Cooking: Slow and Low Ribs on the Big Green Egg

From the moment that I learned of the Big Green Egg, I’ve wanted one.  A ceramic cooker that can smoke, grill, and roast sounds like heaven.  However, for one reason or another, we kept putting off getting it.

Then, Cristina surprised me with a MiniMax for Christmas.

box

The MiniMax Big Green Egg Box

After a few cooks of chicken breasts, I did my first slow and low cook.  My local grocer had some St. Louis ribs for a good price.  I bought some rub instead of making my own. I bought the only BBQ rub the store had that day, which wasn’t bad.  I can’t wait to try Dizzy Pig rubs as well as make my own. Around noon I split the rack in half so it could fit on the minimax.  I coated one with olive oil and applied the rub while I coated the other with mustard and did the same.  I placed the ribs back in the fridge.  Around 1:30 I lit the Big Green Egg using Big Green Egg brand Lump Charcoal.  I also added some apple wood chunks.  Once I got the grill to 250, I put the plate setter and grill on and then the ribs.  I also put on two potatoes to slow cook at the same time.  I monitored the egg until it reached 250 again.  Once it got there, I adjusted the vents so the tempature stabilized.

The big green egg held the temperature for the next 3 hours making the ribs look like this:

ribs

I then wrapped the  ribs in foil with butter, honey, rub, and apple juice.  I put them back on for another 45 minutes. Here are some pictures of the final result.

 

The final result was a little drier than I wanted them to be, but they were very tasty.  I think the last 45 minutes might have been too long or I didn’t add enough juice. I didn’t use a drip pan either.  The flavoring was fantastic, however.  If I want to be a pit master, I’ll have to make some adjustments. While I don’t ever plan on competing, I do want to take cooking on the big green egg seriously enough that my cooks can compete.  Any advice is welcomed!

3 thoughts on “Cooking: Slow and Low Ribs on the Big Green Egg

  1. My musical miss, who is truly a grill master, says two things. Pan sear the meat in a cast iron skillet or some thing similar. All four sides. And, use a instant meat thermometer rather than the thermometer on the egg. Hope that helps.

    Liked by 1 person

  2. Pingback: Cooking: Big Green Egg Resources | Nola Nerd Couple

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