Cruzer, thank you very much for taking the time to share those recipes. I have clipped them and added it to my recipe file to try this summer. I'm gonna have to do some math to make smaller quantities of your rubs so I can try both. Looking at the ingredients I don't see why #1 is so much hotter than #2.
I have a nice charcoal grill/smoker but I only use it in fair weather. Winter grilling is for me limited to a gas Weber and that won't do for ribs. Our local BBQ store sells the Egg and various flavoring woods so I'll go have a look. I am aware that people love the Egg but I haven't gotten to that level yet. My Texan barbecue buddy seems happy with the old kettle Weber but I keep hearing about the Egg so I'll do a little more investigating.
My pleasure. #2 is simply #1, but diluted down with sugar, ginger and some lemon pepper...and it does make a difference how much you use. #2 can get a bit hot if you get too generous with it. Here again, since you mix your own, you can adjust the ingredients to your own personal taste. This particular recipe is concocted such that it (for my personal taste) is not too salty or too hot...a complaint I have with some commercial rubs. I have no problem with adding a tad of salt when I'm preparing the ribs, and I regularly add an extra sprinkling of garlic.
The Egg is a step up from some of the other smokers, but I say use what ever you are comfortable with. I have used the old Cajun Cooker and it works fine; I also have a Weber Smokey Mountain Smoker, and it is an excellent smoker, every bit as good as the Egg for ribs...and it can be bought for somewhere in the range of $250 to $500, and the Egg will run you anywhere from $700 to $1500 depending on what size and what accessories you get. The only drawback with the Weber is the water pan; it mediates the heat, and with the vents you can control the heat, but the water pan is a pain to clean up. That's why I don't use it much unless I am cooking for a lot of people...and I like the Weber for chickens even better than the Egg, they seem to come out really moist. I have even used my Weber charcoal grill as a smoker, but it is a PITA to do so. I say any smoker that has a modicum of heat control would work fine.
Good luck; let us know how you make out. If you decide to get an Egg, plan on a bit of a learning curve, but not a big deal. I made a BBQ table/nest for my Egg and it works fine. Made it out of Cedar with a Granite insert for the bottom of the Egg to sit on. A bit heavy, but very handy. I have pics if anyone is interested.
Oh, BTW, The Big Green Egg folks have numerous "Eggfests" in different locations through out the country, in the Springtime, and you can visit, ask questions and sample different things that were cooked on the Egg. The fare is almost limitless; from smoked briskit to pizza to fruits, fish and veggies. Check their website or google "Eggfest". P.S. I do not own stock nor am I or any of my family employees of the BGE.
