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Very helpful, thanks, I have a green egg haven't used it in 2 years, well, it is alive now, thanks to this video..

@GrillThisSmokeThat

21 күн бұрын

Great to hear!

Tip of the day. Turn the temp dial to your desired temp straight up. That way you can see what the temp is at a glance. Works for me for the the past 15 years. I NEVER have had a fan. temp control. Learn as you go and know your Big Green Egg. Chef Jerry

@GrillThisSmokeThat

2 жыл бұрын

I do the same thing on almost every cook.

Can’t go wrong with anything from brother Malcolm. Thanks for sharing!!!

@GrillThisSmokeThat

2 жыл бұрын

Thanks! It’s a good one for sure.

Thanks for sharing great job

@GrillThisSmokeThat

3 жыл бұрын

Thanks! I just put some ribs on the egg!

Thanks great video

I love your videos. Subbed. All the best to you. Thanks.

@GrillThisSmokeThat

4 ай бұрын

Thank you so much! I appreciate the support.

The video was great but I'd really like to have one of those Master's shirts!

@GrillThisSmokeThat

3 ай бұрын

I would love to have more of them! I haven’t been in 6-7 years.

I’ve always used the RedOak tumble weeds to ignite fire. But I like the more economical way with oil soaked paper towel. Could you please let me know what oil your using? Thanks !

@GrillThisSmokeThat

Жыл бұрын

You can use any cooking oil. I usually use left over oil from frying.

Can you make a video on how to make the oil soaked paper towel starters?

@GrillThisSmokeThat

Жыл бұрын

Here you go! kzread.infoFuUe3neQp8E?feature=share

@cdplayadavid7916

Жыл бұрын

@@GrillThisSmokeThat Thank you

I will say I have mastered ribs in the BGG. My cooking method is identical to yours.. Then my end method is to put them in aluminum throw away pan with liquid in the bottom, cover with foil, cook for an hour or so. Then, sauce on the grates after that 🤤 What I haven’t mastered is the temp control. I had to wait 4 hours one day for the temp to come down so I could start cooking. I always start at 4 or 500, then wait. So frustrating sometimes.

@GrillThisSmokeThat

11 ай бұрын

Nice! I use the pan method sometimes now too! Makes it easier! Catch the temp on the way up. I light it then add the heat deflector once I hit about 300. That brings the temp right back down.

@rickallen6378

11 ай бұрын

For low temp cooks I get it up to the temp and then immediately close the vents to a ball park setting. Don't let it get up to 3-400.

You show a “bowl” that catches the ashes…where do you get it and what is it called by BBE? I have a slide out ash catcher, but yours looks simpler…I have tried your recipe and it is great (the times are longer) I use a remote thermometer (iGrill) to be aware of the meat temp…I just prepare like you showed…spray every hour with the apple-juice-cider mixture…and the wife said “the best ribs I ever cooked”…which included Tuffy Stone’s. I do use Tuffy Stone’s BBQ Rub. Great video!

@GrillThisSmokeThat

3 ай бұрын

It’s the kick ash can. kickashbasket.com/products/large-kick-ash-can?gad_source=1&gclid=EAIaIQobChMI2rjSkrXJhQMVoDnUAR235QYREAQYASABEgJ3M_D_BwE

Sorry did you mentioned what size is your green egg? And what size rib rack do you have?

@GrillThisSmokeThat

Жыл бұрын

I have the Large BGE. The rack I use is a Weber rack. Not sure what size it is.

So what was total cook time? Seems it was only 2 to 3 hrs??

@GrillThisSmokeThat

2 жыл бұрын

It takes about 3 hours.

What is he soaking that paper towel in? Seems like a way to save money on igniters.

What was that foil cover plate?

@adamnflorida

Жыл бұрын

It's called a plate setter. It basically protects the meat from the over the fire heat.👍

@GrillThisSmokeThat

Жыл бұрын

It’s a heat deflector

so u need to let the smoke clear up before placing your meat on?

@GrillThisSmokeThat

9 ай бұрын

I recommend it. Otherwise your will get a bitter smoke flavor.