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
<p />Wow, Had my birthday rack-o-ribs last night (wife out of state - kid on a date) so my dalmation and I had ribs!!! None of that other stuff my wife make me eat (vegatables, fruit, bread, potatoes, etc) just ribs tonight!! [p]I used the raised grid and my double boiler drip pan -- no ceramic at all. The method is outlined on my website under PORK - BABY BACKS- RAISED GRID. I changed the times and temps on this cook to see if the perfect rib could be obtained - it was. I did these for 3 hr at 250-275 over the double boiler drip pan and on the raised grid. After that I easily removed the raised grid and drip pan and dumped the ribs direct on the main grid. I had covered them pretty heavy in mustard and rub so I didn't add any sauce just yet. After 20 min I flipped them and added sauce. The fire is still 250 deg. I love sauce added at this point so I added a Harry and David chiptole sauce and flipped and sauced for an hour direct. Results were wonderful. Juicy! Meat came off the bone in large pieces. Wonderful. I even took the meat temp in a large meaty area = 195 deg. Maybe there is something to cooking ribs to 200 too. Sorry no picture - a rack of ribs looks like most every other rack. [p]