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.
I just got my first egg yesterday and I was planning on christening it this evening with a small rack of baby back ribs.
I bought the vacuum sealed package about a week ago and cut it open today. It has been years since I last cooked ribs and when I cut open the sealed package it had a funny smell. Not terribly offensive but not like raw beef I'm used to smelling. I should also mention the meat wasn't particularly slimy or sticky...seemed normal in that regard.
Is 7 days in the fridge too long for the vacuum sealed meats? Should I toss this small rack?
Anyone have any suggestions on how to cook babybacks in about 2-3 hours? Thanks!