Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Baby Backs with Apricot BBQ Sauce

Did Baby Backs tonight. Brined them for four hours. Rubbed with a little rub I made up quickly (salt, pepper, paprika, and brown sugar). Smoked about four hours. Threw in some Pecan chunks. Good flavor. A little salty but still really nice flavor. Made BBQ sauce using Apricot Preserves. Very tasty. Good Eat on a beautiful Saturday night. Pork Tenderloins tomorrow night!!!
image.jpg 320.3K
image.jpg 262K
image.jpg 257.1K
image.jpg 251.1K
image.jpg 286.8K
image.jpg 273.6K
·

Comments

  • paqmanpaqman Posts: 1,656
    Awesome! We are doing ribs tomorrow. I'll be using one of the sauce I received in the elfster exchange. When my stash of sauce will be depleted, I'll try making some from scratch. Yours look good, I like the idea of using apricots.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
    ·
Sign In or Register to comment.