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 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, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

boneless babybacks, part 2

newsensenewsense Posts: 32
edited 10:56PM 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.
Click here for Forum Use Guidelines.