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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

Doing pork ribs for 2nd time; first time others will eat

So I live in a cul de sac of 5 houses. At least once every 2-3 months we do a cook out. Almost 3 years now. Tomorrow will be our next one. Decided to do pork ribs bc of sale at local grocery story. Country style, no bones minus small one here and there. Very meaty, very fatty. Best kind of pork. Anyway here is my plan and I want feedback. Soaking over night in allegro hot and spicy. Then in born will rub in Byron's butt rub. And right before comes off using sauce called pee dee river swamp sauce. Self described as combination of vinegar, mustard, and tomato based. It's pretty tasty. Indirect, I'm guessing 275-300? No wood chips, just lump. What temp are they done at? Any feedback?
Boom

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