How do you cook your ribs?

[NFBuck]

Whatever happened to Donny? Please explain.

 

[Saw31]

Whatever happened to Donny? Please explain.

djturdbuck is all of us, and we are all him...

 

[knapplc]

This is a reasonably accurate representation of my typical experience grilling.

Totally worth it, though.

 

[southcampus]

I cook my ribs on a Big Green Egg XL. I like mine with spicy, usually with a cayenne pepper rub. Like tsunMike said, low and slow is the way to go.

 

[AuTX Buckeye]

I cook my ribs on a Big Green Egg XL. I like mine with spicy, usually with a cayenne pepper rub. Like tsunMike said, low and slow is the way to go.

Just reminded me... My wife's cousin has BGE and for Thanksgiving he drove from London to Springfield with it smoking a turkey in the back of his truck.. which led my wife to call it the "Male crockpot"

 

[Muck]

low and slow is the key.

Sous-vide makes everything easier.

Coat with a good dry rub
Seal in a vacuum bag
Throw in *155 degree water bath
Leave for a day

Next day:
Remove from water bath
Cut open bags and drain juices into a container
Skim off floaty bits
Reduce remaining liquid until it is nice and thick
Paint ribs with sauce
Grill until caramelized

Serve and watch people weep at the goodness

*155 degrees for 24 hours, 175 degrees if you are only going to leave them in for 8-12 hours

 

[knapplc]

Muck, I've got greenies for you if you tell me how to Sous-vide in my home kitchen. What do I need? I don't have a vacuum system at home, but I could probably get one reasonably cheaply. What do you use for the bath?

 

[Muck]

What do you use for the bath?

I started with a PID & crockpot, then home built a heater/circulator and use it with an old Coleman cooler..

If you are willing to pay a little more for a turnkey set up FreshMealsSolutions is the place to go.

For even less hassle (but another couple of hundred up the cost ladder you can buy a SousVide Supreme.

 

[FCollinsBuckeye]

I cook my ribs on a Big Green Egg XL. I like mine with spicy, usually with a cayenne pepper rub. Like tsunMike said, low and slow is the way to go.

I aspire to owning one of these beauties one day...

Muck: Thanks for the Sous-vide comment - I've never even heard of that. Interesting concept...

 

[WolverineMike]

Sous-Vide is an interesting concept, but I'm looking to cook dinner, not create a science fair in my kitchen. I'll stick with basic oven principals.

 

[Gatorubet]

Sous-Vide is an interesting concept, but I'm looking to cook dinner, not create a science fair in my kitchen. I'll stick with basic oven principals.

I have a friend who has some translation of a Bruno Goussault DVD where he gives up ideas and recipes and techniques, but I was never convinced to try it due to time constraints (read: I'm too lazy). I bought a Foodsaver sealing system that I use for freezing, and it might be worth it to give it a try I have a reflector solar oven that I think might be rigged up to create a 140 degree bath.

 

[CentralMOBuck]

How much do the BGE's run?

 

[Thump]

1) Boil ribs for 30 mins.
2) Throw in crockpot with favorite sauce
3) Cook on low for 8 hours

 

[FCollinsBuckeye]

How much do the BGE's run?

The big ones are ~$500 or so, iirc.

 

[knapplc]

The big ones are ~$500 or so, iirc.

I believe you're correct. And that's without the cool wooden stand.

Buddy of mine built his own stand, complete with granite counter inlay. It's nice - but not in any way portable.