We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook
: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
Hi, I recently purchased an egg and I'm struggling with being able to make great ribs. Both times I smoked at 225 (dome), rubbed with mustard and a dry rub. The first time I took the 2-1-1 approach and the ribs had great flavor but they seemed a little tough even though they had a perfect smoke ring and white center. The second time I took the 2-2-1 approach. This time I don't think the rub penetrated the meat too much and once again where tough. I had again a good smoke ring, but many of the ribs had a grey (not white) center. Also I can never seem to get it to pass the bounce test where I bounce the ribs to get it to crack.
Any advice on what to try next? Any help would be appreciated.