Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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


MetalheadMetalhead Posts: 668
edited 9:51AM in EggHead Forum
I used the 3-1-1 method and I must say..they was the best ever[p]I did 2 racks[p]I cut the membrane off cut the racks in half[p]Put them in a rib rack after rubbing w/seasoned salt[p]spritz w/apple cider vinegar/water mix then on @ 275-300 for 3 hours[p]foiled for an hour w/no liquid then back out for 1 more hour[p]I sauced 2 1/2 racks for the last hour and they were the best[p]I'll be doing this over over and over[p]Jan
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