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.
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.
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.
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.
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.
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.
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 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.
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!
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!
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.
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
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.
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?
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.
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.
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?
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.
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
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?
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
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.
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!!! :-)
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
+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.
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.
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 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.
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!
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?
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 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.
Doing this right now for a Superbowl party.. My temp is all over the place looks like I'm holding at 235-237. I can't seem to get the temp to drop. If I close the vents anymore I'm afraid I'll suffocate the egg. Maybe I should have closed the vents down sooner.. Do you have any suggest on how to get the temp to drop?
Hey Brad, first off, 237 isn't going to cause damage to those bad boys, so no worries (get closer to 275 it will). Close the bottom vent and the top all the way down. Then 'burp' the egg, which means open it about 3 inches then close it about 5 times. This let's heat get out but not enough in to feed the fire. Keep both vents shut down for about 15 minutes, then open them for the normal configuration and it should regulate again.
FlamingRoosterBBQ Thanks! I did what you told me to do, (I should have mentioned that I'm using a XL egg and I may have filled it with to much charcoal..) But your recommendation did work and the ribs came out awesome! Your videos help me out a lot, so please keep up the good work and keep them coming. I'm subscribing to your channel.
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 :)
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!
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.
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.
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.
My favorite part was you touching the raw meat, then touching the mustard. Chefs kiss.
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.
Thanks a million. I bought my egg used and no instructions. Thanks to you I've got some on now!
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.
very helpful video. I’m buying the egg this week and looking forward to trying the ribs. Thanks for putting the video together for us
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.
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.
really good video Rooster...the way you showed how to light the lump coal and where to set the vents. thanks for taking the time to make the video.
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.
+Vincent Savino thanks for the kind words!
Thanks for the video, going to give it a shot, all your videos are helpful and well done.
followed the steps and smoked 6 great racks yesterday. thx for posting
I’m new to the Egg ,, so your video was very helpful, can’t wait to try some ribs !! Thanks
Great video!!!! Thanks for the instructions
You won't regret it! Just got my XL BGE and I am loving it.
2 great tips, thanks Eddie!
Thanks for the tip Joe!
Thanks for the advice, we will try that!
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.
Looks awesome!
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 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.
very informative.. using this method tomorrow.
I learned something new today. Using mustard to help the seasonings stick to the meat. I will try that next time.
Mustard is actually delicious on fried fish fillets too and helps the breading stick there too!
I use spray butter pam - works great
I just got an egg, now I can't afford any meat! But I agree with the others, cut into that meat at the end so we can see the result!
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!
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!
Great suggestion, will try it next time.
Great Information. Thanks.
Great Video, I picked up a few good tips on this, Thanks
Great video
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.
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
Love the video
Great Video!!! Thanks.
awesome video
buddy I've learned a lot from you. your awesome. 10 more degrees and I'm pulling my Boston Butt off. cheers
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.
When was the last time you calibrated your dome thermometer? You say it's different than the grill thermometer temperature but is it calibrated?
Hahaha this dude and his watering can oh man I love it
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?
Looks like you could use a new gasket.
Cool!
Going for my first burn/ ribs today! Very excited! thanks for all the tips as well! Ill have to do a vid. Man it was a B putting it together!
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.
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.
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?
Great video, thank you! Can you share the model number of the Thermo Works thermometer your using?
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.
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
why is your gasket leaking so much smoke? Is it because of the thermaq probe wire?
I am going to buy a Big Green egg just because of this vid
Me too ...
What brand/model is that temperature sensor?
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?
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
thanks for the video. How many full sized racks have you managed to fit on the large egg?
I've managed 4 racks . You can fit 3 full racks with a rib rack, then cut the 4th in half and put at the front and back.
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.
+J Heimer 100% correct
Someone said that the membrane was already removed from Costco
I'm a BGE newbie so I ask this question out of ignorance. Is the seal bad on your egg? I see smoke rising around the thing.
Makes me want to go out and buy a Big Green Egg!
Seems like when you put the thermometer wire in you had some smoke leaking, maybe you could fish the wire down through the smoke stack?
Everything was going good until the addition of the suntan lotion at the end there.
Yes, it's the TW8060 Kit
Hope you've replaced your gasket since then. Thanks for the tips!
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!!! :-)
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
Digital thermometer is nice, thanks for sharing. Did you calibrate you BGE mechanical thermometer?
+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.
Thanks man, so please one ome time what was the temperature for this cooking and time, please?
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.
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.
It's a ThermoWorks dual Channel -
I also use the ThermaPen from them, professional grade products!
How long to keep them in the cooler before serving. Can they be served right away?
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.
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!
It is called cling wrap and is a saran brand
It's called "Press 'n Seal" find it at almost any grocery store.. Walmart should have it too..
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?
Yes, it should be fine. As they get close move it around to make sure.
Thanks a ton. I will do so!
Damn....that's some good eatin ahead!
So the green egg thermometer shows 25 degrees cooler than what it really is on the grill. I think you said it backwards in your video.
Did you remove the inner membrane ?
DD556 762 Its a must..... REMOVE THE MEMBRANE
membrane is already removed from costco ribs
Where did you get that rib rack?
Amazon. www.amazon.com/Sorbus-Non-Stick-Rib-Rack-Barbecuing/dp/B01GU6A8T0/ref=sr_1_4?keywords=rib+rack&qid=1560973280&s=gateway&sr=8-4
What model is your meat thermometer you use? Thanks
I have used thermoworks in the past, but I use the Meater+ now and it's fantastic
thats not butter, it's Parkay.
If he does not know the difference, he's not a good cook.
Well done
.b
emea
Where did you get that rib rack? what brand is it?
Lowes or home depot have them, bed bath beyond as well
thanks man!
Is that BGE a large or XL?
Large
might be a dumb question, but dry rub ribs you put in cooler...is there any ice or ice packs in the cooler?...
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.
Justin, thanks...I did eventually figure it out. Ribs were awesome.
Thanks for the video looks like a lot of wood. Would that make it to smokey?
You can over smoke meat, but I've never had that problem with this configuration on the BGE
Cool thanks.i got a green egg for Fathers day. Everything tastes better than a pellet smoker
What ever works for you dog! 🤙🏻
What's the size you are using to smoke meat?
Large
why not pull off the membrane?
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.
I would hate to meet the monster that layed that egg.
Doing this right now for a Superbowl party.. My temp is all over the place looks like I'm holding at 235-237. I can't seem to get the temp to drop. If I close the vents anymore I'm afraid I'll suffocate the egg. Maybe I should have closed the vents down sooner.. Do you have any suggest on how to get the temp to drop?
Hey Brad, first off, 237 isn't going to cause damage to those bad boys, so no worries (get closer to 275 it will). Close the bottom vent and the top all the way down. Then 'burp' the egg, which means open it about 3 inches then close it about 5 times. This let's heat get out but not enough in to feed the fire. Keep both vents shut down for about 15 minutes, then open them for the normal configuration and it should regulate again.
FlamingRoosterBBQ Thanks! I did what you told me to do, (I should have mentioned that I'm using a XL egg and I may have filled it with to much charcoal..) But your recommendation did work and the ribs came out awesome! Your videos help me out a lot, so please keep up the good work and keep them coming. I'm subscribing to your channel.
Its because the place setter is wrong. The grill does not draft properly when the place setter is like it is in the video.
Enjoyed the video, but felt the video should have showed them plated at the end. Did they turn out good, bad, or what?
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 :)
is this green egg actually the small version , or medium?
+Bas van Will it's the Large, which I recommend
Thanks, in the video it looked like the egg was placed in a small corner, so assumed it was atleast a medium one
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!
Whoop whoop. That’s the sound of the police in my hood.... lol
Never keep overnight! 1-2 hours max before cooking.
Is the cooler to be filled with ice or no ice.
No ice - coolers are as efficient as keeping things warm as they are keeping them cold.
any reason not to use Electric Charcoal Starter?
Not at all, big fan
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.
ZIGGY STARDUST it's worth every penny man, I just got mine, been wanting one for yrs, I got a large
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.
You don't soak the cherry wood when you smoke?
It depends on the quality of wood. If it's dry and light wood, I'll soak it.
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.
Is this the L or XL egg?
Large
They call that mustard?
100%!
Add some honey and BBQ sauce along with the brown sugar and butter when you foil it.