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.

St. Louis Cut Pork Ribs

Going with the 3-2-1 Method.  My first attempt with Ribs since purchasing the Egg.

Comments

  • RACRAC Posts: 1,688
    So how did they turn out?

    Ricky

    Boerne, TX

  • HotchHotch Posts: 2,895

    Wow I always cut mine in half, never thought to just bend them in the middle...see this is why you need to look at every post. New stuff here every day!!

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
    North Texas EggHead / BBQ Brethren Bash Spring 2017 (LINK)
    2017 Spring Sign Up Sheet (LINK)
  • jaydub58jaydub58 Posts: 2,081

    Talk about a stroke of egg-genius!

    Looks great.

    John in the Willamette Valley of Oregon
  • SkiddymarkerSkiddymarker Posts: 7,967
    edited July 2013
    3-2-1 produces a fall off the bone moist rib. SWMBO prefers that, me I like a little dry, tear off the bone texture. 
    We seldom foil, but foiling produces good results until you try a full dry cook. Good luck. 
    Like those SLS ribs.....
    check this out:
    Delta B.C. - Move over coffee, this is job for alcohol!
Sign In or Register to comment.
Click here for Forum Use Guidelines.