We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Have a great rest of May & get ready for some fun summer happenings!
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
A very simplistic rib question
Planning on making a rack of ribs for Father's Day today ( along with some dry aged steaks I treated myself to!) Planning on trying the Good Sh!t rub @austinegghead
gave me in the exchange on the ribs. Since I only have 1 rack I plan on doing them flat. My question is I usually always cut my full racks in half for ease of handling and fitting on the egg, but I don't ever see people do that here. Is there any reason not to do this?