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
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
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
There are several ways to get your lump fired up. For my first few cooks I took a paper towel and dropped some vegetable oil on it, lit it, and covered it with new lump. This got old, though.
Read more…
Pat Big Green Egg, Other Big Green Egg, lump, starters
Tonight’s cook was pulled from the sea almost a year ago and rescued from the freezer tonight. Covered the Mahi Fillets with plenty of Dizzy Pig Raging River rub, then put it on the grill. Wonderful results!
Read more…
Pat Other dizzy, mahi
These chops were wonderful on the Big Green Egg tonight. I highly recommend them!
Read more…
Pat Other, Recipes, Rubs, Chips, and Lumps chops, dizzy, recipe
It is important to make sure you don’t under cook your food for safety reasons. And just as important, you need to make sure you don’t overcook the food for taste reasons. Remember that you need to pull your food from your grill just as it hits these temperatures as it will continue to cook in a carry-over period even after you pull it off. You can extend this cooking time by wrapping the meat in foil while the juices redistribute themselves in the meat. This rest period is important. Read more…
Pat Other, Smoking chicken, grill, smoke, steaks, temps, thermapen, turkey