Member Login

Do I have to register?
Username

Password

Remember me
Forgotten your password??
No account yet? Create one
Have a profile? Activate it

Who's Online

We have 433 guests online

Welcome Newbies!!!!

Welcome Newbies!!!!

If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!

It's EASY to join, just CLICK HERE and fill out our short registration form.


Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".

View forum Quick Start

View forum in "CLASSIC" view

View forum in "FLAT" view


Use the following links to view the Quick Reference for BGE resources.

BGE Quick Reference Part 1: CLICK HERE!

BGE Quick Reference Part 2: CLICK HERE!

Home arrow Cookbook
recipes
Categories Pork Big Ragu\'s quick smoked baby backs
Most Viewed - Top Rated - Last Added - Last Commented

BackForwardPrint

Big Ragu\'s quick smoked baby backs
Group:Other
Description:I like to slow smoke ribs as much as anyone but there are times when you dont have the time to prepare them using traditional methods.  This recipe involves a pressure cooker which may turn some folks off but the ribs are finished on the egg and will have people thinking you smoked them for hours.
Ingredients:
  1. baby back ribs rinsed, dried and de-membraned
  2. course mustard (4oz per slab)
  3. 12 oz of apple juice
  4. any good pork/rib rub (i like butt rub or uncle henry\'s texas pig)
  5. soaked wood chips or chunks (i prefer fruit wood or hickory)
Instructions:

Rub both sides of ribs first with course mustard then with the rub.  Wrap in foil and set in the refridgerator for at least 6 hours or for best results overnight.  Place apple juice along with one cup of water in a pressure cooker.  Cook in pressure cooker with 10lb\'s of pressure for 35 minutes. Use steamer basket that comes with cooker to keep the meat above the liquid.  If the liquid is above the bottom of the basket you can pour some off. 

Set up egg at 225-250.  Remove from pressure cooker and place in a rib rack.  Place the chips and cook direct for 30 minutes to 1 hour based on how much bark and smoke you like on them.  They taste the same if cooked indirect but they do not get that crispness to the outside.  You can apply your bbq sauce in the last few minutes. No resting required... once they are off the egg they are ready to eat.  

Notes:This recipe is for one slab. I use a rib rack to maximize space but if you do not use a rack I would reduce the time especially if going direct.
Number Of Servings:Source:
Vegetarian:YesTime To Prepare:1 hr 40min
Date:Sun 03 Apr 2011 21:38:40 UTCViewed:6017 times
Author:Anthony EscobioEmail:
Rating:5,00 (1 votes)

recipe rating
1 (bad)5 5 (good)

AuthorComment
andy bethComment added on: Tue 05 Apr 2011 23:46:52 UTC
its one of the best things ive eaten
Unregistered users are not allowed to post comments. Please register...

Latest Recipes

  • ClayQ
       (Sauces, Rubs and Marinades)
       ClayQ
       2017-09-05 12:26 PM
  • Venison Stew
       (Soups, Stews, and Chilis)
       Misippi Egger (Clark Ethridge)
       2014-11-28 07:55 PM
  • Coffee Rub... WOW!
       (Sauces, Rubs and Marinades)
       Carolina Q
       2014-03-14 10:57 PM
Total Recipes: 930
add a new recipe...
more...

EggtoberFest Recipes

Wise One has compiled the recipes from some of our past EGGtoberfests for your enjoyment and they're available right here!

Note: Wise One's cookbooks are published as "PDF" files which require Adobe Acrobat Reader to view.

Forum Census

Wednesday, Mar 3, 2021 9:00 am
31472 registered users
0 today
2 this week
0 this month
Last: NWINDIANAXL
Total Posts: 1,250,740

Our New Members

  • LWT
       2021-02-07 08:20 PM
  • Auart
       2021-01-10 07:05 PM
  • Ercbnr
       2021-01-04 11:07 PM