April showers bring...National BBQ Month! Are you ready for a month full of briskets
, pulled pork
and chicken wings
? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.
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
Made some ribs tonight for the first time (only the 3rd cook on the BGE)! Got a lot of good information from the forum, and decided on a non-foil method, as I didn't want to risk them getting mushy. Indirect at around 275-300 for just a little over 4 hours. Rubbed with the BGE Down and Dizzy and two small pieces with the Tsunami, just to try it. They turned out great! Came right off the bone with very little effort. I was a little concerned about whether they were done or not, but that wasn't an issue. Is internal temp (195) a safe way for me to test this, or is the bend or toothpick test better? I much prefer being able to tell based off a number, rather than making a judgement call.
One other question I had was, my temp was steady around 260-270 for the first hour and then it suddenly jumped to 300-310 without any changes on my part. Is there any way to prevent this? When this happens, should I be modifying airflow to try and get it back or will it eventually fall back on it's own? I found myself fiddling with the temp for the better part of the cook to make sure I had it in the range I wanted.