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
Cooked my first rack of spare ribs. I thought I had my temperature stabalized at 250 degrees. Temperature stayed at 250 for about 40 minutes. I placed two racks of spare ribs into my large green egg. After placing the ribs on the temperature dropped as expected. However, after an hour and a half the temperature climbed to only 210 degrees. I thought the temperature was supposed to stablize to 250 after about an hour. Am I doing something wrong? I ended up adjusting the bottom and top vents to get it to 250. I'm a newbie, just want to make sure i'm doing things correctly. Any suggestions please??? If I don't figure this temp thing out I will use my Auber temp control device on a permanent basis.