2 racks baby back ribs, membranes removed
Sea salt
Freshly ground black pepper
Smoked paprika
1 cup apple cider, in a mister


Set the Big Green Egg for indirect cooking with a convEGGtor at 275°F, add soaked wood chips or chunks.

Season the ribs on both sides with salt, pepper and paprika. Arrange the ribs bone side down on the cooking grid. Spray with the cider after the first hour. Cook the ribs until they’re well-browned and tender enough to pull apart with your fingers, about 3 hours, spraying each hour with the cider. Brush the ribs on both sides with the barbecue sauce and continue cooking for 30 minutes. Serve immediately with the sauce on the side.

Quince Barbecue Sauce Ingredients

8 oz. quince paste, cut into ½ inch pieces
⅓ cup dark rum
⅓ cup apple cider vinegar
¼ cup ketchup
3 tbsp fresh lime juice
1½ tbsp Worcestershire sauce
½ tsp cinnamon
½ tsp ground ginger
½ tsp nutmeg
2 tbsp honey
Coarse salt and freshly ground black pepper
¼ cup water

Quince Barbecue Sauce Instructions

For the barbecue sauce, place the quince paste, rum, vinegar, ketchup, lime juice, Worcestershire sauce, cinnamon, ginger, nutmeg, honey, salt and pepper in a saucepan with ¼ cup water. Gently simmer over medium heat until thick, 10 minutes, whisking until smooth. The sauce should be thick but pourable.

Recipe and photo from Big Green Egg and courtesy of Steven Raichlen.

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Spinalis steak
3 sprigs rosemary
Steak seasoning


Set the Big Green Egg for indirect cooking with a convEGGtor at 275°F.

Season all sides of the spinalis with your favorite steak seasoning – clean any of the hard-fatty tissue on the inside. Roll the steak and tie it together with butcher’s twine. Take the rosemary sprigs and tuck underneath the string for cooking.

Cook the steak until it reaches an internal temperature of 120°F. Remove the steak from the grill and let it rest 15 minutes.

Set the EGG for direct cooking without a convEGGtor at 600°F.

Heat a cast iron pan in the EGG for 10 minutes. Sear the steak on all sides; remove and rest another 10 minutes. Slice and serve.

Hakerai Turnip Gratin Ingredients

10 Hakerai turnips with tops, cut ¼ inch thick and roughly chopped greens
2 cup heavy cream
1 bay leaf
4 sprigs thyme
1 yellow onion, julienned
3 cups crushed Ritz® crackers
1 cup pecorino cheese
2 cup dried morel mushrooms

Hakerai Turnip Gratin Instructions

Set the EGG for indirect cooking with a convEGGtor at 300°F.

Add the heavy cream to a pot with bay leaf, thyme and salt and pepper. Bring the cream to a boil and let the herbs steep.

Add the turnips, their greens and onions to a bowl with the hot cream. Discard the thyme and bay leaf. Mix the contents of the bowl and add them to a cast iron skillet. Arrange the turnips in a shingled pattern.

In a separate bowl mix the chopped morels and pecorino cheese and the crackers. Top the gratin with the crackers mixture and spread evenly. Cook in the Big Green Egg for 45 minutes; check the doneness with a toothpick. If the toothpick can be inserted without any resistance the gratin is done.

Charred Pepper Relish Ingredients Ingredients

3 bell peppers, any color
Half a yellow onion, diced
½ cup basil, minced
½ cup sherry vinegar
½ cup olive oil
Fresh ground black pepper

Charred Pepper Relish Ingredients Instructions

Set the EGG for direct cooking without a convEGGtor at 500°F.

Grill the whole peppers until the it is charred on each side and the skin is blistered. After the peppers have cooled, deseed the peppers, leaving the charred skin on and dice.

Add the bell pepper to a bowl with the rest of the ingredients and mix together. This is a wonderful steak topping.

Recipe and photo from Big Green Egg and Executive Chef Woody Back, from Table & Main.