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
Spritzing Spare Ribs vs Foiling
We had planned on cooking baby backs tomorrow for the 4th, but one of the outlaws has decided they'd rather have a slab of spares and brought over a slab. I normally spritz my baby backs during the cook instead of foiling them...I use a solution of apple cider vinegar, apple juice, liquid butter, and bourbon. I've never cooked spares, but know that most people subscribe to the 3-2-1 method. Does anyone have any experience spritzing instead of foiling? If so, how does it impact cook time?