We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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
I've had and cooked on Kamados for over 30yrs. Back in the old days, before there were platesetters, this is the best way I found to cook rib roast. It's still my favorite way to cook it. No need for reverse sear with this method. I cook it ribs on (not cut off and tied back) and fat cap left on. I cook it ribs up fat cap down and don't turn it. I rub it with granulated garlic, fresh ground black pepper and Lawry's seasoned salt. I cook it at 250 to 275 until internal temp at 130 to 135 with a reading near the bone.
XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser