Today I talk about my top 4 tips for successful grilling. So easy if you follow them to produce great grilled chicken, steak, grilled pork or even grilled seafood. If you keep your grill hot, brushed, oiled and let the grill cook instead of …
The Big Green Egg is the finest BBQ smoker and grill money can buy, period. I own the xl egg and it has been an amazing piece of equipment from day one.
Eggs are very heavy duty, and very heavy. Mine weighs over 200 lbs. They are made of ceramic which holds in the heat. The design of the egg is perfect simplicity, with it’s air damper below (with ash screen for safety) and top mounted cast iron chimney that is fully adjustable, the egg performs like magic. you can get your egg to nearly 750 degrees for HIGH HEAT cooking, like making 2 minute thin crust pizza, or it can run at 250 degrees forever which allows you to make true Southern BBQ. Try this on a regular grill or smoker..aint gonna happen!
The egg is a superior grill as well, fire up some lump charcoal, toss on the heavy duty grill grate and you’re ready for grilling perfection. With the top down, the oven roasting effect combined with the high heat under your food produces a golden brown exterior and moist interior.
I literally could go on and on singing the praises of The Big Green egg, but I will leave you with this advice….GO BUY ONE RIGHT NOW…you will have no regrets!
Chef Keith Snow
Created by: Chef Keith Snow
Active Time: 20 minutes
Total Time: 6-16 hours
Recommended Beverage: beer
Baby Back Ribs are a summer staple and very easy to make. You’ll think of going into competition with this recipe. Try the recipe for BBQ sauce for dipping or mop it on, which ever way, make this next time your grilling.
4 lbs baby back Ribs rinsed and dried
1/2 cup Harvest Eating Low n Slow BBQ Rub or your favorite rub
1 recipe BBQ sauce
1. Place each rack of ribs onto a large piece of foil.
2. Sprinkle rack with spice rub on top side sides, should be heavily coated
3. Wrap each rib in the foil and refrigerate for 3-12 hours.
4. Remove from refrigerator and allow racks to come to room temperature.
5. Place the ribs on a preheated smoker set at low or about 250 degrees , add some of your favorite smoke wood, I love white oak!. Make sure your heat is evenly distributed. Cook the ribs low and slow for 3-4 using a tin foil drip pan to catch and drippings. When the rib ends start sticking out and the rack when picked up in the middle breaks, there done.
8. Coat with BBQ sauce (optional) and more rub, place face down and let heat increase, leave on for 15 minutes being careful not to burn, then serve.
Chef’s Notes: I can’t stress how important it is to NOT cook these over the blazing heat…turn the smoker way down to 250. If you overheat and they cook fast, burn and they will not be tender.[/private]