I found that the temp at the cooking surface is about 20 to 25 degrees hotter as mentioned in video. I calibrated my temp gauge with that in mind. So if my factory temp gauge is reading 225 it will be very close to that at the grill surface. Thanks for the tips! I've used many of your videos and have not had an issue with anything I cook.
Made first ever smoked ribs on the Green Egg after watching this. They turned out magnificent. Was surprised on hit good, moist and fall off the bone they were. I tried the mustard to help the rub stick. Worked great. Couldn't taste it at all.
Great video, many thanks. I followed it for my first smoke on the big green egg two weeks ago and the ribs were absolutely amazing!! I will be following your video for smoking a turkey this Christmas. I found all your videos very informative and helpful.
Thank you very much for posting this video. Being a Newby to smokers and to non propane grills this was very helpful. It's people like you that make people love and not hate the internet. I just bought a bayou cypress classic egg grill and can't wait to use it. Thanks again.
Dude! Fantastic video! I got my green egg this spring and finally tried some ribs today. On a scale of 1 to 10 I gave my first attempt a 6.5. This was VERY helpful. Thanks so much.
Here's a sweet tip for you so whatever your chunk wood in saltwater the night before you put it on the grill. I bet you your meets will come out more juicy and tender when use wood soaked in saltwater!
I just bought a Large BGE yesterday... Doing 2 racks of baby backs. Your video was helpful... I used to have a Weber Smokey Mountain Bullet, but stepped up to the BGE... One suggestion to try... Using your "drip pan"... Instead of water, use Apple Cider... If you can get fresh cider it makes an amazing flavor.. Give it a try...Thanks again. I will check out more of your postings.
Thanks for making and posting this video. I got my BGE medium and started using it last week. Something to get used to that's for sure LOL glad I found this I will be smoking my ribs tomorrow and your video will really help me out, thank you.
I know this is an old post but hopefully by now you have learned the difference between old fashioned butter and margarine! They couldn't be farther from each other. Can't imagine how good they tasted if you used real butter and not the stuff created in a lab! Butter can't squeeze out of a tube :).
David Whitby there’s a reason people use the fake bottle margin. They don’t use real butter on the competition circuit either... It has to do with it not burning and giving good color
Great cooking video .... I hate to say it but ...If you check the label you will find that one of the ingredients in margarine is the same petroleum ingredient that they use to make the tub it comes in ... David Letterman calls margarine a pitty pat of poison. Butter is cream and salt! Keep cooking!
Thanks for taking the time to put this up. Very thorough except for a few minor points: 1. No mention of removing the membrane on the back of the ribs before applying the rub and 2. Why not add brown sugar to the rub instead of applying it near the end with "butter"? If you are already using a modified 3-2-1 method, just add some apple juice to the ribs when you wrap them in foil. Plus I always keep a spray bottle on hand with olive oil or veg oil to keep the meat moist.
A couple of tips for you when using the egg. turn the cap so that the pivot screw on the daisy wheel is pointing toward the thermometer that way when you open the lid the dasiey wheel will stay in the same postion when you close it. also you can turn the thermometer so the the temp that you want is at 12 oclock and that will make the needle point straight up which makes it easier to guage the temp when your looking at it from a distance
Yes, I noticed that FlamingRooster did not remove the membrane from the bottom of the ribs. This is important to get a tender rib all the way through. Check another video on ribs for information on how to remove the membrane using a dull (butter) knife to loosen one end and a paper towel to pull the membrane loose.
Every 6 months I reseal it (or every 12 months depending on use). You will know because smoke will start to seep out of the lid when it's closed - BUT, it will seep out all the way around usually and not in one area. So if the seal around the back area looks like the rest of your BGE and the rest is not leaking, I would assume it's an alignment problem.
Adding the water tin is a great thing to do, moisture is key inside the egg for your long, slow cook. Also, a very good meat probe is a must, cook to temp. not to time.
Great video. Don't underestimate his fire prep. It keeps temp uniform throughout the cook. I've been smoking on a BGE for 10 years and learned a lot from this video. I disagree on the "membrane debate". It has to come off! :) Try pecan--milder version of hickory and mix in some apple wood
I've had my BGE for over two years. Though I have made many of fine meals on it, I was never able to get a decent rack of ribs. I've spent more money on ribs that my financial advisor (wife) told me to start buying chicken! Your approach was well thoughtout and they looked great. I'll be mimicking your recipe and we'll give you feedback on how well they turned out. Many thanks for your video. Great job, pal... I subbed!
I watched your video. 10 yrs ago I too was new to the whole smoking ribs thing. Today I have mastered the art of smoking ribs that family and friends die for. 1st you have to remove the membrane from the underside of the ribs so the flavors penetrate the meat from both sides of the rib. you clearly have watched a video on how the smoke ribs as you just have spent a lot of money on your green egg and assume they are going to be great. the equipment you buy is not going to make you a master smoker. I personally used $60r smokers to produce a great finished product. Don't use store bought rib rubs, spend time developing your own rubs. store bought are all salt and sugar and no taste. I commend you for making a video of your work but make it your own. I'm no competition winner but just take what you have learnt from the internet and again I say change it, make it your own. I think you are doing a great job.
LOL, thanks for the feedback. I hear you on the butter, I'm super healthy, but I do indulge with those ribs! I live in Texas and it's a sin not to leave them dry, but people love those.
Years ago I used mustard as a base and swore by it. One day I decided to do some experiments and did half the ribs with, and half without mustard. The ribs with nothing on them turned out better. I wasn't convinced and did this several times with the same results each time. I determined that mustard actually did not work as well as nothing and the ribs never tasted as good as when I only used rub. Seriously, try it yourself.
Clint Skinner I was going to say the same thing. My stock gasket burned up after about 5 uses... replaced with the Nomex gasket and haven't had a problem since... Love my XL-BGE!!! :-)
Hey man I really liked your big green egg ribs presentation, good job. I'm currently waiting on my kamado divide and conquer grill n heat deflector setup for our large weber kamado style bbq smoker, stepping up my bbq game.
It is great to see your methods for ribs. I am re-habbing my ten year old egg after a table fire caused by a first time pizza attempt. I would respectfully suggest, if you have that much gasket leak, it is time to replace. Ribs looked great, though?
Looks like a Johnny Trigg recipe. I always do the 3-2-1 at about 235-240. Never used an egg only a Brinkman bullet. I want an egg. $879.99 is kinda high.
Thanks for not taking my feedback too critical - that was certainly not my goal. I love butter as much as the next guy, but unless you reused a container, that was margarine.... Fake butter. Nasty stuff for you, and worse than the butter it's meant to replace. I'm from Texas originally, and come from a family of dry cooks so I understand your point. But more importantly - I had not snapped to the point you made about the back being hotter due to the vent position. Thanks for that!
i didnt know the way i start my kamado wasnt one of the only two ways to do so. I just take a propane torch and get the coals in one spot glowing, dont move the torch much, and let it come up to temp by leaving both vents wide open. once within 50 degrees of target start closing the vents. takes less than half an hour.
Oh the great membrane debate :) If it's really thick I will pull it off, but if it's thin I have found for long smokes it doesn't help with tenderness either way. Every good BBQ spot I go to I ask them if they pull off the membrane and it's about 50/50 on/off.
I started my charcoal and waited until it got white and then closed it down preparing to cook . Now the temp is too high and taking forever to come down. Waiting to put the ribs on when it gets closer to 300
Awesome awesome video. Quick question(s): what thermoworks product did you use? I've gone to their website and didn't see it, or anything close. Also what wood brand did you use?
+Ben It's this one - www.thermoworks.com/products/handheld/TW8060_temp2.html (this is the latest model). You can pick which probe you want. I get the standard one for the meat and the other with the crocodile clip for the grill temp.
Your method by putting in a pan of water is actually sound logic. You're effectively raising the wet-bulb temperature of the cooking environment. For more info, google wet-bulb and dry-bulb temperature for cooking. What kind of gloves are those?
You had me up to the point that you added margarine to the ribs at the end. Man, that stuff is nasty, and so, so, so, horrible for our bodies. Not to mention that ribs have enough fat on them as it is. Only my opinion...But otherwise, I think you did a great job on the video I learned a thing or two as well. Thanks for posting!
Hey, what if I were to mix apple cider vinegar about 50/50 with the water in the pan the same way you do the pork shoulder? Could I do that instead of spraying the ribs with oil and apple cider vinegar every hour?
+AK Crazy Russian TV Yes, boiling water method. But I still find the temp surface is hotter than what that reads, so I always use a surface thermometer as well to make sure.
Great videos. Let me ask you this, do you worry about a perfect seal on your egg? I am having problems with the back of egg leaking some smoke. Alignment off?
Apologies, I made this video back when I didn't show the finished product. Trust me - I wouldn't be posting video's if it didn't turn out exceptional :)
Just got a green egg so thank you for the informative videos. A few questions, 1. you did not mention or remove the membranes/ silver skin from the ribs. I thought they had to come off? 2. Why use margarine instead of real butter? Can I melt butter and mop the ribs without the fake product. 3. What is the internal temp for the finished ribs, and can someone post a picture of a nice smoky rib so I can tell what to look for? Thank you.
If you leave the membrane, the under side will be a little tougher, but it doesn't change the flavor of the ribs themselves. If you have time and don't mind, it doesn't hurt. I would do one rack with the membrane and the other without so you can judge for yourself the next time you cook them. Use real butter if you can, I was simply out of butter (Fail!). Finally, temp - technically 165 they are done, but they will be too rubbery for my tasted. I recommend 195 degrees. Here is a good picture: images.app.goo.gl/VrSmHUNRBc6TSSqW7
@@FlamingRoosterBBQ Hmm the picture looks mouthwatering and amazing. I hope I can make ribs and bbq that look like some fraction of that. I think I'll try some ribs with the membrane off and see how they turn out. This will be my first use of the egg so it will be a small trial. Thank you for the video and additional information.
Good tips. Btw, that's margarine not butter. Real butter don't squeeze out of a plastic jar lol. And you can buy yogurt based butter if you want to be heart healthier.
Quick question: where can I find that saran wrap you're using??? I have only used the clear stuff, which is much, much to clingy and difficult to work with - it looks as if the stuff you're using only has one sticky side, which would be GREAT - can you tell me the name of the brand you use? Thanks!
Not a dumb question Joe - you do not put any ice in the cooler, this is just to keep the heat stable while they rest. Coolers not only keep cool, they can keep hot too.
I used Apple Wood chunks, filled my drip pan with Apple juice, the ribs had this crazy after taste, it was the weirdest thing ever. Trying to figure out what I did wrong. Did I use too much wood? Did I put the the ribs on too early? The taste was just way too smoky. This ever happen to anyone else?
The first time I used my egg I had that issue. Sounds like you put it on too early. In my experience if the smoke is white you don't want to put your food on the grill yet.
question. I'm smoking ribs on the green egg tomorrow. I'm going to get my grill temp at 225 and make sure it stays constant. I do have a meat probe and grill probe, but I find it hard to get a probe in a rib without it being too close to bone. If I let the ribs ride for 4.5 hours should it be good?
I keep them in the cooler at least 30 minutes. This allows the meat to rest, the juices to really absorb in the meat, adding flavor and tenderness. If your running low on time, you can serve them right away, they just won't be as good.
