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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

hammy ribs

GaDawgGaDawg Posts: 178
edited November -1 in EggHead Forum
I usually do my baby backs for 3.5 - 4 hours direct at
250 using nothing but JJ's rub. For my last batch, our
supper got delayed for about an hour, so I wrapped them
in foil, which I have never done before. They were more
"fall off the bone" than I prefer, but the biggest difference
we noticed was a distinct "ham" flavor. Does anyone have
a clue where the ham flavor came from?[p]Thanks,
Chuck

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