Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Nwdie

Unknown
edited November -1 in EggHead Forum
Hello folks! I am a newbie to the egg. Best deal around, parents gave me theirs for free!
Anyway, I have done 3 different long cooks with the egg. All three have been Boston Butts. I used the 2 hours per lb @ 230 rule. I did the dry rub 24 hours prior to cooking. They have been outstanding. [p]I am ready to try ribs, chicken etc. I don't know time and temperature for the different things. I really would like to try ribs. Would someone tell me or tell me of a place to read up on how to slow cook ribs? Please tell me evrything down to rubs, glazes...[p]I am not really ready to try something too fancy yet. I have heard to remove the membrane from the ribs and use a V-rack. Any advise would be appreciated.[p]Thanks
Todd

Comments