We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Have a great rest of May & get ready for some fun summer happenings!
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
Quick rib saucing question
Decided to make wet ribs today just to do something different from my normal ribs. Temp is 250 grate indirect.
Question, how long before the end do I start saucing? And do you recommend multiple coats? If so any particular intervals for applying? I figure the sugar won't burn badly at 250 degrees, but don't want to deal with any burning just in case.
Thanks in advance,