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

baby backs, grilled veggies & margaritas!

schmeetexschmeetex Posts: 69
edited November -1 in EggHead Forum
Want to make sure and send 2010 out in style (the year I was introduced to BGE) did a baby back rib cook today.

Thanks Car Wash Mike, you're always remembered in my house! Have switched to Dizzy Pig rubs and really like them. Dizzy Dust used here.


Total cook time was 6's how they looked halfway through.


Time to finish with a light coating of Sweet Baby Ray's Hickory & Maple Sugar.


My "finishing" trick is to put ribs in warmed cooler for at least 30 minutes. Gets the ribs nice and sticky and even more tender.


Vegetables were baby portabella mushrooms, red & yellow peppers, green zuchini and red onion. Marinate for two hours in half cup of EVOO & balsamic vinegar. Cook for 20 minutes at 300 degrees.




Frozen margaritas to make sure this is a well balanced meal!



Happy New Year. Make 2011 your best year yet!



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