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
Some ribs - this past weekend (lots o pics)
Options
RGBHV
Posts: 1,318
Here are some ribs that I did on the weekend (321) using Wess B's recipe.
They were very nice.
Raws...
pulled membrane...
Seasoned... (as per Wess
Indirect with some apple wood, apple cider, on the rack...
Sorry - no foil pics..
Sauced up...getting there...
(using stubbs sauce)
sorry - no final pics - they didn't last long enough.
Michael
They were very nice.
Raws...
pulled membrane...
Seasoned... (as per Wess
Indirect with some apple wood, apple cider, on the rack...
Sorry - no foil pics..
Sauced up...getting there...
(using stubbs sauce)
sorry - no final pics - they didn't last long enough.
Michael
Comments
-
When and how did you take the plate setter outDave San Jose, CA The Duke of Loney
-
I took out the plate setter after the foiling process (around the 5 hour mark). This was the first time I've foiled ribs. I thought it worked well. I had to take the ribs off the grill to take the foil off. This was my opportunity to put on my silicone gloves, remove the grill and plate setter and place them on a patio stone that I have close to the egg.
Michael -
Just for the record...I don't bother taking the platesetter out anymore..guess I should update that cook write up....you'll get very similar results without the hassle or danger of dealing with a hot platesetter....glad to hear you had good results, and thanks for the mention.
-
Hi Wess:
I'm not sure if your recipe says to remove the plate setter but I know that I read it somewhere so I did.
We're not big fans of "spicy hot" food. I put about half the cayenne your recipe called for - it still had a little bite while the other spices and smoke provided a lot of flavour.
We will definitely try your recipe again.
Thanks,
Michael -
Not sure if I stated in there or not ( I'm assuming you talking about my rub recipe ) but I took JJ's rub recipe and cut the herbs in half and doubled the peppers..you may want to blend it up the way he intended..was more herby tasting than we preferred...not sure if it's still on this website or not...
-
That's the rub. (Wess's modified version of JJ's rub - you acknowledge JJ in your recipe)
I wanted to try something with more herbs - rather than heat. Once I dropped most of the cayenne, I seemed to achieve that with your recipe/technique. I think you're right about a more fine blend of the herbs - I'll try that next time. Maybe use some fresh herbs too.
Michael -
I was able to locate his recipe in the "BGE forum recipes" in pdf format in the recipes section of my website..if you wanna give that a try...
-
man that looks great
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