We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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
Hello, spare ribs...I'm back...for good!!!
Eleven years ago I became convinced that I should switch to baby back ribs since that seemed to be what everybody on the forum egged. Over the years I've had some good baby back ribs, but also some pretty ho-hum ribs. Then it became harder - at least in our market - to find BB that didn't have that d*mn 15% injection!
Well yesterday I swear I had the BEST ribs I have ever had - let alone egged myself! They were spare ribs that I trimmed to St. Louis style. All I did was hit them with Dizzy Dust and yellow mustard. As the cook neared the end I sampled a piece of trimming and shouted with joy! I decided no need to hide the taste with sauce so I didn't! I tell you - I've returned to my senses and it will be spare ribs for me from here on out!