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.

Here's what the 90 yr old said...

I cooked three slabs of St. Louis ribs today using Lawry's Memphis Style Rub. Was kinda busy so I didn't really tend to em. Three hours at 250, one hour in foil with a touch of butter, 10-15 minutes on grill top. A buddy of mine took a slab to his 90 year old dad in our hood. This man had a slaughter house, meat house and dry goods company in Nashville, long before the Syscos of the world. He knows meat! He said they were the best ribs he'd ever had. And they were really good. I took that as a huge compliment - especially from a career meat man. At ninety, I'd say he's had his share. Butts are on now. That's all. JJS


  • Little StevenLittle Steven Posts: 28,817
    I would love that compliment!


    Caledon, ON


  • jccbone62jccbone62 Posts: 211
    That would make me proud too. But no pics? Now you know what that means right! Good work though...
    XL owner in Wichita, KS
  • cazzycazzy Posts: 9,058
    edited May 2013
    Amazing compliment from a man who knows his stuff!   :)

    You sir are now "The Rib King"!  Please update your signature!
    Just a hack that makes some $hitty BBQ....
  • Charlie tunaCharlie tuna Posts: 2,191
    Thats a whole lot of "ribspearience" to argue about for sure!!  Congrats - your the Rib King!
  • milesbrown4milesbrown4 Posts: 314
    no school like the old school
  • BustersdadBustersdad Posts: 311
    Wow...nice job.
Sign In or Register to comment.
Click here for Forum Use Guidelines.