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It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

My Rib Roast

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.imageimageimageimageimage
XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser

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