Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise and Ted Reader’s Rum Injected Sweet Potatoes. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!

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

Last nights ribs

3 racks of St. Louis, rubbed down with mustard, dry rub, a little brown sugar and granulated garlic. 3 hrs on the smoke then foil for about 1.5 hrs and back on the Egg for 45 min, the last 15 they got sauced up, dome temp was 275, they disappeared quick.
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Comments

  • Black_BadgerBlack_Badger Posts: 938
    Looks great, congrats. Did you trim those from full spares? If so, what did you do with the trimmings? Need to do ribs again ASAP.

    Cheers
    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • TonyATonyA Posts: 565
    Beautiful!
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  • HotwingkingHotwingking Posts: 183
    I did not trim from whole spares, I did do some minor trimming though, I cooked up the trimmings but removed from the Egg for picture purposes.
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