Big Green Egg Ribs

[GPMPoolandSpa]

We didn't notice any difference in taste, but here is our answer to the same question in a previous comment:

We've had a lot of discussion on the membrane removal since we posted this video and failed to comment on the difference. Some people think it doesn't matter much, since you don't really eat anything off of the back of the rib where the membrane is located, However.......

[GPMPoolandSpa]

We're gonna say that we do recommend removing the membrane. We've heard that it acts as a smoke barrier, prevents proper dry-rubbing, and you can get ribs to fall off of the bone easier without it.

Be careful with that last one, some purists will tell you that ribs that fall off of the bone are overdone. We think it's a matter of personal preference. We're not competition chefs over here, we just like cooking stuff on the Big Green Egg, and to sell them, of course.

[slosteven54]

So how did the experiment go between removing the fat strip and not removing it? Did it make a positive difference?

[MrDarren6868]

what are the prizes of the big green egg bbqs?

[kostman23]

you bastered did you have to eye the cameria when you took that first bite...... nice cook

[vmcgee04]

You put BBQ sause on that! Outragous! That is like painting brick. You started off with something awsome and ended up with a Mcrib.

[johnnybagofdonets]

Replayed this video a few times.Nice job with those ribs.

Wish I had smell-a-vision... Egg comes in different sizes; How many different sizes? and what are their diameters?

[GPMPoolandSpa]

@johnnybagofdonets Thanks for the compliment! There are 5 sizes, Mini (9 inch cooking grid), Small (13 inch), Medium (15 inch), Large (18 inch) and Extra Large (24 inch)

[GPMPoolandSpa]

@johnnybagofdonets Thanks for the compliment! There are 5 sizes, Mini (9 inch cooking grid), Small (13 inch), Medium (15 inch), Large (18 inch) and Extra Large (24 inch)

[johnnybagofdonets]

Long Islanders can BBQ....though their NHL is a different story....Go NY Rangers...

[branjumba]

How much do the sizes cost?

[xuajock]

I'm about to buy an egg. Do you guys continue to add more wood chips when smoking long hours? I'm assuming those chips stop smoking in an hour or so

[GPMPoolandSpa]

@xuajock Usually, no. A couple of fist sized chunks or a few pints of chips at the beginning of the cook is all you need in our opinion. You can only infuse so much smoke into the meat, most of it in the first 45 minutes or so. Anybody with a different opinion on this, feel free to comment. We love the egg, but we don't claim to be eggsperts (haha)

[MrGreenTrees420]

why you lite your daughters??

[ThatOneSweetGirl]

I am a newbie and loving it. So, is it best to use the heat deflector or not?

[GPMPoolandSpa]

@ThatOneSweetGirl Yes, it's best to use a "plate setter", which is recommended anytime you want to cook "low and slow". It creates indirect heat and the food will cook evenly because you are relying on the ambient temperature inside the dome, and not flaming the food from underneath. We should have used the plate setter in this video, but we used a rib rack over a drip pan to create a kind of indirect heat.

[TheAvatarGR]

Great video; thanks for posting.

One thing I'd like clarified is the temperature. You say cook at 250 and that the thermometer is about 25degrees higher. Should I be looking for 225 on the meter then?

[crypticproger]

@sketcherdoodle, no messing with the coals. I've done a 16 hour pulled pork and only had to make a small adjustment to the airflow after about 8-10 hours.

[crypticproger]

Trying your way today. First ribs on my BGE. You never said if there was a difference between the one you removed the membrane and the one you didn't. So whats the verdict? Thanks for your vids!

@YTOneHump, there is a heat deflector for the BGE, he just didn't use it for this cook. I'm cooking now using his method but am using the heat deflector (Plate Setter)

[GPMPoolandSpa]

@crypticproger ...We've had a lot of discussion on the membrane removal since we posted this video and failed to comment on the difference. Some people think it doesn't matter much, since you don't really eat anything off of the back of the rib where the membrane is located, However.......

We're gonna say that we do recommend removing the membrane. We've heard that it acts as a smoke barrier, prevents proper dry-rubbing, and you can get ribs to fall off of the bone easier without it.

[GPMPoolandSpa]

@GPMPoolandSpa ... Be careful with that last one, some purists will tell you that ribs that fall off of the bone are overdone. We think it's a matter of personal preference. We're not competition chefs over here, we just like cooking stuff on the Big Green Egg, and to sell them, of course.

[sketcherdoodle]

Do you have constantly fuss with the charcoal like on a traditional charcoal barbeque? Do the coals go out often?

[lanceoa]

how long did it take to cool down from 400 to 2-something

[rsh326]

father inlaw has BGE and I tried your recipe in 09' and was worried about the apple juice and such. man let me tell you I was wrong. Best ribs Ive had in years. Im back to make em again today

[YTOneHump]

Yeah, I'd close that egg while messing with ribs. There's going to be a nice temp spike there with all that air going in. Also, evaporating apple juice renders nothing but water (steam), leaving the sugar and flavor behind. I'd drizzle or spray some apple juice on the ribs for more flavor.

I'd recommend chunks over chips as well for a nice smoke ring.

I'm not sold on the egg, but I'm not against it either. There's no heat deflector, which means that the meat is exposed to direct heat.

[rsh326]

@YTOneHump have you ever cooked or ate anything off a BGE. If you had I would imagine youd be sold. The heat deflector is not need on BGE because you can control temp to plus or minus 5 degrees. Flame ups are not an issue like most charcoal grills. The natural charcoal provides a nice cook without the taste. Buy and egg and your family will live happy. Trust me.

[YTOneHump]

@rsh326 Thanks for your comment rsh326. I have heard nothing but good things about the egg. I don't doubt your wisdom and appreciate your comments.

[bormimern]

Great video - thanks!! This is a "can't go wrong" explanation of how to do ribs on the BGE. We just got a BGE a week ago and made ribs for the first time over the Memorial Day weekend. We followed these instructions though we used our own rub recipe. They turned out perfect. Everyone raved about how fantastic they were - and it was so easy!!

[bormimern]

Great video - thanks!! This is a "can't go wrong" explanation of how to do ribs on the BGE. We just got a BGE a week ago and made ribs for the first time over the Memorial Day weekend. We followed these instructions though we used our own rub recipe. They turned out perfect. Everyone raved about how fantastic they were - and it was so easy!!

[tbursee]

I've got a big family. How can I cook more slabs on one egg? Do they make a larger egg? Do I need to buy two eggs?

[infamousdx]

Sorry if you said it in the video but how long did you cook the ribs for?

[GPMPoolandSpa]

@infamousdx 4 hrs on a single load of charcoal. We've gotten 18 hrs on a single load at 225 by loading the fire box up to the fire ring.

[bbbhhgg]

did you have to add more charcoal

[GPMPoolandSpa]

@bbbhhgg

No, you can load enough charcoal to do an 18 hr cook depending on the temperature you need

[roberttbell]

Great product I have a mini egg - I will buy a bigger one in the future.

[smirly123]

Thanks for the info. Was a great help

[fallguy56]

thanks for the video it was a big help im just gettin started on real grillin the egg looks cool

[leakystarfish]

Also, close the goddamn thing when you are dicking around with your ribs.

And, where is your plate setter? That things works wonders with ribs.

[GPMPoolandSpa]

OK. Next time we'll film a closed egg so that you can imagine what the food looks like. Sheesh!

[leakystarfish]

I just use a butane torch.

Lit in about 30 seconds and you dont have to buy more BGE shit. I love it, but they are trying to nickel and dime me to death.

[kharkins73]

ribs that actually fall off the bone are over cooked...sorry

[foxborosensation11]

Good Job Guys! Eggcelent!!!

[mssnsux]

Video was a great help thanks! Just got a egg last week and followed your steps to perfection!! Ignore GoGatersGo comment - a check of his history shows that all he does is complain on other peoples videos yet contributes nothing himself. TROLL

[GPMPoolandSpa]

Thanks for your comment, mssnsux.

It means a lot to us to have another Egger make an observation such as yours.

[GoGatorsGoooo]

The New York Factor was evident in this video. New Yorkers don't know anything about bbq.

First.: It is called a membrane, not fat on the back side of the ribs.

Second: You don't need to close the bottom vent to cook at low temperature

Third: Like nearly all amateurs that share rib recipes, using tin foil is cheating and good ribs shouldn't fall off the bone.

In addtion, The big green egg can make them fall off the bone without tin foil....just lower your temperature to about 220.

Smoke Needed

[GPMPoolandSpa]

Clearly, you are an expert.

We eagerly await your forthcoming video that shows all of us amateurs the errors of our ways.

1) Since this video is not intended for experts only, it doesn't matter whether we use the word membrane or not, as long as viewers know what we're talking about.

2) If you don't want to adjust your "bottom vent", don't. By the way, it's called a Draft Door.

3) Unless you're a competition chef, there is no such thing as cheating, as long as you're happy with the food.

[burly182]

"Byron's Butt Rub, the #1 spice"

Truer words have never been spoken!

[SpaceLordMother9000]

fake..hes not cookin

[Shedsongs1]

That's right, he's not cookin. He's Smokin' !!!

[SpaceLordMother9000]

i have a big green egg, love it. dudes using very little smoke. i didnt see any.

[Shedsongs1]

So you think he didn't cook, like he used plastic ribs or sumthin?

[Brandonsanity]

oh the Sweet Baby Rays. It's delicious.

[rockotwo2]

look at my vide on youtube "chefminetti' To get more tips on smoke'en them ribs!!

[bradyischamp]

i miss my large big green egg. for just 2 people it was just too large and i felt i was wasting too much charcoal for just 2 people.

[GPMPoolandSpa]

That's the beauty of lump charcoal. There is no waste because what you don't use today can be re-lit tomorrow. The Egg uses very little charcoal because of its ability to hold the heat in. We've cooked an 18 hr. pulled pork on a single load of lump.

[fishfry10]

Hey nice job guys. i am going to use this recipe. Keep making these Videos! It helped me decide to buy one of these Eggs in the first place.

[KC2BKM]

The Green Egg is Awsome BUT very pricey you can build a UDS for less then $50 and make as good if not better ribbs. But good luck with your sales.

[DiamondNeils]

Thanks for the video but could someone please shut that siren up!!

[GPMPoolandSpa]

Thanks for the comment, bm5447.

We kinda forgot all about the membrane when we shot this!

[bm5447]

a paper towel works great to remove the membrane on the back of the rib, it gives you a good grip. Removing this membrane also allows your rub or seasoning to penetrate into the meat. It is a little bit of a pain in the ass but I also agree it makes a slightly better difference.

[pokerdude818]

i like geen eggs and ham better!!!!!

[linglingfan]

I watched this whole thing to find out if removing the membrane made a difference or not... and you never told me! oh why must you tease me?

[GPMPoolandSpa]

Sorry about that. We think the ribs are better if you remove the membrane.

[gretscher]

Nice video. Thanks for posting.