Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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

Butts Great, Ribs Okay

pipedreampipedream Posts: 58
edited 4:47PM in EggHead Forum
My Boston Butts always turn out great, but I could use some advice on the baby backs. I cook the Butts about 2 hours per pound, indirect, at 250 degrees, with some hickory. I rub the butts and ribs down with mustard then season with my favorite dry rub - I remove the membrane, then cook my baby backs with the same temp using the 3-1-1 method, but they seem a little tough to me. Are any of you guys using tenderizer or any other tricks to get them less tough? Don't get me wrong, they taste great, nice smoke flavor just a little chewier than I would like.
Also, here is a shot of this past weekend's boston butt after the pull.
·

Comments

  • oh well, it said my picture was too big. if i can figure out to resze it i will post again.
    ·
Sign In or Register to comment.