Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Finally! I found my ribs!

BamaEGGBamaEGG Posts: 168
edited November -1 in EggHead Forum
I have been doing my spares 3-2-1 since I got my egg. While everyone tells me how great they are I have always said I didn't care for them. They always seem too soft to the point of being mushy and just didnt have the good caramelized bark I like. I have tried different things in the foil and direct the last hour but just have not been happy.

Saturday I smoked 4 racks trimmed St. Louis Style indirect at 225 for 5 hours spritzing every hour with apple juice and apple cider vinegar. Apple juice in the drip pan. last hour direct high in the dome at 350 mopping and flipping every 10 minutes.

Finally I had the texture and flavor I wanted. They didn't last long. ROLL TIDE!!!!

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