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Ribs today!
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Posts: 1,318
One of my colleagues is going to have a private party - rib cook tonight. There will be 10 cooks and a panel of judges.
Not a biggie but there's BGE honour at stake. Especially since my colleague just spent a few grand on a new gasser that he fells is the best cooker ever.
I'll be doing some baby back racks with CWM's technique and a few other racks with another technique. I'm not sure what that other technique is yet - I'll do some checking this morning. I'm a big rib cooker so I'd like to do a comparison to make sure that I can kick his butt!
I was looking for my camera to show you the raws (they look beautiful BTW) and my daughter has taken it with her to and overnight party. I'll try a few pics from my camera/phone but I'm sure it won't do the backs justice.
Any recommendations on the second technique would be appreciated.
Michael
Not a biggie but there's BGE honour at stake. Especially since my colleague just spent a few grand on a new gasser that he fells is the best cooker ever.
I'll be doing some baby back racks with CWM's technique and a few other racks with another technique. I'm not sure what that other technique is yet - I'll do some checking this morning. I'm a big rib cooker so I'd like to do a comparison to make sure that I can kick his butt!
I was looking for my camera to show you the raws (they look beautiful BTW) and my daughter has taken it with her to and overnight party. I'll try a few pics from my camera/phone but I'm sure it won't do the backs justice.
Any recommendations on the second technique would be appreciated.
Michael
Comments
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Oops...I meant to say I'm NOT a big rib cooker...
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PS - no disrespect intended for CWM's technique - I've tried this technique and I thought the ribs were awesome.
I'm thinking one set with bark and one without.
Michael -
U gonna win! Guaranteed!
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Hey Michael,
The best of luck to you, I'm no help with cooking ribs but would love to be a judge. I would think I had died and gone to heaven!!! :cheer:
Gator
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Of course I'm going to win...Ha! Ha! Man, I hope so - at least place!
How's you're butt this morning? bathing nicely in some cola? Good luck with your dinner tonight!
Michael -
Do some sauced and some with just s dry rub.When the dry's come off spray with a honey rum spritzer and then dry rub again.
GOOD EATS AND GOOD FRIENDS
DALE -
Gotta love this forum. Where else can you wake up and read a message from one guy asking another guy "hows your butt this morning" AND "are you bathing it in cola". Oh,yeah, and hope you get to read the answer!
Is this a great country or what!!! -
Michael,
Why don't you do some with the foil stage and some without? I don't foil back ribs and they finish nicely.
SteveSteve
Caledon, ON
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I'm curious about the answer too!
Michael -
I've never foiled ribs before - probably worth a try to see what happens.
I'm a novice at this rib stuff.
Michael -
Michael,
If you are going to foil, be careful with the babybacks as they can fall apart easily if you go too long in the foil. Some people like them that way though.
SteveSteve
Caledon, ON
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3 baby backs - pics courtesy of my camera/phone - sorry!
membrane removed trimmed up a little
rub bone side
Top = bad byrons rub
Middle = bad byrons rub + raw sugar
Front = Ted Reader's rub
rub meaty side
apply frenches mustard first
Top = bad byrons rub
Middle = bad byrons rub + raw sugar
Front = Ted Reader's rub
Stabilized the egg at 200 degrees, added some sugar maple wood - (no fruity woods in the cupboard - bummer)
Everything went on at 1015 hrs - it's almost time for the first 50/50 spritzer of apple juice and apple cider.
Everything smells great - wish me luck!
Michael -
Sounds like a processs made in heaven.
Good luck with the cook! -
May the FORCE be with you.LOOKIN GOOD!
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They are going to be great. I agree about being careful on the foiling stage with BB's, mine were mushy last time I foiled. This week I just cooked them the 1-2-3 method proposed by someone else here:
1. Put them on the Egg
2. Take them off
3. Eat them
We love JH pecan rub and Blues Hog sauce on our ribs, I think I'll give up the foil stage after this week. -
Bad Byrons and French's mustard = back
Ted Readers bone dirt and French's mustard = middle
Bad Byrons, sugar in the raw & French's = front
Misted with 50/50 mixture every hour.
Temp bumped up to 250 degrees now.
It's smells great.
Michael -
Opened up the egg to spritz with apple juice/cider (50/50) at the 4 hour mark and decided to move the ribs around - the first one I picked up broke in half.
I pulled everything off the egg, got out some sauce and got to work.
Rib position changed now...
Bad Byrons butt rub, mustard, Charlie's sticky (back)
Bad Byrons butt rub, mustard, sugar, charlies (middle)
Ted Reader's, mustard & crazy canuck sauce (front)
Not much time to go now.
How long can I keep the ribs foiled, wrapped in paper in the cooler before it will impact the taste?
Michael -
Good luck and let us know how you do in the contest!
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