Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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


MickeyTMickeyT Posts: 607
edited 8:50AM in EggHead Forum
Howdy all!!!!![p]I'm doing spares today and can't for the life of me remember meat temp for different donenesss. Fall off 195?[p]Help please.[p]Mick


  • JJJJ Posts: 951
    They should be nice and tender with a slight pull and leaving the bone white at or about 195º.

  • MickeyT,
    185 to 195º should be fine. I use the tooth pick shoved into the meat between the bones, if it goes in like going thru butter their done.

  • MickeyTMickeyT Posts: 607
    Thanks guy's.[p]Have a great Sunday.[p]Mick
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