Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. 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: 4,748
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...

«1

Comments

Sign In or Register to comment.