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
Buttermilk Ribs
Options
Spring Chicken
Posts: 10,255
I tried something different today. Soaked some BB Ribs overnight in buttermilk. The thought was that the enzymes in the buttermilk would help to break down the tissue a little to make them more tender. Or something like that.
I rinsed the buttermilk off, dried them and added some Rudy's rub from Rudy's BBQ Restaurant just up the street. I cooked the ribs indirect @ about 275, spritzing with some white grape juice every now and then.
Then I wrapped the ribs in foil for about an hour and let them ride out the rest of the day. Overall cook was about five hours.
They were fall-apart tender but a little spicy-hot for our tastes. I probably should cut back on the amount of rub. Or better yet, use Dizzy Pig rub that is mild enough that it doesn't assult my tastebuds.
Even so, they were my best ribs so far and quite a bit better than some ribs I've eaten.
Just thought I would tell y'all about it.
Spring "Rib Bone Sticking To The Smile Bone" Chicken
Spring Texas USA
I rinsed the buttermilk off, dried them and added some Rudy's rub from Rudy's BBQ Restaurant just up the street. I cooked the ribs indirect @ about 275, spritzing with some white grape juice every now and then.
Then I wrapped the ribs in foil for about an hour and let them ride out the rest of the day. Overall cook was about five hours.
They were fall-apart tender but a little spicy-hot for our tastes. I probably should cut back on the amount of rub. Or better yet, use Dizzy Pig rub that is mild enough that it doesn't assult my tastebuds.
Even so, they were my best ribs so far and quite a bit better than some ribs I've eaten.
Just thought I would tell y'all about it.
Spring "Rib Bone Sticking To The Smile Bone" Chicken
Spring Texas USA
Comments
-
I'm gonna give those a try, thanks for sharing!
-
Leroy, I sometimes soak venison in milk or buttermilk, I've never thought about ribs. Sounds like something to try, thanks for the post.
-
I remember several years back that using buttermilk to soak chicken was a rage for a while. I thought I had saved some recipes but find nothing now. Thanks for the reminder, though our favorite anymore is using zesty Italian salad dressing to marinate chicken - not that yard birds are tough, but it imparts a nice taste.
-
Leropy,
In a galaxy long ago and far away an Egger named King 'O'Coals used to make a gloop of buttermilk and different rubs for almost everything as I recall. Including his low n slo's for butts and shoulders. -
actually I knew that. I just didn't want to say "go to the P board where he lives now!"
-
alton brown does pan fried chicken with a buttermilk soak.ed egli avea del cul fatto trombetta -Dante
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
- 165 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