It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday
? Check out our Easter Menu
. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps
& Carrot Cupcakes
. Lastly, if you’re having company, our Pinterest
page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!
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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?