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
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
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
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
This is a delicious change of pace for your grill. Read more…
Pat Recipes fruit, pineapple
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
- 1 Turkey, 12-14 pounds
- Basic Brine, doubled
- 1 Onion, quartered
- 1 Stalk Celery, quartered
- Hickory or Apple Wood Chunks (2 loads)
Prepare turkey by submerging it in Basic Brine in a medium cooler. Brine the turkey 24 hours, rotating once at 12 hours. Remove turkey and drain completely, lightly patting bird dry. Insert onion and celery into cavity.
Place turkey on the smoker grill (loaded with hickory or apple wood chunks). Place thermometer probe in thigh. Assemble smoker top.
Smoke meat for 8-10 hours at 200°F, until thigh meat reaches 150°F. Remove turkey from the smoker, wrap in heavy duty aluminum foil for one hour — the carry over heat will continue to cook the meat to temp. Carve turkey as desired.
Pat Smoking smoke, smoker, turkey
- 1 Boston butt, 8-10 lb – with bone
- Basic Brine
- Montreal Steak Seasoning or other Favorite Rub
- Mesquite Wood Chunks (2 loads)
Brine butt for 12 hours in basic brine in large stock pot. Remove butt from brine and pat dry with paper towels. Liberally apply rub to meat.
Smoke meat on Mesquite wood chunks at 220 for 12-18 hours until internal temperature of butt reaches 190 degrees. Remove from heat and wrap in aluminum foil for one hour.
After the meat has rested, cut in half and begin pulling the meat with two forks. Each piece should resemble a group of strings after you have pulled it.
Reheat the meat by placing it in a 300 degree oven inside a foil packet for 20 minutes. Turn the packet every 10 minutes. Enjoy!
Pat Recipes, Smoking basic brine, butt
