Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  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

Comments

  • KennyLeeKennyLee Posts: 733
    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

  • tech284tech284 Posts: 34
    Baby B's or Spare Ribs ?
  • @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.
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    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
  • AltonAlton Posts: 445
    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.......
Sign In or Register to comment.
Click here for Forum Use Guidelines.