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First Attempt: SPARE RIBS

highpresshighpress Posts: 694
edited 9:07AM in EggHead Forum
Haven't done ribs in quite a while, let alone on the new BGE. Wifey asked for ribs this past weekend, and since i haven't done a low'n'slow on the BGE I was happy to oblige...The only thing about ribs, i always end up throwing away the skirt and breast bone and meat from when you trim them for St. Louis stye. Need to figure out what to do with the meat from the trimmings... :(

The Raws: 2 racks ready for the egg. They were trimmed and rubbed the night before...

I put the racks on at 11.30 AM. The dome was at 225. The wifey (who is 11 weeks pregnant) was very irritable and hungry. She informed me it was time to go out and get lunch. I left w/out stabalizing the egg. Came back to temps at 300+. Was not very happy about that. Adjusted the vents and dialed it in for the rest of the cook at 250.

This was towards the end of the cook. I didn't foil, just kept the ribs at 250 till about 6pm. 7 hrs or so. Threw in potatoes towards the end. I thought the ribs were great, got mixed review from the wife. I think she likes a "mushy" kind of ribs. Will probably try to foil them next time. I think she gave an "8/10" but said i've done better in the past. :angry: But this is the first time i've ever done ribs w/out foil. I thought they were the best i've ever done.


MMMMM.... man that was good eats....


  • NoVA BillNoVA Bill Posts: 3,005
    Looking good on the rib cook. The trimmings are great in chili, with green beans and taters, baked beans and the trimmings, make a great snack.
  • Those look really good. Nice job!

    My wife is pregnant as well, and she can't stand to eat pork for some reason. I'm going nuts not being able to cook spare ribs. I'm going to do some beef ribs this week though - local butcher has them for $.99/lb!

  • EgginRNEgginRN Posts: 102
    They look great and pulled well. Ribs are my next cook. Working on stuffed tenderloin as we speak. Nice :laugh:
  • highpress,

    Looking good from right here! I don't foil.



    Caledon, ON


  • highpress,

    Ribs look delicious! Nice job. What was the sauce?

    Trimmings are great little snacks. Great in baked beans too.
  • SmokinJSmokinJ Posts: 220
    Those look great . I quit foiling and trimming. I cut some excess fat and pull the membrane , put some Texas BBQ rub on throw them on at 225 - 235 for 6-7 hours and they good to go.
  • egger66egger66 Posts: 385
    Looks great...I've gotten to where I dont foil either
  • loco_engrloco_engr Posts: 3,673
    Looks good from here!

    11 weeks hey . . . it'll prob. get more intense later you go! :lol: :lol:
  • UPS the breast bone to me I will cook and eat. It is the best part to knaw on.
  • EmarfEmarf Posts: 167
    they look great
  • JBJB Posts: 510
    Looks perfect from here. I never foil ribs, and have used the trimmings chopped up into baked beans. Nice ribs!
  • SBR's Hickory brown sugar on one rack and Some Kraft :ermm: (I know... wife likes it) Honey BBQ sauce on the other rack. One rack was rubbed w/Dizzy Dust and the other was a homemade rub using Steven Reichlin's recipe from "How to Grill". I guess that would of been good info in the beginning of the story huh. :side:
  • yep.. i'm sure. This is our first... She's only bitten my head off once since she's gotten pregnant but i'm sure they'll be more to come... :whistle: :evil:
  • the comments and words of encourgement. Is there a spell check on this thing? i am a horrible speller... Anyways, can't WAIT to do ribeyes on this thing!! :woohoo:
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