We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
The last time I made ribs the cooker got up to 275 for an hour or so, the rib ends where it gets thin on BB or STL style chars to much when this happens. Could my thermometer need to be calibrated or does this usually happen. I usually like my ribs at 225. I did the 2-2-2 and 2-2-1. The middle of the ribs were fine and there was only one slab each time as that is enough for my wife and myself.