Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Smoke rings

GeoMGeoM Posts: 7
edited November -1 in EggHead Forum
I need some advice regarding how to obtain a nice pink smoke ring on my baby backs. I've had them come out that way before but the last few cooks my ribs have come out a very grey/brown. I've been cooking indirect at 250* for about 5-6 hrs to an internal temp of 190*. I use hickory chunks for the first 2-3 hrs of the cook. What's the key?

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