Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



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

St. Louis ribs: 3-1-1?

EggxtractorEggxtractor Posts: 42
edited October 2012 in EggHead Forum
I have cooked lots of BB ribs Carwash Mike style and love them. Tonight I want to do my first St Louis ribs and was curious if CWM style is best or should I do a 3-1-1 approach? Just in case I mess the St. Louis up I am cooking a rack of BB.
LBGE, Twin Eagle 36" grill to hold my EGGcessories
·

Comments

  • tjvtjv Posts: 3,300
    st. louis are more like spares, bigger bones more meat than bbacks, so they'll take longer, maybe 4-1-1 or 4.5-1-1.  t
    www.ceramicgrillstore.com ACGP, Inc.
    ·
  • GreenhawKGreenhawK Posts: 398
    Just cook them.  Get your egg set at whatever temp you want, and let them run until they are done.
    Large BGE Decatur, AL
    ·
Sign In or Register to comment.