Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Back in the saddle again...

I've been away from the BGE for a while, and before that had two less than stellar cooks.  I made ribs with too much vinegar in the mop, and some pizzas that were too soggy.  But that is the learning curve....

Today however I made great spareribs, St. Louis style packaged from Publix.  Fun cook, about 5 hours at 250.  I used the Dizzy Pig 'Pineapple Head' rub from my sample pack.  I know it is made for fruits and desserts and all, but it was -great- on these ribs.  The sauce for the last hour was Stubbs.

Very tender, good crust. 


no, not -that- one!


  • TjcoleyTjcoley Posts: 3,453
    Welcome back.  Nice looking ribs.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • chris123stockchris123stock Posts: 664
    awsome dave, those look amazing.  You know I would think that if you had a not so good cook, well just gives you more reason to cook more.  Happy your back and this cook was a good one. 
  • Fred19FlintstoneFred19Flintstone Posts: 5,986
    I think Pineapple Head is great on pork as a change of pace.


    Flint, Michigan.  If the lead bullets don't kill you, the leaded water will.

  • SkiddymarkerSkiddymarker Posts: 7,364
    Nice ribs Dave. That bark looks to be incredible. Great cook!
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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