Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

spare rib flap

henapplehenapple Posts: 15,624
Have a flap from done St Louis that I've got on at do i tell when it's done? Toothpick? Thanks
Green egg, dead animal and alcohol. The "Boro".. TN 


  • nolaeggheadnolaegghead Posts: 22,331
    That works.  Or cut off a piece and eat it ;)
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • JayHawkEyeJayHawkEye Posts: 196
    I like to cube the flap up, sauce, and re-smoke like burnt ends.
    "Take yourself lightly, but what you do seriously." - M. Martin XL BGE - Johnston, IA
Sign In or Register to comment.
Click here for Forum Use Guidelines.