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
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
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.