Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page
for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day
...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day
! We can’t wait to fall into cooler weather with you!
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Greetings from a new user in Arizona! I purchased a large green egg one week ago after reading the posts in this forum for several weeks. Had great success with a beer butt chicken but my two attempts at baby back ribs need some improvement. The first time I smoked over a drip pan at about 245 degrees for 3.5 hours. I had done a light rub,pecan chips, and removed the membrane. Flavor was excellent but meat did not pull away from the bone and seemed somewhat tough. The second time I added firebricks below the pan and went 3 hours at about 235 degrees then an hour in foil (similar to Gfw's post) before finishing with sauce for 30 minutes. Still tougher than I like and not separating from the bone. Any suggestions on increasing tenderness?