Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! 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

New member -- Eggsquisite ribs

CabdriverCabdriver Posts: 69
edited November -1 in EggHead Forum
Been barbeque'ng for years. Recently got a BGE -- Cooked 3 racks of baby backs according to the 3/1/1.5 method and what an amazing difference. Meat was falling off the bone with just the right amount of smoke. The egg is fantastic! Read all sorts of posts on this web site and really didn't have too much trouble regulating the temperature. Ran about 250 F for about 5.5 hours constant.
Here's my baby.
DSC_0633.jpg[p]Trying to upload photos for the first time. Hope it works. Here is the temp reading. No, I didn't rig it.
DSC_0635.jpg[p]So here are the final results. We all enjoyed them tremendously. Look forward to many rewarding cookouts.
DSC_0637.jpg[p]Final product:
DSC_0638.jpg[p]If there are no photos here, I'll try again. This is a bit tough for a first time post.


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