Ray Lampe’s Big Green Egg Cookbook makes a great gift for all outdoor cooks – even if you’re not an EGGhead (yet!), you’ll love the versatility of the Big Green Egg and the world of flavor it can open for you!
The Ultimate Big Green Egg Ambassador, Ray “Dr. BBQ” Lampe has finally written the ultimate cookbook for EGGheads – packed with more than eighty great recipes covering all the diverse techniques that the versatile EGG can deliver!
Noted for classics like the NFL Gameday Cookbook and BBQ RoadTrip, Dr. BBQ now puts his spin on EGGing with four amazing segments:
Grilling recipes like Crispy Lobster Quesadilla and the Bacon and Egg Cheeseburgers
Smoking is next with his proven favorites like Dry Rubbed St. Louis Style Ribs and new ideas like Dr. BBQ’s Smoked Meatball Gumbo
Baking is where you’ll learn how to make Dr. BBQ’s favorite Thin Crust Pizza with Italian Sausage and Blueberry French Toast Casserole
Roasting is where Dr. BBQ knocks it out of the park with a Porchetta Style Pork Roast and Herbed-Up Prime Rib
Page after page of mouth-watering recipes so appealing you will want to try them all!
Memphis Dry-Rubbed St. Louis-Style Ribs
Recipe from: Ray Lampe’s Big Green Egg Cookbook, Andrews McMeel Publishing
Prepare the EGG to cook indirect with a Drip Pan at 300°F/149°C with Hickory Wood added for smoke flavor. To make the rub, combine all of the ingredients (listed below) in a small bowl and mix well. Peel the membrane off the back of each slab of ribs. Season the ribs on both sides using about half of the rub. Let the ribs rest for 15 minutes, or until the rub is tacky.
Lay the ribs, meaty side up, on the EGG cooking grid and cook for 2 hours. Flip the ribs and cook for 1 hour longer, or until the ribs are nicely browned on both sides.
Lay 2 big doubled sheets of heavy-duty aluminum foil on a work surface. Lay a rib slab, meaty side up, on the center of each doubled foil stack. In a small bowl, stir together the apple juice and vinegar, mixing well. Fold up the edges of each foil stack and then add 1⁄4 cup of the juice mixture to each packet. Close up each rib packet snugly, being careful not to puncture the foil with a rib bone. Reserve the remaining 1⁄2 cup juice mixture.
Put the ribs back in the EGG and cook for 1 hour, or until tender when poked with a toothpick or fork. Remove the ribs from the foil packets and place them, bone side down, on the grid. Drizzle the ribs with 1⁄3 cup of the reserved juice mixture and sprinkle them with some of the remaining rub. Cook for about another 15 minutes, or until the ribs are dry.
Transfer to a platter and drizzle with the remaining juice mixture. With a big knife, cut the ribs into individual bones. Serve with any remaining rub on the side.
Makes 4-6 Servings