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In Reply to: Spare Ribs posted by Martini Man on 2009/11/05 18:31:19
I do my spares just like the BB 5-6 hours, but I usually leave the spares an hour or so longer and there is a membrane I remove.
Pork, Baby Back, St Louis, Beef Richard Fl
Some randon thoughts about how I do different types of ribs. This spritzer recipe was provided to me by my friend of 20+ years Jimmy Joe. He has been involved with "Q" joints and traveling competion teams and this is his "GO TO" spritzer. Richard Fl
1 16 Ozs. White Vinegar
1 cup Water
1/4 cup Worcestershire Sauce
1/2 Tbs Cayenne pepper
1 Tbs Salt
1 Tbs Black Pepper,
1 Onions, Sliced thin
1 Whole Lemons, Juice of, toss rest of lemons into pot.
1 Sauté onions and mix everything in pot. Bring to a boil and simmer 20 minutes. Strain and refrigerate. If you want spicier add more cayenne.
2 Place in a spray bottle to use..
1 I remove the membrane on all my ribs, Babys, St. Louis and beef, try to do it when the meat is still partially frozen and try to get my fingers under the center of the membrane and pull up with fingers.
2 I have tried rubbing with/without yellow mustard and find that it really does not matter for my tastes. However when I use mustard, I mix my rub into the mustard and spread on both sides with a basting brush and then sprinkle some more rub on the top of the ribs.
3 I like to set the large BGE, indirect, plate setter legs up, drip pan w/water, 1 inch deep, "V" rack inverted. 250F, apple wood and pecan chips both dry wood. Let cook 3 hours and then every 1/2 hour or so, sprayed w/ 6 parts apple juice and 1 part apple cider vinegar. After 4 hours lightly covered w/ bbq sauce diluted 2-1 w/water just for some flavor.
4 St Louis usually cook for 6 hours and the beef for 6-7 depending on what else is happening.
Love General Tso sauce on beef and char sui rub on pork for an oriental flavor.
General Tso Beef Ribs:
Baby Back Char Sui:
5 Figured out a few years back that foil was just to messy for my tastes, but will use it sometimes. Sometimes I will use orange juice and bbq sauce to keep moist, but you got to like sweet for this one. Will pull about 5 1/2-6 hours and cover w/foil on counter until ready to eat a few hours latter. Serve with whatever sauce each likes.
6 As a senior citizen, most of our friends are past the hot spicy phase in life, save that for Chubby and his crew. Usually rub with a mixture of 2 parts crushed red pepper fine, 1 part fine salt and 1 part fine black pepper and into refrigerator. Any rub you like is the best for your desires.
1 Depending on the type of ribs I am doing I will use a "V" rack or any other type rib rack, sometimes will cut the pork ribs in half and layer them on 2 levels of grid and usually get 4-6 full rack, depending on type and size.
2 I like to rub them the night before with whatever rub I am in the mood for, however have decided that it does not matter to me if they are rubbed the day before or 1 hour before the cook. I have some professional BBQ friends that rub as they are placing in the cooker.
3 Set up large, indirect with a drip pan of water at 250F with a vertical holder. Cut 3-4 slabs in half and set in the rack. After about 3 hours spritz with orange juice when in a sweet mood, Soy and water when in an oriental one, apple juice and water or worchestershire when in a different mood. Spritz every 30 minutes or so. I do not remove and wrap in foil as many do, just decided a few years back that it was to much hassle, probably too messy. Sometimes I will sauce the last 45 minutes and some times will just take off after 5-6 hours and let everyone sauce themselves. Some like hot sauce, vinegar, or mustard etc. Depending on the crowd.
Yield: 1 Quart
Main Dish, Meat
Source: BGE Forum, Richard Fl, 2007/05/27
Spritzer, Jimmy Joe's BBQ, Jimmy Brooks, 2009/01/16
Richard Melbooooring Fl.
"KING OF LONEY", SELF APPOINTED!!!!!
IF YOU WANT TO DRINK ALL DAY, YOU HAVE TO START IN THE MORNING!!
OUR LAGER, WHICH ART IN BARRELS, HALLOWED BE THY DRINK, THY WILL BE DRUNK, AT HOME AS IT IS IN THE TAVERN. GIVE US THIS DAY OUR FOAMY HEAD, AND FORGIVE US OUR SPILLAGES, AS WE FORGIVE THOSE WHO SPILL AGAINST US, AND LEAD US NOT TO INCARCERATION, BUT DELIVER US FROM HANGOVERS. FOR THINE IS THE BEER, THE BITTER, THE LAGER.