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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

boneless babybacks, part 2

newsensenewsense Posts: 32
edited November -1 in EggHead Forum
Upon further reveiew, Rumrunner, I decided the meat looked more like a loin cut that ribs or picnic, so I decided to put them on the grill direct for the last hour at 250-275, while I was finishing the real babybacks. [p]They turned out very tasty, but they were a little dry -- even though I basted them with cider vinegar and, later, coated them with barbecue sauce.[p]Meanwhile, the real babybacks were the star of the show. When I was putting them on a serving plate, I accidentally dropped one onto the plate and a rib bone popped out and landed on the deck... talk about fall-off-the-bone perfect. And the taste was mouth-watering.[p]I used the 3-1-1 method, then I sealed all the meat in foil and kept it in the closed-up grill to keep it warm until everyone
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