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Old 12-31-2007, 01:40 AM   #21
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I salute you. From one q'er to another. I've known a few people with the egg and they love it. Holds the heat well.
Looks like we do ribs real similar. I was waiting to see if and hoping you did add yellow mustard. I put mine on first to help hold the spices on and let the vinegar start on the meat. Love it.
Right after we finished the Choo-choo BBQ, we had a block party. I was able to fit 18 full racks on at one time and have them all come off at the same time. The neighbors were REALLY happy!

On the table that folds down behind me (next to 2 of the.....few brews I had that day are 2 of the 4 total aluminum pans that I filled.



PS Ever do a turkey on the egg? I tried for it Christmas. Dayyum it wuz gud!

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Old 01-01-2008, 01:26 AM   #22
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Bought a Big Green Egg today - been posting about it in another thread. We decided to try this rib recipe for it's inaugural run. Here is the finished product:



We had already eaten about half of them before I had the presence of mind to take a photo. Both my wife and I agree that they were, without a doubt, the best ribs we have ever had!

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Old 01-01-2008, 02:02 AM   #23
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Congrats! Looks great! Your life will be forever better now.

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Old 01-09-2008, 08:35 AM   #24
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I like the egg but it makes my BBQ seem sort of ghetto..



But there is NO argueing with results...



I've cooked a whole case of St Louis ribs on her at once and they came out perfect. I open her up every few houirs and move the racks around for more even cooking.

PTN

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Old 01-09-2008, 11:10 AM   #25
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Ghetto is good! Get the smoke anyway you can! The smokestack rocks. It extends beyond the picture. How big is that pig?

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Old 01-09-2008, 12:00 PM   #26
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wow 900$ for those!!! holy hell Thats gonna be some investment!

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Old 01-09-2008, 12:15 PM   #27
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Quote:
Originally Posted by EdWort
Ghetto is good! Get the smoke anyway you can! The smokestack rocks. It extends beyond the picture. How big is that pig?
It's only about 80 lbs. I've done them as big as 225 in the roaster but it gets a little snug.

And the smokestack is an exhaust pipe from a city of Boston ambulance. Or if would have been if it ever reached the garage. But I don't know anything about that.

You should come up to the Boston Spring Fling. I'll do another pig.

Paul
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Old 01-09-2008, 12:21 PM   #28
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Quote:
Originally Posted by chriso
:

how do you remove the membrane from the other side? Is it tedious to do? I had never heard of doing that, but it makes fantastic sense.

It is not that hard to do. Start off with a very sharp pairing knife and cut just under the silver skin on the back of the ribs. Hold the blade as level to the meat as possible while getting started . Once you have a corner up it will normally just pull off (takes a bit of force, but take it slow and it will come off)but if it tears, just start from the opposite corner.
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Old 01-09-2008, 01:17 PM   #29
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Quote:
Originally Posted by chriso
Also, how do you remove the membrane from the other side? Is it tedious to do? I had never heard of doing that, but it makes fantastic sense.
Here's an excellent description and video:
[youtube]A9plB5BYhj8[/youtube]

It really makes a big difference in the texture of the ribs when you eat them, and also allows much better penetration of spices to the inner side of the rack.
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Old 01-09-2008, 03:25 PM   #30
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WOW. That video is great, I had no idea it was so stupid-simple!

Can't wait to try this out!!! mmmmmmmmm ribsssssssssss...... I need to go find some lunch now.

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