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

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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