Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

boneless babybacks, part 2

newsensenewsense Posts: 32
edited 12:24PM 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
·
Sign In or Register to comment.