We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Have a great rest of May & get ready for some fun summer happenings!
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
I picked up a couple slabs of side ribs today and when I opened up the package, one rack was normal but the other had no bones in half the slab. One half of the 'boneless' slab seems to have some very small bones and the other end has none. Do I cook that the same way? I am planning on 3-2-1 at 275 dome. Will the boneless part be done quicker? Or should I be able to cook them all together for the same amount of time?
I have never seen this before.