Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

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BructerBructer Posts: 16
edited 11:13AM in EggHead Forum
Hi all, purchased a XL egg about a month ago but havent used it much since building a 1000 sg/ft cedar deck on the back of the house. Here is the questions I have for you all on smoking/cooking dino bones "Texas" style on my egg:[p] 1- how long should I cook the dino bones and at what temp?
2- direct or indirect?
3- seasoning or rub?
4- what wood do I use to smoke[p]I have 12 cliets coming to the house on saturday and would like to do this atleast half assed job.[p]Your input would be hugely appreciated.[p]
Bruce

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Comments

  • onelegchefonelegchef Posts: 119
    Bructer,
    If you are talking about ribs or steaks go to, dizzypigbbq.com, a great site lots of good info.
    Bobby_FTW,TX

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  • PainterPainter Posts: 464
    Bructer,
    I assume you mean beef ribs?
    Bob

    [ul][li]Beef Ribs[/ul]
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  • BructerBructer Posts: 16
    Bructer,[p]Yea sorry ribs.[p]Cheers,

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  • DarnocDarnoc Posts: 2,661
    Bructer,
    Cook at 250 indirect for two hours with some oak chips.
    Take the ribs out and put them in a foil pan or roaster pan and put one bottle of your favorite brewski in the pan and cover and cook for another three hours.Remove and be carful of the steam and put your favorite sauce on top of the ribs and cook for an additional twenty minutes till the crust will form on the sauce.Dont forget to pull the membrane off of the ribs.That will be on the bone side and you can start it by cuting a small portion of the skin and then grabbing it with a paper towel and pull it off.You can check the forum for many kinds of rubs.If you dont have time I like a sweet rub with 1/2 cup brown sugar dash of cayanne,onion powder,garlic powder,paprika.Mix to your own taste buds.

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