Find A Dealer
Report Forum Abuse
It looks like you're new here. If you want to get involved, click one of these buttons!
EGG Table Forum
Rules & Disclaimer
Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
Weight Loss Forum
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:
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
! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
Ribs on the grill ;)
My ribs are cooking indirect at 250. They are covered in Char Crust hickory and molasses with a sprinkleing of roasted garlic and peppercorn. To much? Would you go with the BBq sause last hour?
I would definitely go with the sauce. But be sure not to burn it on if you go direct to finish em off.
flajoker,[p]If you are going indirect - you can increase the temp to 300-325 with no problems. The meat temp is what you want to go up (190-205). Add a little h2O to the drip pan to prevent the drippings from burning. [p]Tim
flajoker, Used that hickory molasses on a couple slabs and it was great! Gonna get some garlic peppercorn too. You are the second person to suggest the gp. I also put some montreal (or canadian steak) steak seasoning on with the char crust. A little hickory or maple wood int the fire. Ribs are my favorite!!
Powered by Vanilla
for Forum Use Guidelines.