April showers bring...National BBQ Month! Are you ready for a month full of briskets
, pulled pork
and chicken wings
? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.
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
I just put my first attempt at baby back ribs on the egg. It's a "Farmland" 3 slab pack from Costco...which I applied American Test Kitchen rub to last night. I also cut each slab in half, because I didn't think there was any way they'd all fit a LBGE. So, I've got 6 half slabs standing in a rib rack over a drip pan (on the plate setter) in which I put some apple juice and water.
My wife would really prefer these be "fall off the bone" style. Will doing a 3-1-1 at about 250F do that?
Some googling found a site suggesting 3-2 (the 2 being 2 hours of foiled cooking with sauce). http://necessaryindulgences.com/2010/04/baby-back-ribs/