Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page
for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day
...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day
! We can’t wait to fall into cooler weather with you!
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
Lots of extracted juice after Rub
I am a newbie so excuse my ignorance. I made a rub for my Ribs using a combination of many rubs I thought looked good(basically couldn't choose). I slathered the ribs with yellow mustard and covered with rub. When I fired up my smoker and got out my ribs they were sitting in a pool of juices. Is this OK or did I use to much of something in my rub? I used a 8:3:1:1 ratio (per Good Eats) of brown sugar:Kosher salt:Adobe chili powder:"The kitchen sink".[p]They are cooking now and smell great(haven't looked yet and won't for another 2 hours).[p]I also went with a modified version of JJ's Q sauce, added a 1/4 molasses and 4 chipotle chiles. I like mine sweet and my wife and I both liked the vinegar(hey, we're from NC and there's really only one kind of BBQ). Just kidding, don't what to start any of those debates![p]I am using a water smoker due to the fact that I still haven't managed to where down the wife yet. Been workin at her for a few months and I think I've got her on the ropes. One more guilt trip and I think I'm in the club.[p]Thanks for any feedback![p]Mark[p]Mark@food4dogs.com