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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Sunday Lunch

AleBrewerAleBrewer Posts: 555
edited July 2012 in Pork
I decided to give the Dizzy Dust a go on some baby backs for lunch before I catch my flight back to work. I rubbed both racks with yellow mustard and applied the rubs. I did one rack with Dizzy Dust, and one rack with my rub. The two rubs are very similar, mine is a bit darker, and the Dizzy dust is a bit sweeter.

Doing these a bit hotter today....300° at the grate.


800 x 600 - 228K
800 x 600 - 234K
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