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!
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
Ribs tonight! (first low and slow with pics)
My first low and slow cook. Very happy with how the ribs turned out.
Rubbed the ribs with a mixture of DP Dizzy Dust and Raging River and a
little bit of Turbinado sugar. Put the ribs on at 1:30 at 250 degrees indirect with a drip
pan of apple juice. Used a mixture of hickory, maple, and cherry wood chips. After about 2 hours I started spraying the ribs
with a mixture of apple juice and Bulleit bourbon once an hour. At 5:30 I added
Sweet Baby Ray's Hickory and Brown Sugar BBQ sauce. Pulled the ribs at
6:30 and they were gone in about 20 minutes! Family seemed to really