Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise and Ted Reader’s Rum Injected Sweet Potatoes. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!

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

Ribs 101- A few quick easy questions

edited 2:30AM in EggHead Forum
I have a great slab going on when I return from church.

This is my 2nd attempt at ribs.
This is what I have going: Large slab cut in two
Membrane removed
Soaking in a Beer, garlic (granulated), Apple juice, and apple cider vinager.
I have a mix of spices (this is all I have access to) Swamp venom 30%, Dizzy Dust 30%, and Steak Rub 40%
I was going to do mustard, light coat. And then dust with all that I have


1- Drip pan or not??? I see everyone stating to use one, but when I see picks I never see them?

2- raise the grill or std height???

3- How much flipping?

4- What is a std temp to grill??

5- Anyother secrets???

Thanks in advance

Sign In or Register to comment.