Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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Quick Help Needed

Chris_WangChris_Wang Posts: 1,253
edited September 2013 in EggHead Forum
Egg has stayed around 300 with 3 slabs of STL spares on it. I typically cook them around 4.5 hours at 250. How much of a time difference should I expect? When should I start checking for doneness?

Ball Ground, GA

ATL Sports Homer

 

Comments

  • It's all good. Many people cook them at 325. I'd do a bend test at 3hrs and then every half hour afte that.
    PROUD MEMBER OF THE WHO DAT NATION!
  • +1

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • lousubcaplousubcap Posts: 6,912
    You can do the math and hurt yourself or just realize every piece of meat behaves on its own and check as mentioned above.  This will not be the last time you have to audible the cook.  FWIW-
    Louisville   L & S BGEs 
  • How did they turn out Chris?
    PROUD MEMBER OF THE WHO DAT NATION!
  • Chris_WangChris_Wang Posts: 1,253
    Turned out great. Two of the slabs were a modified Trigg (brown sugar, honey, parkay, tiger sauce; just not as much). The other one was Aaron Franklin style.

    Thanks for all the help guys!

    Ball Ground, GA

    ATL Sports Homer

     

  • Chris_WangChris_Wang Posts: 1,253
    edited September 2013
    @lousubcap @Que_n_Brew @Mattman3969 since I have a medium egg, I cut my ribs into halves and cook them in the rib rack. Bend test is out, but the toothpick test works fine. My only problem is that I'm not quite sure what "no resistance" actually feels like. With brisket it's obvious... butta. Same with ribs? The pork never falls off the bone (which I know is a good thing), but all the pork doesn't pull away either from the bone while we are eating them. Does that make sense? In other words, while eating a rib, there is always still meat left on the bones. Any suggestions? Is that right? Anyone else feel free to chime in.

    Ball Ground, GA

    ATL Sports Homer

     

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