Who’s ready for football and tailgating? We are! Check out our tailgating page
for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns
are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders
. We can’t wait to kick off another fall full of tasty food!
Coming to Atlanta for EGGtoberfest? 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 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.
St. Louis Style Ribs - A crash course?
Okay, so this is somewhat impulsive...but I'm home from work and have Swift Premium St. Louis Style Spare ribs from Costco....been in the fridge for 3 days...so want to capitalize on having time this afternoon....although the time is dwindling. I bought these thinking they were baby back ribs...and that I could just use methods for that type of cut. So here's what I have...my egg, Bad Byrons Butt Rub, some Blues Hogg BBQ sauce...and some The Slabs Kyle Style BBQ Sauce. I'm thinking of using Bad Byrons and then basting with sauce towards the end of the cook. Can someone give me a crash course on a good way...hopefully not too complicated... on how to do this cook?
The particulars: I have over 8 lbs of ribs...configured as three racks but I will cut in half to make six. OH...and I forgot....I also have Cimmaron Doc's Sweet Rib Rub! So I could use that or the Bad Byron's Butt Rub....then sauce with either of my sauces...or not.
Depending on what people say...I may be running to the store for apple juice and more foil etc. I will be putting lump in my grill hoping for a reply....TIA!