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!

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My Dino Bones Report

These were very very good however, if I ever cook them again I would cook them a little bit longer than the five hours.... These were cooked to an internal temperature of around 185°, next time I will cook to around 200° ...When I sliced them into individual ribs, I brushed them with barbecue sauce and threw them over direct coals, turning and brushing on more sauce and this made the outside crispy and very flavorful
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Comments

  • I had the same experience. 5 hrs wasn't enough.
    Be careful, man! I've got a beverage here.
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  • Even though these were very good, I do prefer the taste of Brisket and Brisket is half the price....for flavor, a well cooked Brisket, can't be beat
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  • Even though these were very good, I do prefer the taste of Brisket and Brisket is half the price....for flavor, a well cooked Brisket, can't be beat
    I have a choice packer on right meow.  :ar!
    Be careful, man! I've got a beverage here.
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  • I am bringing the Egg up to temp using my Stoker...I will be cooking 4 chicken halves, Louisiana Hot Links and fresh Cajun Links to be used in a big pot of Gumbo for tomorrow
    image.jpg 269.3K
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  • MickeyMickey Posts: 16,418
    You are a busy man friend.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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