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!

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

Baby Back Ribs Myron Mixon recipe, tiny smoke ring, temperature spikes.

grussemgrussem Posts: 91
Hello, I'm a new BGE owner I've only had it since July and have been using it at least once a week.  I have one of Myron Mixon's books on smoking meats.  I used his baby back rib recipe and they came out very tasty and tender.  The ONLY thing I noticed is that for some reason I did not have as nice a smoke ring as I usually do and I believe the reason for this is because he calls for you to spritz the ribs every 15 minutes after the first half hour.  What I THINK happened is that too much smoke was escaping when I'd open my BGE to spritz them.  With that being said, I've never spritzed them before and have never had a problem with them being dry so I think next time I'll skip the spritzing.  Also, I noticed that the temp started spiking after a while due to me opening the BGE up every 15 minutes even though I have a DigiQ.  I think next time what I'll do is skip the spritzing but keep the pre-bbq marinade as well as wrap them and put the Hog Glaze on at the end.  Does anyone else here spritz or is there no need to really do so with the BGE? 

Comments

Sign In or Register to comment.