Cooking Outdoors Made pork spare ribs yesterday. Cut them in half, put them on the little half racks to get them closer to the smoke. Used hickory. Smoked on low for about 45 minutes, then wrapped in foil for about an hour. Took them out of the foil and glazed with Cattlemen's carolina mustard ( I used creole seasoning at first). Very, very good. I wished I had let them go for about 30 more minutes. They were cooked but not falling apart.
Didn't mean to knock your way, Lord knows you know cooking. Just after using these cookers for so long I got mine dialed in, keep up the videos there are not enough of them on these units!
Absolutely no worries Tommy! Your a big poster over at Sizzle on the Grill forum right? You know you stuff! I wish Char-Broil would support the little guys in the world - I would do a lot more of these videos with the SRG.
Nice video. I'd make a suggestion. After your initial 40 minutes on the ribs, put the potatoes in the bottom. That way when you pull it back out to glaze the ribs, they'll be on top and you won't have to unload the potatoes and corn to get them out. You should be able to just slide the corn in from the sides when you're ready to put it on.
Thanks for sharing info. I just ordered a Big Easy and like what you are showing. I read several places about it getting to hot for cooking low and slow, but it doesn't seem to be a problem for you. What are the temps if you put it as low as possible? Thanks again.
I've been cooking on a Big Easy for over a year. The thing they don't emphasize is how different the cooking is at the bottom of the basket vs. the top of the basket. The bottom is much cooler, and takes much longer to cook. So having shelves that allow you to cook chickens or ribs or pork butts higher up means you get higher temperatures and faster cooking. So if you want slow cooking at lower temperatures, you should do as Gary House demonstrates. If you use the rib hooks, you'll be hanging your half-racks higher in the heat.
Thanks, I would dare say between us we have done more for them then they ever could. When I brought out my pellet SRG they stopped all emails and contact with me. Guess I scared them? I never said anything about the pellet grill or the charcoal SRG until I had their OK. Go figure, keep up the good work and Happy New Year!!!
You probably did scare them... That is so discouraging to be treated that way. Maybe one day they will change their tune or we will become adorably cute and land a Food Network show!! :-)))) Happy New Year Tommy! Cheers
TY for the tips. Just got the Big Easy myself and cookin' up a storm. Do yourself a solid and invest in some OveGloves. You're working too hard not to burn yourself. Just don't use 'em if you get them wet as it conducts heat FAST.
@trails4days I'm sorry ... filmed it over a year ago and can't remember exactly but I think it was 45 min on the potatoes and 15 min on the corn. That's what I would do if I cooked them today. Gary
Wow took that long? When I cook ribs it's 35 mins naked then rub and wrap for 40 to 45 mins and there done. Never cooked on the bottom rack like that I always use burger baskets. If I want a glaze I just add it after the 40 mins then return it for 15 mins more . Never failes
Tommy, I shot this video 2 1/2 years ago and the ribs were one of my first runs with the unit. If I was to do it again I would certainly rethink the process and do it differently. Thank you so much for sharing your method.
Too true... their loss. I'll have 1 million views and 10K subscribers in a few months and there will be no Char-Broil representation in the videos. I tried but they are not interested. As much as you have done for them and the SRG, they should have you on their payroll!
