Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s time to kick back, relax and enjoy the aromas of fresh smoked meat as we sail towards summer. Not sure what to smoke? Try Down & Dizzy Pork Shoulder or Smoked Spanish Chicken. Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

ribs are on the egg as we speak

smokesniffersmokesniffer Posts: 1,359
edited April 2012 in EggHead Forum
Got the egg stabilized at 250. Couple of apple wood chunks are nestled into the lump. Platesetter in legs up. AF pan with spacers underneath the pan, the grill and then a rack with ribs. Plan is about 5 hours of cooking. Rubbed mustard on both sides of the racks last night and then Bone Sucking Rub, left in the fridge over night I read Car Wash Mikes recipe, he has cooked many a rib and he says to just keep on trying.This is my third time doing ribs. First time, I crashed and burned. Second time was better and was eatable. So here's to the 3rd round, :-c
Hope it turns out better than the second cook. Got to keep trying and improving. Any suggestions, I am always listening.
Cheers.

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