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

Simple ribs work for me

I do make my own rub but I use the ever so fancy Sweet Baby Ray's Hickory and Brown Sugar Sauce. Took the dome to 275* then put baby backs on meaty side rearward. I didn't think about them, well, I didn't check on them for another 3.5 hours. Temp was about 260*. I sauced just the top and nudged the vents a bit. Another hour and they came off. Dome temp was 290*. I let them rest uncovered in the oven on a cutting board for about an hour.

Very simple cook, but man, this is good.



Comments

Sign In or Register to comment.