Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
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 Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Country style back ribs

CampCookCampCook Posts: 157
edited 7:14PM in EggHead Forum
Neighbor who I gave my old offset to can't seem to do ribs like I get out of egg [Grin]. Anyway, wife invited them over for this evening then went out and bought country style back ribs instead of spare ribs. My reaction is to use the same 3-1-1.5 method I would have used for a rack. Figured I would put them on at 11 for a 6PM dinner. Also, since they are thicker than ribs I figured on sticking a temp probe in for the last 1.5. They are soaking in Pineapple Juice ala Qbabe and will get the mustard and raging river treatment about an hour ahead of the cook. Thoughts?
Sign In or Register to comment.
Click here for Forum Use Guidelines.