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

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: 974
    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: 566
    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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