Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page
for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day
...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day
! We can’t wait to fall into cooler weather with you!
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Baby Back Ribs - Indirect & Direct
<p />Experimenting tonight was a real treat!! I have often wished I could cook ribs indirect for 3/4 of the cook and then switch over to direct to char on some BBQ sauce without handling really hot ceramic stuff. Many like dry ribs and I do to if you have dipping sauce but sometimes I like wet ribs with a bbq sauce burnt on the outside. The problem has been to get the juciest ribs you had to cook them indirect over a drip pan or ceramics to prevent the charing or drying of the meat. Even at 200 deg the ribs dry out some after 3 hrs. The answer to that was ceramics, pioneered by our own Woody and JJ. They came up with firebricks and JJ found the prototype plate setter. Now BGE has this neat raised grid which easily allows a drip pan to fit under it and so you can do a rack or two on the raised grid for 3/4 of the cook and then remove the grid and the pan and return the ribs to the main grid to finish cooking direct for 30-45 min. This is where I burn on the sauce to my liking. The link below takes you to the whole adventure. [p]Tim
[ul][li]Baby Backs on raised grid