Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here 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

Spare Method--Help

PainterPainter Posts: 464
edited November -1 in EggHead Forum
I'm going to do a big slab of spares tomorrow , over drip pan and in a rib rack. Question is, do I put them in the rack thick side up or down? Or do I flip during cook so it won't make any difference? Other clues to this cook will be appreciated.
Painter

Comments

  • SundownSundown Posts: 2,859
    Painter,
    In the rib rack it's thick side down not really sure why...just always done it that way. Works.
    Never flipped them either couldn't hurt though. Funny how once you get into doing something you just kind of 'do it' automatically. Sorry to not have been more help. Mr. Egg is pretty forgiving no mater what you do.
    Carey

  • JimWJimW Posts: 450
    Painter,
    Most that use the rib rack do flip them, particularly if the side that's down starts to get a bit overcooked. I would just watch them and flip to ensure even cooking.
    JimW

  • BlueSmokeBlueSmoke Posts: 1,678
    Painter,
    I usually start thick side up, there's more fat there, and I think as it renders it runs down to the thin side. After a couple of hours, I start to get pull-back from the bone tips, and that's when I flip them. (I usually spray with apple cider every hour, that's how I know when pull-back starts.) Good luck, and good eating!

  • PainterPainter Posts: 464
    BlueSmoke,
    Thanks, I just flipped 31/2 hrs. into cook. Looking good and the aroma is great. Like Sundown said, the egg is forgiving and hard to screw up. Check your e-mail again as I want some of that award winning sauce and rub of yours.
    Painter

Sign In or Register to comment.