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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
half slab pork spare ribs???
Options
grilln & chilln
Posts: 42
I just put on a half slab pork spare ribs for lunch later today. What dome temp (not grill temp) do you recommend and how long would you suggest?? I am cooking indirect on an elevated rack with a pizza stone on the main rack to block direct heat. Thanks for the feedback.
Comments
-
well I cooked them indirect doing the 3-1-1 method. They came out mushy and somewhat dry. Very tender but perhaps overly so. Can you over cook them??? I cooked on an elvated rack with a dome temp fluctuating between 250 and 310. How long after they shrink up a half inch or so are they usually done?? I probably cooked them an hour after they had shrunk up 1/2" off the end of the bone.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum