Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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

Ribs are getting better thanks to you guys.

Tried my hand at ribs again today. They turned out a lot better today thanks to comments I got from you guys on my last try. Thanks! image image image image
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Comments

  • KennyLeeKennyLee Posts: 683
    Looks great.  How'd you do them?  And eight or nine Shiners always helps turn out a superior product!

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

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  • tech284tech284 Posts: 34
    Baby B's or Spare Ribs ?
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  • @tech284 They were St Louis Style ribs. @KennyLee Cooked Them 2 hours at 250. Foiled them with brown sugar, butter and honey for two hours. Then one more hour no foil. Last 30 minutes put sauce one them. Used sweet rub o mine as the rub.
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  • TexanOfTheNorthTexanOfTheNorth Posts: 3,439
    They look great!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • AltonAlton Posts: 432
    Good old 3-2-1 or in this case 2-2-1. Very nice. =D>
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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