We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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 />I made my first babyback ribs yesterday and they were wonderful. I have been concentrating my rib-power on St. Louis style ribs, mainly because they have more meat/dollar- but my wife and I felt that these babies were hard to beat.[p]I used a mustard/JJ rub applied about five hours before the cook. They were cooked indirect (with firebricks)for a little over 3 hours at a fairly stable temp of 320 degrees. I did not turn them at all. The last hour, I applied a little BBQ sauce.
Yuuuum!!! [p]I'm trying to post two pictures of this terrific BBQ, one of the ribs in my Egg, and another at table- hope they come out as good as the ribs?[p]Thanks to the JJ for the rub, and the forum for all it's advice.