Got a tip for us?
Let us know
Become a MacRumors Supporter for $50/year with no ads, ability to filter front page stories, and private forums.
Big Green Egg
- Thread starter Gutwrench
- Start date
- Sort by reaction score
Any special process for melt in your mouth? I typically smoke my ribs for 5-8 hours. Pork ones albeit.
I like using cherry wood for the ribs. The following ingredients make a good rub and can be stored in the refrigerator for several months.
- 1/4 cup dark brown sugar (packed).
- 1/4 cup coarse Kosher or sea salt.
- 1/4 cup chili powder
- 3 tbsp ground pepper (fresh peppercorns recently ground!)
- 1 tbsp garlic powder (not garlic salt)
- 1 tsp cayenne pepper (no, it will not be "hot")
@JamesMike - my son asked if I could do beef ribs. I don't know the first thing about it. Can you walk me through it please?
One of the secrets my expert friends taught me was to apply a thin layer of common mustard before applying the rub.
Rub in the rub mixture. Next make beef rib mop mixture. A lot of people use a mop to baste the ribs while they cook, I prefer a spray bottle. This is a mop mixture I use.
- 1/2 cup water
- 1/2 cup apple cider vinegar
- 1/2 cup Worcestershire sauce
- 1/4 cup olive or peanut oil
- 1 tbsp garlic powder
- 1 tbsp chili powder
- 1 tsp cayenne Place the ribs bone in your egg and cook for 5-6 hours, monitoring temperature. Use tongs near the end to 'wiggle' a rib, if the meat separates from the bone, the ribs done.
5-6 hours, temps to me are subjective, what is good for me, my not be good for you, also beef from different locations adds to that, as I learned from my Aussie friends, Portuguese friends, and Argentinian's experience.
Do I have to use brown sugar? I'm assuming that's what gives it the nice crispy coat, but I'm not a fan of sweeten or even slightly sweet meat when it comes to grilling or smoking. I've done pork shoulder with a traditional carne asada marinade and it's phenomenal. Though I personally prefer mine much spicier.
After an extensive afternoon gardening 
I cooled down with a couple Moscow Mules.
Then finished the night with tenderloin, garlic stuffed olives, pickled eggs (I'm making more of those!), and two standard martinis.
I cooled down with a couple Moscow Mules.
Then finished the night with tenderloin, garlic stuffed olives, pickled eggs (I'm making more of those!), and two standard martinis.
After an extensive afternoon gardening
I cooled down with a couple Moscow Mules.
Then finished the night with tenderloin, garlic stuffed olives, pickled eggs (I'm making more of those!), and two standard martinis.
View attachment 630374 View attachment 630375 View attachment 630376
Sounds like a good day to me.
And so it begins...
First, the bad news: some people, namely my dad, somehow got wind that I bought a smoker. I got guilt tripped, and, long story short, my maiden voyage wasn't committed with a nice rack of beef ribs, but a freaking 2 1/2 pound pork rib roast that was foisted upon me under duress.
"...but BOAH, we feed you all the time. We RAISED you. Is asking for a nice smoked rib roast too much to ask?"
"I don't like pork all that much. I want my beef ribs."
"...I guess you just don't care about us. Nevermind that a smoked rib roast is something I've waited my entire life to try. Next step is probably the old folks home for us, huh?"
"OKAY, FINE! GAW! I'LL COOK THE DAMN RIB ROAST!"
I'm only slightly exaggerating for humorous effect, by the way. Never saw so many hangdog expressions floating around a single room in my life. It was like an intervention, staged for selfish reasons. At least they bought the thing themselves.
So, I smoked the rib roast. Despite the fact it was an impromptu change, so I didn't get to marinate the meat as long as I'd like (8 hours instead of a full day), and it was my first try smoking anything, it didn't turn out too half bad.
It spent 5 hours in the smoker at around 250 degrees. My only complaint is that it was a little dry, but I'm sure that's something I can fix with a bit of reading up and experience.
I'm happy with it. I cooked something, and no one died.
First, the bad news: some people, namely my dad, somehow got wind that I bought a smoker. I got guilt tripped, and, long story short, my maiden voyage wasn't committed with a nice rack of beef ribs, but a freaking 2 1/2 pound pork rib roast that was foisted upon me under duress.
"...but BOAH, we feed you all the time. We RAISED you. Is asking for a nice smoked rib roast too much to ask?"
"I don't like pork all that much. I want my beef ribs."
"...I guess you just don't care about us. Nevermind that a smoked rib roast is something I've waited my entire life to try. Next step is probably the old folks home for us, huh?"
"OKAY, FINE! GAW! I'LL COOK THE DAMN RIB ROAST!"
I'm only slightly exaggerating for humorous effect, by the way. Never saw so many hangdog expressions floating around a single room in my life. It was like an intervention, staged for selfish reasons. At least they bought the thing themselves.
So, I smoked the rib roast. Despite the fact it was an impromptu change, so I didn't get to marinate the meat as long as I'd like (8 hours instead of a full day), and it was my first try smoking anything, it didn't turn out too half bad.
It spent 5 hours in the smoker at around 250 degrees. My only complaint is that it was a little dry, but I'm sure that's something I can fix with a bit of reading up and experience.
I'm happy with it. I cooked something, and no one died.
Omg that looks great. Not that a smoke ring is important but it sure adds to the ascetics! I really like the bark. And, mmmmm, pass the eggs please.
[doublepost=1462735422][/doublepost]I planned to make fajitas for lunch and ribs for dinner but I ran out of steam.
[doublepost=1462735422][/doublepost]I planned to make fajitas for lunch and ribs for dinner but I ran out of steam.
That rub I made ended up working surprisingly well for pork. I think it'll taste even better on a slab of beef ribs, with some molasses added for flavor.
...which come hell or high water, I will make next week. My satisfaction has been delayed too long.
edit: oh man, that ninja edit looks so good.
Though that does bring to mind something I've been wondering about: smoked vegetables. I haven't read up anything on it, but I'd like to try it.
...which come hell or high water, I will make next week. My satisfaction has been delayed too long.
edit: oh man, that ninja edit looks so good.
Though that does bring to mind something I've been wondering about: smoked vegetables. I haven't read up anything on it, but I'd like to try it.
Well good luck. I'm glad you're cooking and I look forward to your stories.
I want to try beef ribs but I don't know the best tecnique yet.
I bought a huge pork belly last weekend to smoke for bacon this weekend. When I opened the package at home after thawing I was surprised to find it was veal brisket. (There was a new guy behind the counter and I ordered it over the phone.) What the heck? I'm not sure what to do with it. I now have two bellies (confirmed) thawing. I'll start curing it this week and smoke it next weekend.
I want to try beef ribs but I don't know the best tecnique yet.
I bought a huge pork belly last weekend to smoke for bacon this weekend. When I opened the package at home after thawing I was surprised to find it was veal brisket. (There was a new guy behind the counter and I ordered it over the phone.) What the heck? I'm not sure what to do with it. I now have two bellies (confirmed) thawing. I'll start curing it this week and smoke it next weekend.
Hey Renzatic - if I remember correctly you're a brisket guy...when you gonna pull the trigger on brisket?
I've ruined several along the way but the last one was phenomenal (only by my standards). It was pricy (Snake River Farms) though. I'm beginning to think when it comes to brisket no amount of good technique can overcome poor meat. If it helps at all I read/tried amazingribs.com with so-so results. Then I stumbled on Arron Franklin and staying with it. It works for me. I bought his book. He's pretty open with what he does.
I've ruined several along the way but the last one was phenomenal (only by my standards). It was pricy (Snake River Farms) though. I'm beginning to think when it comes to brisket no amount of good technique can overcome poor meat. If it helps at all I read/tried amazingribs.com with so-so results. Then I stumbled on Arron Franklin and staying with it. It works for me. I bought his book. He's pretty open with what he does.
Probably the weekend after next, after I try out my ribs. I'm pretty dead set on them at the moment.
Arron Franklin? I'll check him out.
What I really want to do is find out what Thatcher's, my favorite BBQ joint, does with their brisket. I've had tons of brisket from tons of BBQ places in my day, and they are, quite literally, the only place I've been to that's managed to do it perfectly. More of than not, you'll get something that tastes alright, but it's always off balance somehow. A little too smokey, or not smokey enough, most of the time a little too dry. They're the only place around that's managed to do it perfectly and consistently.
Problem is, I doubt they'll just tell me their secret. I'll probably have to get clandestine about it.
...but I'll find out.
I feel pretty good about ribs...finally. It took a lot of trial and error to find the right combination of things that I like and to be consistent.
Continuing the 'there's no substitute for good meat' theme, I've tried quite a few sources for baby backs and settling on a local market. They buy from Double R which is related to but not the same as SRF pork. I definitely like Compart Duroc but for the price and convenience I'll go local.
I really really like SRF's brisket ($$$) so I thought I'd try their Berkshire baby backs. They arrived this past Thursday. Boy was I...um...um...what's the word....disappointed...heck...pissed off! I had to check my order thinking I might have asked for quail!
Here's a side-by-side of SRF and Compart. They are roughly the same price. For this price they could have at least shown up at me door with a gun and mask to take my money.
http://www.compartduroc.com
http://www.snakeriverfarms.com
Continuing the 'there's no substitute for good meat' theme, I've tried quite a few sources for baby backs and settling on a local market. They buy from Double R which is related to but not the same as SRF pork. I definitely like Compart Duroc but for the price and convenience I'll go local.
I really really like SRF's brisket ($$$) so I thought I'd try their Berkshire baby backs. They arrived this past Thursday. Boy was I...um...um...what's the word....disappointed...heck...pissed off! I had to check my order thinking I might have asked for quail!
Here's a side-by-side of SRF and Compart. They are roughly the same price. For this price they could have at least shown up at me door with a gun and mask to take my money.
http://www.compartduroc.com
http://www.snakeriverfarms.com
And so it begins...
First, the bad news: some people, namely my dad, somehow got wind that I bought a smoker. I got guilt tripped, and, long story short, my maiden voyage wasn't committed with a nice rack of beef ribs, but a freaking 2 1/2 pound pork rib roast that was foisted upon me under duress.
"...but BOAH, we feed you all the time. We RAISED you. Is asking for a nice smoked rib roast too much to ask?"
"I don't like pork all that much. I want my beef ribs."
"...I guess you just don't care about us. Nevermind that a smoked rib roast is something I've waited my entire life to try. Next step is probably the old folks home for us, huh?"
"OKAY, FINE! GAW! I'LL COOK THE DAMN RIB ROAST!"
I'm only slightly exaggerating for humorous effect, by the way. Never saw so many hangdog expressions floating around a single room in my life. It was like an intervention, staged for selfish reasons. At least they bought the thing themselves.
So, I smoked the rib roast. Despite the fact it was an impromptu change, so I didn't get to marinate the meat as long as I'd like (8 hours instead of a full day), and it was my first try smoking anything, it didn't turn out too half bad.
It spent 5 hours in the smoker at around 250 degrees. My only complaint is that it was a little dry, but I'm sure that's something I can fix with a bit of reading up and experience.
I'm happy with it. I cooked something, and no one died.
Looks good to me, I'm sure everyone enjoy the food.
Happy Saturday, all. Question for the consistent grillers and smokers. Do chimneys work with wood or mesquite?
On the pork front, the best brand you can get mass market in California is Farmer John. Other brands often have terrible quality standards or a real stench to the meat. The FJ's are bag packed but don't suffer from stench.
Beef wise, I buy in large uncut portions from Costco and butcher it myself. Cheaper and cleaner.
On the pork front, the best brand you can get mass market in California is Farmer John. Other brands often have terrible quality standards or a real stench to the meat. The FJ's are bag packed but don't suffer from stench.
Beef wise, I buy in large uncut portions from Costco and butcher it myself. Cheaper and cleaner.
I've never used a chimney to start wood so I don't really know. Typically I don't use a chimney but have used it to start lump charcoal. This is how I start it if I do. It might work for wood too.
And so it begins...
Ribs rubbed, for tomorrow, I smoke.
Looks like a good start, enjoy!