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Thread: Awesome Ribs

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    Awesome Ribs

    OK I finally did pork ribs a couple of weeks ago...spare ribs using the basic recipe that comes with the Big Green Egg, but with some help from the folks at "Porknography," aka amazingribs.com . I'm not a 'purist' (yet), but I have to assume that the folks at amazingribs.com are...if anyone agrees (or disagrees) let me know what you think.
    Anyway, the ribs were AWESOME! I really want to try it all now...brisket, shoulder, pulled pork, etc., etc.
    It seemed like it took forever, but I had John Henry rub on the ribs overnight, then smoked 'em low & slow with mesquite chips for a couple hours, brushing honey on them, then finally placed them on a med.-high grill and basted bbq sauce for a few minutes to finish it off.
    Add maple syrup & honey mixed with butter to go on the rolls, and some slaw, and OH MY GOODNESS, it was worth it.
    So that's my first foray into ribs, I'm looking forward to some more.
    yum!
    Todd
    --------------
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    Re: Awesome Ribs

    Wow, it is only 8:20 am but that would taste AWESOME right about now!!

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    Re: Awesome Ribs

    YUMMMMMMMMM!!!! :P
    [i][color=#BF0040]27' x 52"....1.5 HP hayward pump 200lb sand filter.....finally building our deck :)

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    Re: Awesome Ribs

    Congrats!

    The only problem now is that whenever you order ribs out at a restaurant you will be really disappointed in them!

    Shoulder (pulled pork) is VERY easy with the BGE, almost foolproof as long as you can keep your temp stabilized for the long cook. I cook mine for about 16 to 20 hours at 250 degrees dome temp. It comes out tender and juicy. Cook extra and then freeze it in vacuum seal bags. Reheat by placing the bags in a pot of slow boiling water and the leftovers are as good as the freshly cooked.

    If you haven't been there already, the BGE forum is a good place for tips and recipes. www.eggheadforum.com
    17x30 free form with attached spa 13,500 gal
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  5. Back To Top    #5

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    Re: Awesome Ribs

    Man, that's great! I've got to try that pulled pork!
    Thanks very much 8)
    Todd
    --------------
    Pool: 16x36, 16,800 gal., vinyl, sand filter, SWG & AquaCal Heat Pump
    Spa: Hot Springs Sovereign, 355 gal., ozone/ion
    The most helpful tool you'll ever have for your pool:
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    SeanB's Avatar
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    Re: Awesome Ribs

    Sounds great. My son's been begging me to make some more beef ribs on the grill dome. I like to cook them even slower though.
    TFP Founder

    My Pool: 13K gal IG gunite with 7' spa, Pentair Cartridge Filter, Intellichlor IC40 SWG, Polaris 280 Cleaner, TF-100 Test Kit w/ salt test.

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    nikonsal's Avatar
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    Re: Awesome Ribs

    These are done at a dome temp of 250. I use to do the 3-1-1 method but with much playing around have went strictly gone indirect with no foiling at all. Testing for "doneness" by lifting the slabs in the middle and if they bend downward quite a bit will acheive a consistency of meat that will pull cleanly away from the bone but not dry. I start testing once the meat has shrunk from the ends around 1/2 inch (can vary as short as 41/2 hours up to 6 hours). Normally I use some variation of John Henry's rub, these were Raspberry Chipolte, although our favorites are pecan and sugar maple. Apple chunks for smoke but I also like pecan and cherry. This time I used a sauce but I normally don't.
    18 x 36 21k gal. IG / DiamondBrite / Aquarite SWCG/ 1hp Pentair WhisperFlo pump/Pentair C&C 150 cart. filter

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    Re: Awesome Ribs

    WOW!
    OK even though it's in the teens here today, I'm tempted to fire up the ribs!
    Nice pic!
    Todd
    --------------
    Pool: 16x36, 16,800 gal., vinyl, sand filter, SWG & AquaCal Heat Pump
    Spa: Hot Springs Sovereign, 355 gal., ozone/ion
    The most helpful tool you'll ever have for your pool:
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    Butterfly's Avatar
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    Re: Awesome Ribs

    WOW

    Do you have enough for all of us? 8)
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    nikonsal's Avatar
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    Re: Awesome Ribs

    We can always throw on a few extra slabs, make sure you bring swim suits !!!!
    18 x 36 21k gal. IG / DiamondBrite / Aquarite SWCG/ 1hp Pentair WhisperFlo pump/Pentair C&C 150 cart. filter

  11. Back To Top    #11
    Butterfly's Avatar
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    Re: Awesome Ribs

    Quote Originally Posted by nikonsal
    We can always throw on a few extra slabs, make sure you bring swim suits !!!!
    TFP Moderator TF100 Test Kit TF100 TestKit YouTube Channel PoolMath
    You're done SLAMing when:
    1)You lose 1ppm or less FC overnight, & 2)You have .5ppm CC's or less, & 3)your water is clear.

    ~ One should not use a sledge hammer to swat a mosquito. ~

    If you found TFP helpful and we saved you money ... Become a TFP Supporter!

  12. Back To Top    #12

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    Re: Awesome Ribs

    I too fired up the smoker over the holidays. I smoked two pork loins, and two racks of the meatiest St. Louis style ribs I've ever seen. The loins were awesome, and the ribs took 10 hours!!!

    Needless to say we had the ribs the next day reheated in the oven, and they were awesome. I use the Memphis rub from amazingribs.com as I prefer a dry rib rub (Memphis style).
    15,500 gal, inground gunite pool with 7 ft spa, 2 speed pump 2hp/.33hp, 3/4 hp booster pump, Intermatic P1353 timer, AutoPilot SC-48, Sand filter with ZeoBest, Heater, that I never use . . .

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    Re: Awesome Ribs

    cool 8)
    I love how good they taste reheated, that smoky flavor just won't go away!
    NOW I want to venture out and do some pulled pork, Carolina style...
    Todd
    --------------
    Pool: 16x36, 16,800 gal., vinyl, sand filter, SWG & AquaCal Heat Pump
    Spa: Hot Springs Sovereign, 355 gal., ozone/ion
    The most helpful tool you'll ever have for your pool:
    http://www.poolcalculator.com/

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