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!
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My current equipment consists of: Read more…
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