Big Green Egg help... - Home Brew Forums
Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Big Green Egg help...

Reply
 
Thread Tools
Old 05-24-2012, 11:27 AM   #1
WildGingerBrewing
HBT_LIFETIMESUPPORTER.png
 
WildGingerBrewing's Avatar
Recipes 
 
Mar 2010
McKinney, TX
Posts: 16,312
Liked 2301 Times on 2218 Posts



I have been smoking meat on a barrell smoker with a fire box for 20 years. It's the only way I know how to do it. I never put my meat over direct heat, that's why I prefer a fire box. However, this weekend I will be at my folks house for the holiday and they want me to smoke my ribs. Problem is, my dad has a Big Green Egg and I have no idea how to smoke on this thing! Can anyone give me some pointers. Short of putting them on the gril for an hour or so and then moving them to an over at a low temp for a few hours, I have no idea where to begin. I smoke ribs on my smoker for 8-10 hours but I think over direct heat I would have some pretty burned ribs. Thoughts?

Thanks.


__________________
Doritos are evil. Taco Bell is evil. Ergo, Ginger is Satan. - Shecky
I should have known the thought of Ginger's wang flopping would be enough to kill the TR. - KCBrewer
I'm getting terribly curious about Ginger's pp. - SharonaZamboni

 
Reply With Quote
Old 05-24-2012, 11:30 AM   #2
bad67z
HBT_SUPPORTER.png
 
bad67z's Avatar
Recipes 
 
Feb 2009
Columbus, Ohio
Posts: 1,878
Liked 110 Times on 77 Posts


Try PMing EdWort, he owns a number of the GE smokers.



 
Reply With Quote
Old 05-24-2012, 05:07 PM   #3
WildGingerBrewing
HBT_LIFETIMESUPPORTER.png
 
WildGingerBrewing's Avatar
Recipes 
 
Mar 2010
McKinney, TX
Posts: 16,312
Liked 2301 Times on 2218 Posts


Thanks!
__________________
Doritos are evil. Taco Bell is evil. Ergo, Ginger is Satan. - Shecky
I should have known the thought of Ginger's wang flopping would be enough to kill the TR. - KCBrewer
I'm getting terribly curious about Ginger's pp. - SharonaZamboni

 
Reply With Quote
Old 05-25-2012, 01:23 AM   #4
jefflane510
Recipes 
 
Jan 2012
East Conway, NH
Posts: 34
Liked 3 Times on 3 Posts


Does your Dad have a plate setter? It looks like a pizza stone with legs. That's the key to smoking on an egg. It'll create convection currents and protect the ribs from direct heat. Pretty simple design, and very effective.

If they don't have one, you might be able to improvise with a pizza stone or thin fire bricks. Or you could just change the menu and go with steaks

Jeff

 
Reply With Quote
Old 06-29-2012, 06:57 AM   #5
cfonnes
Recipes 
 
Jun 2010
Utah
Posts: 929
Liked 64 Times on 49 Posts


Marinate, dry rub, etc....

Heat to 200 - 220.

Add ribs and a handful of wet hardwood.

After two hours wrap in tinfoil with a little sauce.

Put back on heat for another hour.

Enjoy.

 
Reply With Quote
Old 06-30-2012, 01:23 PM   #6
carlisle_bob
Recipes 
 
Apr 2012
Carlisle, PA
Posts: 1,205
Liked 29 Times on 28 Posts


Hi

I wonder how all this turned out. The smoke session was over a month ago...

Bob



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Green gasket replacement jammin Meat Smoking, Curing and Sausage Making 0 03-06-2012 04:37 PM
Green Mountain Pellet Smoker/Grills mattmuir Meat Smoking, Curing and Sausage Making 0 02-26-2012 12:28 AM
Big green egg guys Ryanh1801 Meat Smoking, Curing and Sausage Making 7 08-31-2011 02:14 AM
Big Green Egg opinions cfonnes Meat Smoking, Curing and Sausage Making 43 06-19-2011 05:07 PM


Forum Jump