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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 1st Babybacks (Yes my First)

NPHuskerFLNPHuskerFL Posts: 5,588
I would normally make spare ribs only because of $$$ (yep I'm thrifty). Ok I'm cheap ;-). I found these on sale about 2 months ago. I've been on call this holiday weekend and couple that with our afternoon storms. So, I was contemplating whether I'd do these at all. I digress. 3 racks of BBs, pulled membrane & separated into manageable sections. Lit lump with chunk of pecan and cherry. Rub>>> 1/2 of them with just kosher salt and coarse pepper and the other half with Mickey's. Rolling at 235℉-250℉ & intentions are to go uncovered the entire way. Sides will be done or picked up by @HuskerMaMa‌ (Cowboy baked beans and slaw). Haven't decided but, I may brush on some molasses on them toward the end (I'm leaning toward no). Also going to do a Mickey's rub Spatchcock for MaMa since she doesn't eat pork. Now I chill out listening to tunes under the shade with ceiling fans blasting (song playing right now....)
VIOLENT FEMMES-Blister in the Sun:
LBGE, SS Table and Stoker
Middleburg, FL


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