We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs
. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk
, Lemon Pepper
Wings and even a Whiskey Onion and Chicken Steak
if wings aren't your thing. Bon appetit!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
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.