Baby Back Ribs

3" Filet

Boston Butts

Ribs

ribs with yellow mustard and Dizzy Dust

After 3 hours

After 5 hours

230 grate temp

3-1-1 method

apple juice spritz

Hickory Smoked Pork Loin

A 3.25 boneless pork loin rubbed with Dizzy Dust, smoked with hickory chips.

Cooked until internal temp was 145 degrees, foiled and rested. Seared at 600 degrees.

Moist, juicy, pork.

Big Green Egg: Eye of Round Roast

A 3.5 pound eye of round roast.

Cooked to an internal temp of 125. (Grate temp 235) Seared at 610 degrees.

On a sandwich with creamy horseradish sauce.

And bacon!

Cheeseburgers

Steak

New York Strips
2.5" thick
3.49 pounds total weight

Steak and Salmon

The lump reducing ring.

Hanger and cast iron grate.


Fillet Mignon. 2.65 pounds total. 3 inches thick.

Salmon. Dizzy Pig's Tsunami Spin and Raging River.

Boston Butt

Steak

2.5 inch New York Strip (1.5 lb)
rub Dizzy Dust's Cow Lick
2 minute sear per side (lid down)

Ribs

3 pound baby back ribs
yellow mustard and Dizzy Dust rub
6 hours @225
1 hour @ 275

3 Pound Baby Back Ribs

Two nice big slabs of baby backs.

Rinse the blood and pat dry.


Cheap yellow mustard and Dizzy Pig Swamp Venom rub.

6 hours and 45 minutes later.


A couple of different things about this cook.

Raised grid (standard)
225 grate temp (trying to find the sweet spot)
No water in the drip pan
6 hours at 225
45 minutes at 260
Sweet Baby Ray's sauce applied last 15 minutes

3 hours flip
1 hour flip
2:45 hours

50/50 apple juice and apple cider vinegar spray every 30 minutes after the first 3 hours

There was no char on the sauce higher temp or more time needed.

The thickness of the ribs added to the cooking time. Normally 5 to 6 hours on baby back ribs.

Boston Butt

The seasoning. Dizzy Pig Swamp Venom Rub and cheap yellow mustard.

19 pounds of pork.

Slathered with yellow mustard.

Heavily dusted with rub. About 4-5 ounces.


After 15 hours at 225 grate temperature.


I did one fat cap up and one fat cap down. Not much difference fat cap up in the future.

Remember after cooking, removing the bone(s) and fat. You get about 60-65% of pre-cooked weight.

Big Green Egg: Baby Back Ribs

A slab of baby back ribs. Yellow mustard and Dizzy Pig's Swamp Venom Rub.

After 3 hours at 275 degree grate temp.
After 4 hours. Sprayed with a combo of apple cider vinegar and apple juice every 30 minutes after the first 2 hours.

Plated and ready to eat after 4 hours and 15 minutes.


Notes: Next time grate temp at 230 degrees.

Big Green Egg: Salmon

2 eight salmon fillets. One with a mustard maple sauce. One with evoo and a salmon rub.

Done. Pulled the salmon at 137 degrees.