Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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

Spare ribs - anyone do non-St. Louis style?

And if so, how do they come out? Doing spares for my first time an thinking about just pulling the membrane off, rubbing, and putting on grill. Anyone so it this way?


  • Love spares. I do them that way all the time. I do trim the flap off the back though. It dries out if you don't. Just throw it on next to the ribs and it will be a nice snack for you in the middle of the cook.

  • I cut the flap off and throw it in the pintos I usually do for a side.
    Be careful, man! I've got a beverage here.
  • Mole351Mole351 Posts: 110
    Awesome - thanks guys. Cut it off and cooking beside fhe ribs. Went simple - rub and cook at 250 planning for 5 hrs sauce and cook another hr 300. Ran out of pecan rub so supplemented with dizzy dust (used last of that) and topped off with a tiny bit of bad Byron's...just so I'd have the whole thing covered. Was definitely ill prepared!
  • Sounds perfect. I'm doing the exact same cook as we speak.

Sign In or Register to comment.