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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Pork rib post mortum

SteveSteve Posts: 94
edited November -1 in EggHead Forum
Hi all, I just took my first shot at pork spare ribs...after owning my large egg for 8 years. Net is, they came out very tasty but tough. Here is how I cooked: bought 2 slabs from the Dekalb Farmers Market, took home and dry rubbed BBQ Bomber and sat in the fridge for about 3-4 hours. Cranked the egg up to about 260 and put directly on the rack for about 4 hours (turning every 45 mins), maybe a couple of mins short of 4. So, did I just get tough ribs, did I not allow enough time for the rub to tenderize, or need more time on the egg next time?? All input greatly appreciated.


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