Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

First St. Louis spares

This is my first attempt at ribs on the egg. 350 raised indirect for about 2 hours. Liberal dusting with Arthur Bryant's rib rub with a little Bad Byron's thrown in for good measure. Been lurking here for a long time, hope I've learned a little. Will let you know how they turned out.

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