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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

Ribs 101- A few quick easy questions

edited November -1 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

Questions:

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

Matt
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