Pork Recipes

Big Green Egg Pork Tenderloin

Pork tenderloin on the Big Green Egg is not only delicious it is easy to prepare as well. When making pork tenderloin on the Big Green Egg you must decide on which method you would like to use, direct or indirect. Both methods for pork tenderloin work well, but prefer to grill my pork tenderloin direct on the Big Green Egg.

To grill your pork tenderloin you need to set up your Big Green Egg for direct cooking. Get your fire going and stabilize your Big Green Egg at 350*.

For the best results, take your pork tenderloin out of the fridge a few hours before you grill it on your Big Green Egg. Season the outside of the pork tenderloin with your favorite rub.

Place the pork tenderloin on the Big Green Egg and grill on all sides. Keep turning your pork tenderloin until it reaches an internal temperature of 145*. Once you remove your pork tenderloin from the Big Green Egg let it rest for about 10min. before you slice and serve.

I think once you try pork tenderloin on the Big Green Egg it will make it on your dinner menu more often.

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Be the first to comment - What do you think?  Posted by SmokinSteve - April 13, 2012 at 10:45 pm

Categories: Big Green Egg Recipes, Pork Recipes   Tags: , , , , ,

Baby Back Ribs on The Big Green Egg

 

Big Green Egg Baby Back Ribs Recipe

I make baby back ribs on the Big Green Egg all the time and they turn out great every time we make them. I would love to think that the success of the ribs is based solely on my great cooking skills, but let’s face the facts, the Big Green Egg makes anyone look like a pro. I have never used a piece of cooking equipment that is so forgiving. There are many recipes out there for baby back ribs for the Big Green Egg. This is the one that I like to use the most.

Ingredients

2-6 Racks Baby Back Ribs

Fat Fred’s Dry Rub (or dry rub of your choice)

Apple Juice

Yellow Mustard

Sweet BBQ Sauce

 

Take the ribs out of the package and remove the membrane from the back of the ribs. The best way to do this is to slide a knife under the membrane on one end of the ribs and then peel the mambrane off of the ribs

After the membrane has been removed cover both sides of your baby back ribs with the yellow mustard. Now that the ribs are covered with the mustard take your Fat Fred’s Dry Rub and cover both sides of the ribs. Once they are covered wrap the baby back ribs in cellophane and place in the fridge for at least 3 hours.

Now its time to start up the Big Green Egg. We are going to cook the baby back ribs over indirect heat and on the V rack. Place the lump charcoal in the firebox and light. Add wood (soaked overnight) of your choice for smoking. Place the plate setter on top of the fire ring feet side up and place the grill grate on top of it.

Get the temperature stabilized at about 220 degrees.

Put your baby back ribs on the V rack and place them on the Big Green Egg. Slow cook the baby back ribs for 4 1/2 hours. Every hour spray the ribs with a mixture of the apple juice and the dry rub.

During the last 1 1/2 hours drizzle the ribs with the BBQ sauce if you like. This is more a matter of personal choice and is not required.

You just can’t beat ribs cooked on the Big Green Egg. I’m sure once to try this recipe for baby back ribs you will fall in love with it as much as my family has.

 

 

 

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Be the first to comment - What do you think?  Posted by SmokinSteve - August 22, 2011 at 11:54 am

Categories: Pork Recipes   Tags: , ,

Big Green Egg Pork Chops

Big Green Egg Pork Chop Recipe

Start off with fresh center cut pork chops from your local butcher shop. Don’t be tempted to use pork chops out of the freezer. Ask your butcher for bone in chops about 1 1/2″ thick.

After you get your chops home place them in a pan and drizzle them on both sides with a quality olive oil. Rub the chops with garlic and rosemary. Grind some cracked pepper on each side. Squeeze the juice of one lemon over the chops and let them rest for about an hour.

Start up your Big Green Egg and get the temperature set at 450 degrees.

Place the chops on the grill rack of your Big Green Egg

Sear the chops on both sides and cook to a temperature of 150 degrees.

After you take them off of your Big Green Egg let them rest for about 5 min. this will help to keep your chops moist.

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Be the first to comment - What do you think?  Posted by SmokinSteve - August 16, 2011 at 7:08 pm

Categories: Pork Recipes   Tags: ,

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