Bering’s Big Green Egg Recipes

Berings Grilling Experts1

Bering’s Big Green Egg Baby Back Ribs

Ingredients:

2 Racks of baby backs (loin cut preferred)

Brining Solution:

  • 12 Cups of water
  • 4 Cups of vegetable stock (32oz)
  • ½ Cup of salt (non-iodized)
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons light or dark brown sugar
  • 2 Tablespoons of your favorite rub (optional)
  • Kosher salt
  • Pepper

Bering’s Big Green Egg Beef Ribs

Ingredients:

  • 3-4 Bones beef ribs- (make sure they haven’t been trimmed)
  • Kosher salt
  • Coarse ground pepper

Food Prep:

  1. Trim beef ribs of silver skin and unnecessary fat.
  2. If the membrane is very thick, simply score it with a small knife on the bones.
  3. Let ribs sit in baking sheet or cooling tack for one hour.
  4. Liberally sprinkle kosher salt all over ribs.
  5. If using temperature probe, insert into the deepest part of your ribs. (Make sure to avoid contacting a bone as this will produce false readings.)
  6. Let your ribs sit for an hour to 1½ half.

BBQ Items:

  • 4 Hickory or any of your favorite wood chunks like pecan or oak
  • Aluminum or green egg drip pan
  • Remote monitoring temperature probe
  1. Rinse wood chunks and set aside.
  2. Fill drip pan with about 1 inch of water.

BGE Set-up:

  1. Fill BGE with charcoal making a pyramid shape. You should still be able to see the outside holes.
  2. With vents wide open on bottom and top, light fire and after about 10 minutes, use your ash tool to stir the charcoal up. This will help the fire spread quicker.
  3. Place wood chunks on charcoal, with additional layer of charcoal. (Don’t fill past first ring.)
  4. Let fire burn for another 5 minutes. (Fire will begin smoking at this point.)
  5. Place plate setter (legs up) for indirect cooking.
  6. Place drip pan on top of plate setter. (This will be used to add moisture to the meat, plus take care of the fat drippings.)
  7. Place grill on plate setter.
  8. Close lid and leave vents open until temperature reaches 275 degrees.
  9. Insert probe into deepest part of rib meat.
  10. Place the ribs directly on grill, meat side up.
  11. Smoke the ribs at 275-290 degrees for at least 2-3 hours.
  12. After smoking for 2-3 hours, open the egg and take a look at how your ribs are cooking.
  13. If you have a remote monitoring thermometer or instant read thermometer, insert between the bones and check the temperature.
  14. Pull ribs when temperature reaches 200 degrees.
  15. Let cool for 20 minutes.

TIP:

Allowing the meat to come to room temperature will help the meat retain moisture and remain tender.

Place your wood chunks directly on the hot charcoal, this will accelerate the smoking process.

Bering’s Big Green Egg Grilled Lobster

Ingredients:

  • 4 Lobster tails
  • 3 Tablespoons unsalted butter
  • 3 Tablespoons grape seed or avocado oil
  • 1 Lemon

Food Prep:

  1. Use a pair of cooking sheers to cut down the sides of the lobster (opposite end of the shell).
  2. Use a small knife to cut down the middle of the flesh with a small incision.
  3. Heat 2 tablespoons butter and 2 tablespoons of oil in a small sauce pan until butter has completely melted.
  4. Cut tablespoon butter into two pieces, then two more pieces (4 total).
  5. Cut lemon in half.
  6. Use a small knife to remove a small piece of the flesh center.

BGE Set-up:

  1. Make mound of lump charcoal with electric starter or starter cubes in middle.
  2. With vents wide open on bottom and top, light fire and after about 5-10 minutes, use your ash tool to stir the charcoal into flat layer.
  3. Place grill on plate setter.
  4. Close lid and leave vents open until temperature reaches 425-450 degrees.
  5. Place the lobsters on the grill flesh side down.
  6. Place lemon on grill flesh side down.
  7. Cook for 3 minutes.
  8. Flip lobster and lemon over (shell should be down now).
  9. Use a basting brush to coat meat with oil/butter mixture.
  10. Add one piece of butter to lemon center.
  11. Cook for an additional 3 minutes.
  12. Remove lobster and lemon from grill.
  13. Allow both to cool for 3-5 minutes.
  14. Place a lemon pantry over lemon and squeeze lemon/butter mixture over meat.

Bering’s Big Green Egg St. Louis Style Ribs

Ingredients:

  • 2 Racks St Louis style ribs (2-3 Pounds each)
  • 12 Cups of water
  • 4 Cups of vegetable stock (32oz)
  • ½ Cup of salt (non-iodized)
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons light or dark brown sugar
  • 2 Tablespoons of your favorite rub (optional)
  • Kosher salt
  • Pepper

Food Prep:

  1. Mix water, stock, ½ cup salt, granulated and brown sugar (add rub if using) together in large container. Mix well with whisk until fully combined.
  2. Remove ribs from packaging and place into water brine.
  3. Place ribs in refrigerator for 1 ½ hours.
  4. Remove from fridge and rinse ribs. Pat dry with towels and place on a cooling rack or aluminum pan meat side up.
  5. After about 30 minutes, your ribs will start to sweat. Sprinkle pepper over the ribs. (I prefer to use a pepper mill set to a coarse ground setting). A salt grinder also works well here for a light dusting on the meat.
  6. Leave ribs on counter for at least 1 hour.
  7. While the ribs are resting, set-up the fire.

BBQ Items:

  • 3-4 Oak, red oak or any of your favorite wood chunks
  • Xl Ziplock bags or Cambro 6 quart container (Must be a BPA free container)
  • Aluminum drip pan with about 1/2 inch of water in the pan
  • Spray bottle with water/vinegar mixture (50/50)
  1. Rinse wood chunks and set aside.

BGE Set-up:

  1. Fill Egg with charcoal making a pyramid shape. You should still be able to see the outside holes.
  2. With vents wide open on bottom and top, light fire and after about 10 minutes, use your ash tool to stir the charcoal up. This will help the fire spread quicker.
  3. Place wood chunks on charcoal, with additional layer of charcoal. (Don’t fill past first ring.)
  4. Let fire burn for another 5 minutes. (Fire will begin smoking at this point.)
  5. Place plate setter (legs up) for indirect cooking.
  6. Place aluminum pan on top of plate setter. (This will be used to add moisture to the meat, plus take care of the fat drippings.)
  7. Place grill on plate setter.
  8. Place v-rack on grill if using one.
  9. Close lid and leave vents open until temperature reaches 275 degrees.
  10. Place the ribs directly on grill, meat side up, unless using v-rack*.
  11. Smoke the ribs at 275 degrees for at least 2 hours. As a rule of thumb, smoke the ribs for as long as the weight of the rib racks Example. A 3-pound rib is generally good to smoke for three hours.
  12. After smoking for 2 hours, open the egg and take a look at how your ribs are cooking.
  13. If you have a remote monitoring thermometer or instant read thermometer, insert between the bones and check the temperature.
  14. Pull ribs when temperature reaches 180-185 degrees.
  15. Let cool for 20 minutes.

TIP:  Brining your ribs will add moisture and increase flavor.

*If using a v-rack, place in center of grill. Do not place ribs next to each other, instead stagger. Example: for a 4 slot rack, put each rack of ribs on opposite end. For a 6 sleeve rack, no more than 3 ribs.

Brine variation: add ¼ cup bourbon.

 Bering’s Big Green Egg Coconut Brining Solution

  • 10 Cups of reserve mixture-see Thai bbq sauce recipe
  • 6 Cups of water
  • ½ Cup of salt (non-iodized)

Food Prep:

  1. Mix water, stock, ½ cup salt, granulated and brown sugar (add rub if using) together in large container. Mix well with whisk until fully combined.
  2. Remove ribs from packaging and place into water brine.
  3. Place ribs in refrigerator for 1 ½ hours.
  4. Remove from fridge and rinse ribs. Pat dry with towels and place on a cooling rack or aluminum pan meat side up.
  5. After about 30 minutes, your ribs will start to sweat. Sprinkle pepper over the ribs. (I prefer to use a pepper mill set to a coarse ground setting.) A salt grinder also works well here for a light dusting on the meat.
  6. Leave ribs on counter for at least 1 hour.
  7. While the ribs are resting, let’s setup the fire.

Bering’s Big Green Egg BBQ Mop Sauce

  • 1 Cup white wine vinegar
  • 1 Cup apple cider vinegar
  • 1 Cup Ketchup
  • 1 Teaspoon Valentina
  • ½ Teaspoon light brown sugar
  • ¼ Teaspoon ground peeper
  • 1 Teaspoon salt

Food Prep:

  1. Combine all ingredients in a large bowl.
  2. Mix together with as whisk.

Bering’s Big Green Egg BBQ Sauce

  • 28 Ounce can tomato puree
  • 1 Cup ketchup
  • 1 Teaspoon Worcestershire sauce
  • 2 Tablespoons brown sugar
  • ½ Cup apple cider vinegar
  • ¼  Teaspoon paprika
  • ¼ Teaspoon chili powder
  • ½ Yellow onion diced
  • 2 Garlic cloves-minced
  • Tablespoon unsalted butter or neutral oil (canola, vegetable)
  • Salt
  • Pepper
  • 12 Oz can of your favorite soda (Dr Pepper, Dublin Cola, Root Beer)

Food Prep:

  1. Combine first 7 ingredients in a large bowl.
  2. Mix together with a whisk.
  3. Add soda and and wait until foam subsides.
  4. Whisk together lightly.
  5. In a 2 quart pot, heat oil or butter over medium heat.
  6. Add onions and garlic.
  7. Cook for a few minutes then lower heat to low.
  8. When onion becomes translucent add wet mixture.
  9. Stir together and increase heat to medium high.
  10. When mixture starts to boil, lower to simmer.
  11. Cook 25-30 minutes until sauce thickens.
  12. Stir occasionally

Bering’s Big Green Egg Thai BBQ Sauce

  • 2 Cups reserve mixture
  • 2 Cups coconut milk
  • ½ Shallot diced
  • Tablespoon Canola Oil

Food Prep:

  1. Heat shallot and canola oil over medium heat, cook until shallots become translucent.
  2. Add reserve mixture and coconut milk, bring to a boil.
  3. Lower heat to low and simmer for 20-25 minutes.
  4. Stir occasionally.

Bering’s Big Green Egg Thai Stock Sauce-Used for Brine and Sauce

  • 8 Cups coconut milk
  • 4 Cups water
  • 2 Pieces lemongrass (lemon strips work as well)
  • 5 Cloves of garlic, lightly mashed
  • 1 Tablespoon fish sauce
  • 2 Limes-juiced
  • 1/3 Cup ginger, about 5-6 cut pieces
  • 1 Chile-seeds removed
  • 1 Cup rice vinegar
  • ¼ Teaspoon finely ground pepper

Food Prep:

  1. Combine all ingredients in a bowl and let stand for at least 4 hours, overnight if possible.
  2. Strain liquid and reserve 2 cups for Thai BBQ sauce.
  3. Save remaining liquid for later use or used for baby back brine recipe.

Enjoy!

Bering’s Grilling Experts

6102 Westheimer • 3900 Bissonnet • Houston, Texas • 1-800-237-4647

FacebookInstagram Pinterest Twitter

This entry was posted in BBQ Grills, Cooking, Coolers, Grilling, Kitchen, Sauces and Seasonings, Store Event. Bookmark the permalink.

3 Responses to Bering’s Big Green Egg Recipes

  1. Leo Reichle says:

    When is the next cooking class for the green egg. How much is the course and how do you sign up

    • Tony Bolding says:

      Sorry for the delayed response…

      Official cooking classes will resume in September. We are currently taking a break to stay out of the heat.

      We will post a sign up to our blog, social media sites and website as soon as we have the dates confirmed.

      We appreciate your interest and look forward to seeing you in the Fall.

      FYI – even though we will not be conducting cooking classes, we will be doing demonstrations:
      July 15 – 11:00-3:00
      July 29 – 11:00-3:00
      August 12 – 11:00-3:00
      August 26 – 11:00-3:00

      Please let us know if we can help any further.

Leave a Reply

Your email address will not be published. Required fields are marked *

*