Let's Talk BBQ
Recipes => Recipes => Pork Recipes => Topic started by: MossyMO on October 01, 2013, 08:16:40 AM
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Spare ribs trimmed and rubbed on the Big Green Egg.
(http://imageshack.us/a/img34/2695/kcly.JPG) (http://imageshack.us/photo/my-images/34/kcly.JPG/)
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Finished ribs... used Big Poppa's Sweet Money and Simply Marvelous Cherry Rub... ribs were excellent, best to date!
(http://imageshack.us/a/img692/193/7ahn.jpg) (http://imageshack.us/photo/my-images/692/7ahn.jpg/)
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Money shot!
(http://imageshack.us/a/img850/1672/3rwy.jpg) (http://imageshack.us/photo/my-images/850/3rwy.jpg/)
Thanks for looking!
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Looks excellent! How long and at what temp did you cook 'em?
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hay where is the 3rd rack? did you send it to me?
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Those ribs look excellent!
Nice pull back on them bones ;)
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Great looking ribs!!
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Doesn't get any better than that!
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Mighty fine lookin' ribs, sir...
I, too, wondered about that 3rd rack. It had to go SOMEWHERE!!!
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Superb looking ribs.
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Superb!
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Colour look fantastic well done.
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Very nice!
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I think those are the best looking ribs I have seen you make. nice color. love the crust on them. those are just pretty. put those up at a comp and win, win. what temp marty? did you put the rub on and let them sit for while. wow, I can't say enough about how nice those are. really good cook marty. the egg is doing ya right. you must be liking it because you cook so well on it. w/ you and scally getting eggs and cooking great food on them I might have to start looking at ceramics for myself. ;)
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What great color on those. Nice job
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those ribs looks so good and they got a great color .
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Looks excellent! How long and at what temp did you cook 'em?
The ribs went on the egg around 250° for 2 hours, then foiled for 2 hours and bumped the heat a little to 275° while in foil and then for another hour out of foil. Next time I will either leave the heat at 250° or only go an 90 minuets in foil. They were a little to "fall apart" tender but they were the best tasting ribs we have made to date!
They were trimmed and seasoned only about 3-4 hours before hitting the egg. Rubbed down with yellow mustard, then a light base coating of the Simply Marvelous Cherry Rub and then a heavier coat of the BPS Sweet Money. Added a little more of the Sweet Money when they came out of the foil. No sauce at all.
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looking good!
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hay where is the 3rd rack? did you send it to me?
Mighty fine lookin' ribs, sir...
I, too, wondered about that 3rd rack. It had to go SOMEWHERE!!!
Taking the ribs off the grate the 3rd rack broke in half, didn't have good picture quality to it anymore so I hid it under the rack of ribs in the rear... still tasted good though!
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Looks like that Weber Smokey Mountain just got retired thanks to the Big Green Egg you got there.
Ed
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Totally awesome looking ribs! Simply Marvelous Cherry is one of my favorites.
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marty, you have had ribs off the WSM and your new egg. did you notice a difference in them? in the way of taste? which was easier to control the heat with? and most important, which one was funnier to use. that's 1/2 the fun is starting the fire and controlling the heat. 8)
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marty, you have had ribs off the WSM and your new egg. did you notice a difference in them? in the way of taste? which was easier to control the heat with? and most important, which one was funnier to use. that's 1/2 the fun is starting the fire and controlling the heat. 8)
That's exactly how I feel about it...that's why I like cookin' with FIRE...wood or charcoal.
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Awesome looking' ribs Marty! Absolutely awesome..... ;) :D
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marty, you have had ribs off the WSM and your new egg. did you notice a difference in them? in the way of taste? which was easier to control the heat with? and most important, which one was funnier to use. that's 1/2 the fun is starting the fire and controlling the heat. 8)
I have only done ribs on a WSM and the BGE once each. The ribs off the BGE were much more moist and full of flavor... they really tasted awesome. I use Stubbs charcoal with the WSM and BGE lump with the BGE. Also I haven't used this seasoning combo on ribs before, they really work well together and want to try ribs with these seasonings on the WSM and Yoder YS640 to compare all. The BGE is an even temperature everywhere on the grates unlike the WSM having hot spots; I feel this is do to the ceramic shell being the grills heat sink, plus I feel this makes it much easier to use in wind conditions.
The BGE is even more easy to control heat on; first time I ran it I used an ET-732 to monitor grill temps, have never used the Maverick since on the BGE. That is something I still wouldn't dare do with the WSM. I still plan on keeping the WSM as it has a much larger capacity and I do enjoy the fun of using it, but Tanya says to sell it...
Tanya has been using the BGE also and is really loving it, we both wanted a Primo Oval XL but stumbled on this large BGE and it was a no brainer for the price we paid. We still want a Primo and I wouldn't be surprised if we have one by spring!
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thanks for the info marty. why do you want the primo xl? egg make a really big one too don't they? the wsm is a bear to control in the wind. i'm liking the ceramics. I do like the broil king keg. they got a few in the next town. their cool. :)
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thanks for the info marty. why do you want the primo xl? egg make a really big one too don't they? the wsm is a bear to control in the wind. i'm liking the ceramics. I do like the broil king keg. they got a few in the next town. their cool. :)
The Primo Oval XL besides capacity on the grates has a feature where you can cook indirect on one side and direct on the other.
BGE does have the XL which is 452 sq. inches and our large is 262 sq. inches, but additional racks can be added for more grate room. Primo XL is 680 sq. inches and you can add extended racks for up to 4 levels of cooking spaces.
I would like to hear from a Primo Oval XL owner on temperature consistency across the grate.
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Keymaster has a Primo....
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I smell some ceramic in Sparky's future.....