A Friend sent this recipe in for ribs. I’ve adapted it a bit for the Egg….
Ingredients
2 slabs baby back ribs (about 3 pounds)
Kosher salt and freshly ground black pepper … See More
Extra-virgin olive oil
2 bacon slices
4 sprigs fresh thyme
1/2 onion
3 smashed garlic cloves
2 cups ketchup
1 cup peach preserves
2 tablespoons Dijon mustard or 1 tablespoon dry mustard
2 tablespoons brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 teaspoon ground cumin
1 teaspoon ground paprika
Directions
Special equipment: Kitchen twine
Preheat the egg to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Place ribs in rib rack and cook low and slow for 1 1/2 hours.
For the sauce: In a cast iron pot, wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat a 2-count of oil in a large saucepan over medium heat on the kitchen stove. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and move it to the Egg to cook alongside the ribs. (if you don’t have room, cook slowly for 20 minutes on the stove). Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.
Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the egg. You can let them hang out like this until you’re ready to eat.
When ready to eat, heat the Egg to 350 (direct) or 400 (indirect) and grill the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side. Pick the onion and garlic out of the sauce and serve with ribs.
Pat Big Green Egg, Other, Recipes
This is what my egg looked like a few days before Christmas…and right before I fired it up for my evening meal!
Pat Big Green Egg
Prime Rib is a personal favorite. Wait, all beef is a personal favorite. But Prime Rib is one of my favorite cuts. It isn’t as bold as a grilled rib-eye, and often served just a bit cooler than a traditional steak, the standing rib roast has a different flavor than a pure rib-eye.
Today my parent came to visit, and we decided to make this our big Christmas/New Year’s meal. And it was a hit. Of course, anything on the Egg works, but this was especially fine.
Picked up a nice prime rib roast from Sams. I’ve got enough beef to last a while now…
For a 6-7 lb standing Prime Rib (boneless). For a bone-in, compensate — I wish I had found a bone in one!!!!
Blue Ridge Prime Rib
Meat:
- 6-7 lb prime rib (with bones, better. prime quality, better) – I plan on 1 pound per person, but we are heavy eaters. This 6 pounder fed 4 adults and one child, with enough left over for another sensible meal. We were stuffed!
Rub:
- 1/2 c fresh cracked peppercorn
- 1 T fresh ground cardamom
Mix these two items together well; and rub it deeply into the meat on all sides.
Marinade:
- 1 c soy sauce
- 1 c red wine vinegar
- 2 T ketchup
- 1 t paprika
- 1 t garlic powder
Mix all ingredients. Place rubbed Prime Rib in a stock pot, pour marinade over meat. Turn every 2-3 hours so all sides are soaked well, allowing the most time to sit on a broad side of the meat. I let mine marinate for 15 hours or so.
Cooking:
- Heat the Egg to 220, using indirect heat. Add several chunks of hickory wood for added flavor.
- Place drip pan on foil balls under the wire rack (prevents the liquid from completely boiling off). Add about 1/2 cup of marinade to the foil pan.
- Place beef in a roast rack (the bones would have been better!) and place on Egg until it reaches 115-120 (2.5 hours for me today).
- Take off the Egg and wrap in foil for 30 minutes or so. (This is an excellent time to put your 2x Taters on the Egg to heat up at 300!)
- Remove taters and platesetter. Raise temp to 350-400.
- Grill the Prime Rib on all sides for a few minutes each time, mildly searing each side.
- Wrap in foil again for 5-10 minutes
- Slice and Enjoy!
Pat Big Green Egg, Equipment, Recipes, Smoking
I hate overcooked meat. But I also hate digestive trouble! Ran across this nice article from the Egghead Forums that others should read as well. Essentially, use your ThermaPen and trust it. Red chicken ain’t all bad.
You gotta love the comment about the red meat! “If consumers were taught to eat safely prepared, bloody chicken, as they want to do with beef, they would be able to enjoy juicier chicken.”
Bloody Chicken!
Pat Other beef, chicken, thermapen
There are times when you can’t host the party, and carrying your Big Green Egg with you is a bit patronizing. Well, this great recipe will make sure everyone knows you are still the top cooker!
This is easy to prepare and an instant hit. While you can cook the chicken in the slow cooker, I prefer to grill the chicken a bit on the egg coated with my favorite rub before adding it to the mix.
Read more…
Pat Big Green Egg, Recipes Big Green Egg, chicken, dips, Recipes
This has become a family favorite. Adapted from a Paula Dean crock-pot recipe, this one can cook on the Egg very easily in a clay roasting pan while you smoke some other meat! The smoke flavor adds another dimension to the meal. Read more…
Pat Big Green Egg, Ice Cream, Recipes, Rubs, Chips, and Lumps Big Green Egg, Recipes
A friend sent this post to me today. I’ve got to try and make some of this bacon. Now, if only I could use the Egg for the cold smoke!
How to make bacon.
Pat Other
Today went out to lunch in south Asheville. At the Chick-fil-A, there was an open fire hydrant. This hydrant was shooting water up a bank about 20 feet into the parking lot for the shopping center, creating a large shower of water.
And lined up, all in a neat row, was a dozen cars, all waiting for a free car wash.
Kids of all ages play in open water hydrants!
And it’s the only time I’ve regretted having the top down on my Jeep!
Pat Other
Recently, my good friend Brian over at Tales for Japan issued a food challenge to me and a few others. How can we each cook squid?
I have to say that initially I was apprehensive, but I am always up for a challenge, and I think squid on the Egg is very doable, and I intend to figure it out very soon.
So stay tuned for the latest developments in the Tri-Blog Cooking Challenge.
Pat Other
Ice Cream. Is there any better way to finish your meal from the grill or smoker? Try to say that it isn’t; I doubt anyone can actually say it isn’t. Read more…
Pat Ice Cream, Recipes fruit, ice cream, mint
