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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
St. Louis Cut Pork Ribs
Options
corb69
Posts: 155
Going with the 3-2-1 Method. My first attempt with Ribs since purchasing the Egg.
Comments
-
-
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 StoveBGE ChimineaProsper, TX -
Talk about a stroke of egg-genius!
Looks great.
John in the Willamette Valley of Oregon -
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. - Whiskey and steak, because no good story ever started with someone having a salad!
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum