BBQ Pork Recipes

Pork Rib Cook Off | Home BBQ vs. Store Cooked

I put my skills to the test when I picked up this precooked store bought baby back ribs and BBQed up some St. Louis style cut pork ribs. I cooked these ribs on the big green egg for about 4.5 hours at 275 degrees with a huge oak log and lump charcoal. These ribs were pre-cut at the store. Normally, I like to eat the full spare rib or at a minimum trim the ribs myself. You get more meat for the price and I feel more connected to the cook if I do the trimming. I used a generic BBQ rub on the ribs and only scored the membrane. Scoring the membrane instead of removing it has been my preferred method for the last year. My philosophy is that the membrane keeps some of the juice and fat in the ribs and allows for quicker cook times and for juicier ribs.

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Temperature Probe: Maverick XR-40
Temperature Probe: Maverick ET-733
High Heat BBQ Gloves: TROOPS BBQ
Insulated Food Gloves:
Weber Smokey Joe Gold
Cast Iron Grate
Shredder Claws
Royal Oak Lump Charcoal
Charcoal Starters: Wooly Wood
Mahogany Lid Handle for Big Green Egg
Replacement Big Green Egg Mates Shelves
Camera: Canon 60D
Digital Recorder (H4n)
Rode Lavalier Go Microphone

Original of the video here

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