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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Ever Seen a Rib like This?

Bought what I thought were baby-back ribs yesterday and there's what must be a 4oz "medallion" attached to the rib.  Meat next to the bone was nice and moist but the meaty portion turned out a little dry.  If I buy these again I'll have to adjust the cooking method or switch to true ribs.  Thoughts?

Comments