Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

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. 


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no, not -that- one!


  • TjcoleyTjcoley Posts: 3,349
    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: 4,919
    I think Pineapple Head is great on pork as a change of pace.


    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • SkiddymarkerSkiddymarker Posts: 6,183
    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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