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!
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I have been tweaking my ribs for as long as I've made them looking to make something my wife and her family would enjoy but that I could somehow have a source of pride in.
These were a failure in that department. But were not bad overall. Mustard and Worcestershire sauce before a typical rib rub. Stubbs sweet and A1 2:1 for sauce. Smoked over peach wood @ 350 dome.
Comments were too smokey and too rub based.
I'm down to that I'm going to brine baby backs, cook them with no smoke wood, and add 4 applications of sweet baby rays. Oh, and no rub.. Maybe sweet paprika to help form a bark.