Help! Big Green Egg Problem!

Looking forward to a review, Uro.

As a side note, would brining the ribs make any difference? I envision something like an apple juice brine, but I've never tried it.

 

Sorry I missed your post last night. PM me your address and I'll send some rub and Powerpig BBQ sauce. New secret ingredient to the sauce and it's amazing!

 

On a side note to the ribs, most people like them falling off the bone. In competition, they want them to stay on the bone and have a somewhat firm texture.

 

if you want the meat to fall off the bone, brown on a grill then slow cook in a crock pot. meat will be extremely tender.
ed

 

Once you start brining, you will be a fan for life.

Brine a turkey overnight, then grill it.

1 cup kosher salt to 1 gallon of water. You need enough solution to cover the bird. I have a large tuperware type container that holds a big bird. Add in whole peppercorns, some fresh thyme, sage and rosemary. You can use a plate on top of the bird to weigh it down into the solution when the bird tries to float.

I make space in the beer frig in the garage and brine overnight. Remove from brine, rub dry, stuff the cavity with a cut lemon and more fresh thyme, sage & rosemary. Then onto the grill with apple juice in a tray and applewood for smoke.

 

I brine my turkey also. I've tried brining a few cuts of pork and found straight from the butcher is best, IMO.

 

I like to brine bone-in pork chops for ~ 2 hours.

Someone needs to start breeding fat back into pigs.

 

I forgot to mention you need to rub UNSALTED butter all over the outside of the turkey.

 

Never could figure out why people boiled perfectly good peanuts.

 

To be fair, the only boiled peanuts I've ever tried were prepared by a guy who transplanted here from Louisiana. He also puts rice in his chili, so that tells me a great deal about his cookin'.

When you get those ribs perfected, I'll happily let you show me what I've been missing out on.

 

2 hours no foil
1/2 foil
1/2 no foil

at 250 in my smoker for baby backs.

I used to be against foil, but a lot of competition bbq uses this method to some degree. You just have to figure out your timing.

 

BBQ is short for Ballparky

 

Yeah, sorry.

 

I'm disappointed, there's not a single post about green eggs in this thread!