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!
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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!