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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

Saturday Rib Cook

hapsterhapster Posts: 4,110
Just want to run this past the rib veterans...

I have 3 racks of baby backs and 2 racks of spares

Planning on taking the membrane off, rubbing down with a little olive oil and then a good coating of rub, probably Swamp Venom. Doing them indirect at 300 till they pass the bend test and then a little sauce and another 30 min to set the sauce.

Normally would use my rack in my large. This time I am thinking of going flat with the Woo3 and Extender. 3 in the bottom and 2 on top with some hickory smoke.

Anything different going flat vs vertical? Considering using mesquite instead?

Planning on having them ready around 6 so if they finish early ill put them in a warm oven.

Input appreciated...

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