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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

Friday Night Ribs

Harleydog77Harleydog77 Posts: 217
edited November -1 in EggHead Forum
I'm getting ready for my first BBQ competition. I am in charge of the ribs on my team. I thought I'd post a few pictures of how things turned out. If anyone sees anything that I could do differently or better let me know. I used a homemade rub on the ribs. I used the 3-2-1 method to make the ribs, but it was more like 3-1 1/2-1/2. I finished the ribs with a combination of some homemade BBQ sauce and Blues Hog Smokey Mountain. The flavor of the ribs was excellent. They were very moist. When I bit into the ribs it left a good bite mark. The meat was easily separated from the bone. Let me know what you all think!

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DSC_0002 by yates0269, on Flickr

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DSC_0007 by yates0269, on Flickr

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DSC_0009 by yates0269, on Flickr

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DSC_0012 by yates0269, on Flickr

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DSC_0011 by yates0269, on Flickr


I would really appreciate everyone's input.

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