// //

Big Green Egg: Oak Smoked St. Louis Cut Ribs

Saturday, July 6th, 2013

Posted by johngl

This is my first Fourth in Maryland; it needed something special.

BigGreenEggRibs

I think this will suffice.

It all began a few days ago.

rawribs

I thought I was only buying two racks. I got a bonus!

silverskin

Don’t forget to remove the silver skin.

noshynessallowed

Don’t be bashful with the rub. My recipe can be found here.

Now, alls-ya-gotta-do is wrap these up and pop in the fridge for at least two days. Believe me, it is worth it.

ribrub

Above, it’s the same rub two days later.

While the ribs rest on the counter and warm up a bit, get the egg ready. It’s really pretty simple: fire up the charcoal, get it stabilized at about 225°F, add a hunk of native Maryland oak, give the grate a rub down with your wire brush, and apply ribs.

In a couple of hours, they look like this:

BigGreenEggRibs

Yep, that’s the same shot that’s at the beginning of this post. I thought it worthy of a repeat engagement.

So, three hours on the Egg, then about five more hours on a sheet pan (tightly covered with foil)  in a 200° oven.

halfrack

That about does it. With the application of the homemade BBQ sauce (recipe here) you’re ready to go.

I think that deserves a closeup.

upreallyclose

Tender, juicy, with just the right amount of tug from the bone. All that’ll be left is …

dregs

Oh, one more thing: Wine! This meal deserves a special bottle:

deadletteroffice2005

This 2005 Dead Letter Office Shiraz (Australia) is sourced from two regions: 75% McLaren Vale and 25% Padthaway and is probably the best screw-topped bottle of wine I’ve ever experienced. Very dark in color, with lots of spice on the palate, this chewy wine was a perfect match with the ribs. Black fruit, blueberry, and vanilla on the nose translates to a classic fruit bomb’s jammy mouth feel.

This Fourth in the Forest is one to remember!

Tags: , , ,

2 Responses to “Big Green Egg: Oak Smoked St. Louis Cut Ribs”

  1. Hey man – so glad you’re back to posting. I am so going to steal your rub and maybe the sauce too. It took me a long time to learn the tug test instead of time/temperature – makes all the difference in the world.

    Funny, I read this (two times) over the weekend and kept bringing it up to my wife. Must have left an impression ya think? (grin) So this makes the third visit to your first fourth post. Hope it doesn’t screw with your stats. (grin)

    • johngl says:

      Thanks David! While I probably won’t be posting as much as I used to, I found I missed it though it could be I just missed cooking. It’s been a while.

      Thank you for hanging in there and offering your support!

Speak up, you know you want to!

If you'd like to follow comments or get email notifications when new posts are published, please check the appropriate box(es) below. Once submitted, you'll automagically get added to the active subscribers list!

« Back to text comment


Best Food Blogs