Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Old School Ribs

No fancy rub, no sugar, no Parkay, no honey, nothing but a little bit of salt-and-pepper. Over the years I've had many a good rib cooked this way on a 55 gallon drum. I would purchase these ribs from some old guy cooking in front of his house on a back road in the south It was on one of these trips that I got my world famous soul sauce recipe and several interesting stories regarding barbecue from a real neat old man These ribs are called commodity ribs, each rack weighs about 5 1/2 pounds. They are very inexpensive. I paid a $1.84 lb for these at our business Costco The Egg is loaded with mesquite charcoal,Almond wood and Hickory chips. The Stoker temperature is set at 225° and during the last couple of hours I will pump up the temperature Now I'm starting to make 2 gallons of the soul sauce
2396 x 1794 - 1M
2396 x 1734 - 1M


Sign In or Register to comment.