Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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Ribs. Heeeeeeeee!!!

CornfedCornfed Posts: 1,324
edited 1:41PM in EggHead Forum
Ribs came off about 10 minutes ago. ST is cutting 'em up as we speak...err...type. Soon to follow are the wings then the tenderloin. Cardiologists, beware! ST and CF are goin' to town!!![p]HEEEEEEEEEEEEEE,
Cornfed

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Comments

  • AbqEgg'rAbqEgg'r Posts: 91
    Cornfed,
    You're ahead of me. The BGE is at 220, the baby back ribs have been on for 1 1/2 hours. Just about time for the bartender to make a few margaritas![p]TR

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  • King-O-CoalsKing-O-Coals Posts: 510
    Cornfed, my butt's been in the EGG since 1100 hrs.. It's up to 136 degs. internal. After a good nights sleep, it should be gettin close..

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  • Nature BoyNature Boy Posts: 8,341
    King-O-Coals,
    Pull some-o-dat pork for me there pal.
    What rub did you use??
    Nothin like lettin humpty do da work while you be sleepin.
    Happy pullin
    NB

    DizzyPigBBQ.com
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  • King-O-CoalsKing-O-Coals Posts: 510
    Nature Boy, I used my old standby. Liquid garlic, Brucie's Blend, Prudhommes Pork&Veal Magic, yellow mustard, and of course,,, buttermilk. I wrapped it up in plastic wrap after rubbing and let it sit in crushed ice all night. The next morning I put it in my deep-freeze from 7;:30 till 11:00 to keep the meat cooler for a longer period as the smoke penetrated. (Now who was it that told me about that?)It was "fall-off-the-bone" tender and had a great taste down to the bone. It's for next weekend,,, but I confess,, I did have a bite or four........

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