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 kamado 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, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

pork ribs

pokeypokey Posts: 59
edited 11:29PM in EggHead Forum
Have some baby back ribs thawed and going to smoke tomorrow. I was thinking of rubbing with mustard and applying rub and let them sit overnight. My neighbor and I are going to have several people over tomorrow in a joint effort and he is smoking ribs on a conventional smoker and he is jokingly saying we are going to have a smoke off. He has helped me a great deal with hints on smoking meats but I would really like to show what the egg can do. Hints and suggestions welcome.

Comments

  • JeffersonianJeffersonian Posts: 4,244
    Go to the Cookbook section and find Carwash Mike's recipe there. It's not hard, tastes great and can be done in about 5 hours or so for BB's.
  • pokeypokey Posts: 59
    Thanks a bunch, have never tried Mike's recipe. I will try tomorrow.
  • BasscatBasscat Posts: 802
    If there is much salt in your rub, leaving it on a thin piece of meat like ribs can make it "hammy", and too salty. I always wait until after I start the fire.
Sign In or Register to comment.
Click here for Forum Use Guidelines.