Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Nate Dogg

GrumpaGrumpa Posts: 861
edited November -1 in EggHead Forum
How did you end up doing your ribs yesterday and how did they turn out?[p]Update us please.[p]


  • Bob, I used the plate setter, put the grill on that. [p]I got the temp up to around 300 dome temp.[p]I removed the membrane, rubbed in mustard and then used Emerrels rub.[p]I cooked them over a drip pan with a little water for about 4 hours.[p]They were good, but not as juicy as I would like. They were tender but just a little dry. Not bad, but not perfect.[p]I also did not like the thick rust that was on the outside. It seeemed to make it taste a little dryer and I had to smother them in BBQ sause to help out.[p]Overall, not bad, but I have had better

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