New Toy xl green egg / homemade table

[Tmitch]

I have entered into the world of eggs. After many years with wsm's and stick burners here we go. I have only done two cooks so far and both were successful.
First one was filets and lobster 600* hot and fast. Very tasty. Next was hot and fast on a couple of marinated pork tenderloins. They were awesome. Ready to go low and slow. Anyone have ideas for pork ribs ? That's on the agenda for tomorrow. Thinking 2-1-1 ? 350* ?

 

[bajatom4934]

bajatom4934

I think your temp is too high for your rib cook. I would go more towards 250/275. The BGE is just like an oven/smoker. You are going indirect with a place setter legs up and a drip pan underneath are you not? Good luck.

 

[Smoking Piney]

Congrats on the BGE. I love mine.

For ribs on the BGE, I like going turbo: 350 indirect (plate setter legs up), no foil, no flip, until they bend right / probe tender with a toothpick - about 2 hours. This method has consistently worked well for me on the BGE.

 

[wayne77]

Low and slow is usually considered 225 or lower. You can do them at 350 but at 4 hours they'd be way overdone, especially if you foil.

 

[tnfan47]

Depends if it's spares or baby backs. Obviously baby backs will take less time than spares.

 

[sparctek]

Congrats on your new BGE. I just purchased a Kamado Joe about a week ago and am in the process of learning it as well. From some of the reading I've done in different forums/groups I think people do indirect at around 250-275 until they pass the bend test or toothpick test.

I'm going to try that this weekend and see how that goes.

 

[Hotch]

Welcome to the BGE. You may want to visit "The Ceramic Grill Store" on the web.
Tom makes a lot of great accessories for the Big Green Egg that gives it more versatility and cooking space.
If you have any questions on how or what they do just call him direct. His store is located in Denton TX.
You can also attend some of the EggFests put on around Texas and experience first hand all that the BGE can do.

I recommend also joining to the Egghead forum. They are a bunch of great guys and will answer any questions you may have.

And again, welcome!

 

[mnbadger]

I usually smoke on my egg around 275-300.

Damn your egg is white inside! :shock: I forgot that's what they look like when new. Mine is BLACK

 

[rjdanko]

I guess I will be the first to say you did a hell of a nice job on the table..

 

[cowgirl]

Congratulations on the egg. The table is beautiful, nice job!!

 

[hittman]

I smoke my ribs on my egg at 250 plate setter with legs up and a few chunks of pecan or cherry. I smoke for a couple hours or so until they have a great color and wrap in foil till done. They turn out great.

 

[Tmitch]

Baby backs

Thanks for all the advise. I found some baby backs in the freezer so that's what I'll be cooking. I will run at 250* for low and slow and see what happens. I had fun building the table out of teak / mahogany and a maple top. I've decided to thin the herd. Sold my two 22" wsm's last weekend. Will be selling my vertical offset and old new braunfels horizontal stick burner this weekend. Will never part with my old favorite green head preformer. Downsizing is like therapy.

 

[Enrico Brandizzi]

You are a talented man Mitch.
Complimenti for your new BGE

 

[hurricanedavid]

Nice rig.

 

[legendaryhog]

Nice table! Looks almost exactly like mine did....10 years ago. Now...still functional, but not nearly as pretty as yours.