BGE Ribs - Backyard Championship Ribs

JEK

Senior Insider
1276891380-photo_4-1.jpg
1276891411-photo_5-1.jpg
1276891437-photo_2-2_15-57-07.jpg


Backyard Championship Ribs
Submitted by Dr. BBQ
From "Dr. BBQ's Big-Time Barbecue Cookbook"
by Ray Lampe and published by St. Martin

Ingredients:
3 slabs of St. Louis-style ribs or baby back ribs, cut in half, membrane off* and ribs
washed
1 cup of your favorite commercial or homemade dry BBQ rub (click here
for Dr. BBQ's Big Time Barbecue Rub recipe)
1 cup honey
1-1/2 cups apple juice
2 cups honey BBQ Sauce

Cover the ribs with the rub, using about two-thirds on the meaty side and one-third on the boney side. Allow to stand at room temperature for 30 minutes before grilling.
Set the EGG® up for indirect cooking with a plate setter at 325°F. Using a handful of hickory and cherry chips will help carmelize the ribs.
Cook for one-and-a-half hours, using a rib rack if you need it to have sufficient space for three slabs of ribs. Remove ribs to a flat pan or cookie sheet and brush them all on both sides with honey.
Put the ribs in an aluminum foil pan with about one-inch of apple juice in the bottom, standing them on end in the pan if necessary to get them to fit. Cover with foil and continue cooking for about one hour, replenishing the apple juice if needed to maintain liquid in the pan. Test the ribs by inserting a toothpick to determine whether they are tender.
At this point, you could cool them down, wrap each slab separately and refrigerate them for a day or two. They can then be transported to a tailgate party or reheated for entertaining at home.
When ready to serve them, transfer the cooked ribs to a medium hot grill. Brush with Honey BBQ Sauce; heat a few minutes, flipping them to heat both sides. Cut in to pieces and serve.

* Removing the membrane: Carefully slide an implement, such as a fish skinner (available in the sporting goods department), the tip of a butter knife or the tip of a meat thermometer between the membrane and a bone near the end of the rack of ribs. Rock the implement back and forth gently to loosen the membrane until you have enough space to slide your finger under it. Using a paper towel, pull up the membrane and slowly peel the membrane off.
© 2007 The Big Green Egg — NJ Web Design by BZA, LLC
 

Attachments

  • photo_4-1.jpg
    photo_4-1.jpg
    121.5 KB · Views: 61
  • photo_5-1.jpg
    photo_5-1.jpg
    138.9 KB · Views: 69
  • photo_2-2_15-57-07.jpg
    photo_2-2_15-57-07.jpg
    136.7 KB · Views: 56
The time is about right for the temp- I use a recipe for a dry rub overnight and 250 for 3 1/2 hours- ribs covered the whole time. It's a lot of gas so I sometimes use the oven instead.
 
1650

Early is on-time and on-time is late.
1276894573-photo-21.jpg
 

Attachments

  • photo-21.jpg
    photo-21.jpg
    130.7 KB · Views: 55
Of course. Beers are essential whilst cleaning the pool and deadheading various plants around the backyard. Cocktail hour is five-ish and then wine with dinner. Sensible.
 
Here are our beverages of choice on this non working day in PTown...as we continue to slowly work our way south to EWR



1276899494-carib.jpg
 

Attachments

  • carib.jpg
    carib.jpg
    37.3 KB · Views: 63
7:00 PM Northshore No. 6 Gin Martini
8:00 PM margarita (tasty..with agave nectar)
9:00 PM Maker's Mark Rock's

In between, some jerk chicken from a local Jamaican Place.

Not a bad Friday night.
 
5pm....apple soda (apple juice mixed with pelligrino)
6pm....milk with dinner (mac 'n cheese, rotisserie chicken and broccoli)
7pm...more milk with small bowl of animal crackers

did i mention i'm on mimi duty with the most beautiful princess ever!
 
nice Egg JEK !

JEK said:
1276891380-photo_4-1.jpg
1276891411-photo_5-1.jpg
1276891437-photo_2-2_15-57-07.jpg


Backyard Championship Ribs
Submitted by Dr. BBQ
From "Dr. BBQ's Big-Time Barbecue Cookbook"
by Ray Lampe and published by St. Martin

Ingredients:
3 slabs of St. Louis-style ribs or baby back ribs, cut in half, membrane off* and ribs
washed
1 cup of your favorite commercial or homemade dry BBQ rub (click here
for Dr. BBQ's Big Time Barbecue Rub recipe)
1 cup honey
1-1/2 cups apple juice
2 cups honey BBQ Sauce

Cover the ribs with the rub, using about two-thirds on the meaty side and one-third on the boney side. Allow to stand at room temperature for 30 minutes before grilling.
Set the EGG® up for indirect cooking with a plate setter at 325°F. Using a handful of hickory and cherry chips will help carmelize the ribs.
Cook for one-and-a-half hours, using a rib rack if you need it to have sufficient space for three slabs of ribs. Remove ribs to a flat pan or cookie sheet and brush them all on both sides with honey.
Put the ribs in an aluminum foil pan with about one-inch of apple juice in the bottom, standing them on end in the pan if necessary to get them to fit. Cover with foil and continue cooking for about one hour, replenishing the apple juice if needed to maintain liquid in the pan. Test the ribs by inserting a toothpick to determine whether they are tender.
At this point, you could cool them down, wrap each slab separately and refrigerate them for a day or two. They can then be transported to a tailgate party or reheated for entertaining at home.
When ready to serve them, transfer the cooked ribs to a medium hot grill. Brush with Honey BBQ Sauce; heat a few minutes, flipping them to heat both sides. Cut in to pieces and serve.

* Removing the membrane: Carefully slide an implement, such as a fish skinner (available in the sporting goods department), the tip of a butter knife or the tip of a meat thermometer between the membrane and a bone near the end of the rack of ribs. Rock the implement back and forth gently to loosen the membrane until you have enough space to slide your finger under it. Using a paper towel, pull up the membrane and slowly peel the membrane off.
© 2007 The Big Green Egg — NJ Web Design by BZA, LLC
 
Top