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gdenby

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  • Re: Ribs weren't tender enough

    gdenbygdenby
    The membrane can make a difference. The only person I've read about who didn't remove it took his temp on an offset cooker to 450 just before the finish to burn them away. Liquid doesn'…
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  • Re: Fall off the bone ribs on the egg

    gdenbygdenby
    Why are you pulling them sooner from the Egg than the WSM? Heat is heat. The Egg's big advantage is that moisture isn't drawn out of the food as aggressively as in a metal cooker. But gett…
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  • Re: Beef Tongue Sandwiches

    gdenbygdenby
    Looks pretty good for a 1st try. It took me several times to get good at removing the skin. As I mentioned, I now pressure cook it for 10 minutes or so. The tip can be pretty hard to cook. Mostly con…
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  • Re: Simmering Short Ribs - Recommendations Please

    gdenbygdenby
    They appear to be boneless plate short ribs, not the tougher chuck short ribs. While the label says they were mechanically tenderized, typically they turn out quite tender from a lo-n-slo on the Egg.…
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  • Re: Rib temp too high

    gdenbygdenby
    All that's happened is that the ribs will likely be done faster. Once the temp come down, if you want to slow the cook down for timing, mist or brush lightly w. water.
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