competition.
    · Share on FacebookShare on Twitter
  • Little Steven
    Little Steven Posts: 28,817
    Great White North,

    Beavertails, bomba, maple syrop, decent beer(whoops sorry)

    Steve

    Steve 

    Caledon, ON

     

    · Share on FacebookShare on Twitter
  • Ar-Cee
    Ar-Cee Posts: 105
    You might take a look at the Dizzy Pig rubs that Chris makes out in Virginia (Dizzy Pig.COM). I am hooked on his rubs. For ribs, I base coat with a heavy coating DP Raging River and let it sit for a couple of hours (in the refrigerator), then bring them back out, slather with mustard and a "cooking coat" of Red Eye Express (DP). This combination produces ribs that are not sweet at all but have a deep smoky flavor. To me, I can consistanly make a good "dry" rib that can be sauced at the table. (I do use a 3-1-1, but omit any saucing during the last hour. I just bring them to the desired "browning" and dry the moisture from the foiling a bit). There are very talented "pit masters" on this forum who can guide you in your development of almost perfect ribs. Enjoy it. thanks rc
    · Share on FacebookShare on Twitter
  • Little Steven
    Little Steven Posts: 28,817
    Ar-Cee,

    I have a pantry full of DP rubs, even though they are not available in Canada anymore... Chris. The best spice mix I have ever come across. I use several of the DP mixes on ribs.

    Steve

    Steve 

    Caledon, ON

     

    · Share on FacebookShare on Twitter
  • East Cobb Eggy
    East Cobb Eggy Posts: 1,162
    You could try a dry rub without so much sugar.

    Try taking a look through some dry rub recipes and understand the ingredients.

    Greg
    · Share on FacebookShare on Twitter
  • reelgem
    reelgem Posts: 4,256
    That antipasto looks great! Where do you get it from?
    · Share on FacebookShare on Twitter
  • WADoug
    WADoug Posts: 191
    Didn't read all the advise, but I know it's good, great experts here. I'm not one, but I have the same question as to re-heating the ribs. We did some ribs a weekend ago. I reheated - as a trial - in the fry pan about medium heat. Once hot, I put in the ribs and then added a bit of water (some potential changes there) and covered the pan with a lid. Not as good as the first day, but I liked them, better than a microwave or cold (which were good). Didn't try an oven warm-up, but that may be good too, the fry pan was a quick warm up meal.
    · Share on FacebookShare on Twitter

Categories