Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Did my first ribs this afternoon

EggRacerEggRacer Posts: 400
edited 8:04PM in EggHead Forum
They were oh so good for our evening meal. I could have taken them off a bit sooner but they were as good as I get at our local BBQ restaurant. In fact I think they were better. I cooked them indirect at 250 to 270 for 4.5 hours. Used a little mesquite for smoke early on and some Dizzy Pig Cow Lick seasoning. I know Cow Lick is supposed to be for beef but we like our ribs peppery, not hot peppery like cayenne, and this made them just wonderful. Thanks for all the advice I have read on here and those great Dizzy Pig seasonings. Burrrrp! Excuse me! LOL!![p]Egg 'BGE rib powered' Racer
XLBGE & LBGE
North Richland Hills, TX

Comments

  • BordelloBordello Posts: 5,926
    EggRacer,
    Glad to hear your cook came out well. Dizzy Pig Cowlick is great and I often use the rubs on things other then what they are recommended for. [p]Have a great week.[p]Bordello

Sign In or Register to comment.
Click here for Forum Use Guidelines.