From the Wall Street Journal Why You Should Make Boeuf Bourguignon In Your Backyard This radical rethink of the recipe for a bistro staple, slow-smoked on a Big Green Egg, infuses the classic with new charisma
I'm smoking two racks of baby back ribs today. How should I do it? 250 for 4 hours until they bend and break correctly?
Then what is right. Someone tell me. I've done them for like 6 and they never bend enough or crack. Then they dry out. Idk what I'm doing wrong with BB
That's why I do spares man. I've never actually cooked bb myself. I'd do spares for that length/temp though so that's why I assumed it was too much for bb.
I typically wrap em in foil with butter or honey after about 2 hours Then after about an hour I'll pull the foil off and throw them back in for a short time to get the color and feel right, sometimes its 15 minutes sometimes it another hour You can glaze again after you pull the foil if you like
Where Eagles Dare hot n fast is my favorite baby back method. 275 should get you there in 3 hours, no wrap needed. I wet mop mine **hate shield**
Follow the 2/2/1 method. https://www.smoking-meat.com/july-12-2012-221-baby-back-ribs-on-big-green-egg-ceramic-cooker
If you're feeling frisky, consider using Tabasco rather than mustard as the binder for your rub. A buddy of mine does this with pork butts and it is phenomenal. Never tried it with ribs but would like to. Adds a slight bit of heat and taste but not too much by any means.
I've had good success with it but I see your point. I've also fucked up the 2/2/1 method and ended up with ribs with bite. I think it's just generally a good method to follow for baby backs
Currently at work so I don't have it handy, but this guy follows a variation of the 2/2/1 method that results in some bite if I recall correctly. It's a good book worth picking up for beginners
My BGE has been at a buddy's house since November while I've been living in an apartment and house shopping. Now that the weather is nice, really missing that thing.
Imma go with with like a 2/1.75/.6 shit Just put them on, they'll be done at 7ish. Ppl will eat them and shut up
You are absolutely right, I should have qualified my statement better. Maybe McDonalds will start serving them because volume absolutely means quality.
I didn’t say quality. You said no one would want them. That’s obviously not true based on their sales
They have a grocery store in here. I took a 6 pack of mickeys up. They told me I couldn’t drink any of the 6 pack with my meal. That’s my only complaint
Baby backs for me. 250* for 4 hours on these... If they're a thinner slab, usually go 3+ hours or so.
They always looking fucking great. Good and juicy. Had a little too much pull off the bone, probably not cooked long enough, idk. Did like 2/1.5/1