Ribs on Egg - take 1

In the past year we have smoked ribs 3 or 4 times. Each time before has been on a cheap Charbroil charcoal grill. Temp and airflow were almost impossible to control on it, and both times I had to replace charcoal in the middle of the cook, which exposed the meat to cold outside air for 5+ minutes. The ribs came out well each time, but it was a massive pain to monitor the grill for temperature.

We tried a similar recipe on the Egg, and found it much easier overall. I smoked for ~4 hours at 225*F. Then brushed with sauce quickly and cooked for 10 or so minutes more.

Recipe:

- 2 racks ribs (we used baby backs this time)

- Rub:

• brown sugar
• white sugar
• smoked paprika
• salt 
• garlic powder
• ground black pepper
• ground ginger powder
• onion powder

- Apple juice for spritzing

Steps:

Night before:

- Wash and dry ribs, remove membrane from bone side

- Coat ribs in olive oil

- Coat ribs in rub

- Cover and put in fridge

Day of:

- Take ribs out an hour before cook

- Prep smoker with wood chunks (we used hickory this time), should be at 225*

- Put ribs on grill for ~4-5 hours

- Spritz with apple juice every hour or so 

- Wrap in foil and put in ice chest for ~1-2 hours

- Brush with sauce, put back on heated (direct) grill at ~400* for 5-10 minutes

Results:

Changes to consider:

- Cherry wood instead of hickory

- Texas crutching with some apple juice

- Not spraying with apple juice (so more bark forms)

- Water pan in the grill

- Brushing with honey, brown sugar or butter when put in the foil for resting

- Trying with full cut ribs instead of baby backs

The Big "Comeback": First Big Green Egg Cook (Filipino BBQ)

Testing, testing.. this thing still on?

After a 5 year hiatus, PorkPile will be making a "comeback". In place of the previous long photo essays "we" will be posting quick recipes with pictures. Our goal is to post once a week, but you all know how these things go... 
 
Anyway, we needed a relatively quick Friday after work meal (i.e., not one that takes 6 hours to smoke like the ribs that are currently going), so decided to whip up some Filipino BBQ. The meat stayed tender a couple days after cooking and made some good brunch with fried eggs this morning.
 
Recipe used: 

1/4 cu Filipino Silver Swan Soy

1/8 cu brown sugar

1/8 cu white sugar

3/4 cu sprite

juice of one lime

~1T salt

~1t pepper

one head garlic (smashed)

2 lb pork butt

 

Chili, Vinegar and Some more Silver Swan for dipping

Steps:

Day 1:

- Mix marinade ingredients

- Slice butt

- Marinade for ~22 hours in fridge

- Soak skewers (night before)

 

Day 2:

- Simmer, strain and cool remaining marinade

- Gril for ~10 minutes at ~350-400

- Baste with remaining marinade 2-3 times

 

Results:

 

 

 

 

Changes to consider for next time:

- No hickory in coal

- Marinade 2 days

- Slice butt thinner

- Find some calamansi to replace lime

- More fat on the meat (this is a Cil recommendation)