Find A Dealer
Report Forum Abuse
It looks like you're new here. If you want to get involved, click one of these buttons!
EGG Table Forum
Rules & Disclaimer
Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
Weight Loss Forum
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
Share your photos by tagging us and using the hashtag #EGGhead4Life.
In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and
! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
Spare Ribs last night
My first shot at ribs a little overdone but very very tasty
They look good but next time wrap a little foil over the parts that extend past the plate setter. I'd eat those in a heartbeat.
after i put them on i had thought about doing that the smaller country style cut off those are underneath and were a little more done but ohh so tasty.
That was my first low cook and i was amazed at how the egg held 220 without moving. I dont think my oven is that consistent
The only other suggestion is to avoid any rubs or marinades with sugar early on. I've had many racks get burned on the outside even if the temp doesn't get over 300. Sugar burns easily, and I think that those surfaces of the meat that are exposed to the infrared radiant heat from the coals, or a hot draft from the coals may burn if they have any sugar on them.
I actually used bad byrons butt rub on the ribs it says on the bottle no sugar. I think my problem was where the meat overhung the plate setter.
Next time i'll do the foil thing
Thinking about an peach cobbler for this evening.
Powered by Vanilla
for Forum Use Guidelines.