Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Today's ribs

wingfootwingfoot Posts: 95
edited November -1 in EggHead Forum
I cooked three racks of pork spares today. I used the 3/1/1 method after coating them with a little honey and some butt rub, and let them rest in some apple juice for about 4 hours before they went on the grill. Cooked them indirect in a rack with the plate setter over a drip pan with a good amount of apple juice at about 310. The last hour, I brushed on some raspberry jalepeno sauce directly over the fire at 250, turning and saucing every 20 minutes........ had a bone fall out on the last turn. These were my best yet. Finished off the dinner with a homemade cherry pie made to perfection by my lovely wife. Yummy.[p]Mike
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