Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Country ribs question?

Should I cook these like I would a butt since it is a shoulder.  Cook at about 250 degrees grid temp to 190-200 meat temp? 

Anything wrong with saucing at the end to set a glaze like a rib?

Any other tips?

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