Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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Cornfuzed again

BamabobBamabob Posts: 246
edited 9:24AM in EggHead Forum
Hopefully only one iggnent question today.I'm rite now cookin' up six big slabs of spare ribs.Plan to try 3/2/1,they've been on about 2 hr.Suddenly realized I don't know how to wrap ribs for the 2 hr cook.Do you wrap each section or wrap whole pile in one bundle and lay it on bricks?I do plan to unwrap and put on grill direct for last hour but confused about foil part THNX FUR HEP.Bob
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Comments

  • BamabobBamabob Posts: 246
    Bamabob,
    Just got finished munching the ribs,I decided to wrap each half slab by its self,came out good but had too many big ribs on at one time,I stayed with 3/2/1 but think next time I'll cut back on time some.The meat fell off the bones,flavor was great, but I want to be able to gnaw a rib bone a little bit.JJ next experiment will be your direct recipe.Yours sounds good,chunk on grill,turn now and then and let'er rip! Eattin's good. Bob

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  • JJJJ Posts: 951
    Bamabob,
    Just got to love the KISS system. IMHO the only way to go. Enjoy.

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