Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

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

Comments

  • I had the same experience. 5 hrs wasn't enough.
    Be careful, man! I've got a beverage here.
  • 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
  • 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.
  • 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
  • MickeyMickey Posts: 17,456
    You are a busy man friend.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

Sign In or Register to comment.
Click here for Forum Use Guidelines.