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

Great Spares today - mustard + yogurt slather

then an ample sprinkling with Spicy Apple and Pecan and wrapped in the fridge for 3 hours. Apple chunks mixed into the lump.

Turbo'd 'em at 375 for 1 hour then foiled with a bit of cream soda for 1 hour.   Flavor at this point (scrap meat) was awesome. 

Then pulled the indirect setup out and grilled them over a HOT coal bed to get a bit of char and sauced each side a couple times, rotating before they all could burn much.  It was a busy 15 minutes :-)

Best ribs I ever made.  Not pull off the bone, done perfectly.   The mustard + yogurt thing really seemed to keep them from drying out and no hint of dairy flavor in the final product.

I only ate one - had a lap band put in a month ago so only Egg for special occasions now and my 22 yo daughter wanted ribs.

 

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