Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



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

Last nights ribs

3 racks of St. Louis, rubbed down with mustard, dry rub, a little brown sugar and granulated garlic. 3 hrs on the smoke then foil for about 1.5 hrs and back on the Egg for 45 min, the last 15 they got sauced up, dome temp was 275, they disappeared quick.
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Comments

  • Black_BadgerBlack_Badger Posts: 912
    Looks great, congrats. Did you trim those from full spares? If so, what did you do with the trimmings? Need to do ribs again ASAP.

    Cheers
    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • TonyATonyA Posts: 562
    Beautiful!
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  • HotwingkingHotwingking Posts: 183
    I did not trim from whole spares, I did do some minor trimming though, I cooked up the trimmings but removed from the Egg for picture purposes.
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