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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I want a sweeter tasting rib.....
Got a St Louis style rack thawing for tomorrow's supper. I usually rub mustard on both sides of the rack and then give it a good coating of Bone Sucking Rub. and then on to the egg. This time I was thinking about some thing more sweeter tasting. Just wondering if I added brown sugar to the rub before I coat the ribs, if that would transfer to the meat and give us a sweeter taste. I am also thinking about going indirect and on a raised grate. About 5" higher than the normal height of the grill on a large.
Was watching Triple D the othe night and they had ribs that had a browner bark, so the end looks was more brown (brown sugar) than black. The looked so good. Should have paid more attention to what they were doing.
Any ideas out there.