Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Rib feedback please

pirates21
pirates21 Posts: 74
edited September 2012 in Pork
Just cooked 2 racks of St.Louis cut ribs. Did car wash mike's method. I checked after 4.5 hours, and thought that I should leave them on another half hour, as there was a bit of resistance to the toothpick test. When done, they were very tasty. Pulled of the bone nicely. However, they were just a tiny bit dry. Just wondering, are cooking times any different when not doing baby backs? Should I try foil next time?
Ninety feet between bases is perhaps as close as man has ever come to perfection." -- Red Smith

Comments