Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Rib prep question.

Hello all. Got three racks of spares itching to get tomorrow for the Super Bowl. Planning on a turbo style cook and shooting for a three hour cook at 325 degrees dome. The question is this. If I mustard then rub my ribs tonight will that be an ideal time for the seasonings to do their magic? I have heard that if you put rubs on too soon the salt in the rubs will dry the rib out. Thoughts?

Comments

Sign In or Register to comment.