Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

OK, so I tried something new with ribs tonight

edited 4:50PM in EggHead Forum
I have been frustrated with the length of time it took to cook ribs. Tonight, I cranked it up to 300 and put them on. During the foil step, instead of honey and apple juice, I used the maple syrup from cracker barrel and finished with blues hog Tennesee red sauce. Oh my goodness. I would highly recommend this to anyone. It was sweet enough and the Tennesse red added just enough vinegar and kick to the mix. I may have stumbled on to something.[p]Gene

Comments

  • uncbbquncbbq Posts: 165
    CGator,
    So how long did it take this way, and what were the stages?

  • 2.5 hours indirect, 45 minutes foiled and about 30 minutes indirect with sauce added. They were slightly overdone for competition (pulled away too much) but man were they tasty.[p]Gene

  • dhuffjrdhuffjr Posts: 3,182
    CGator,
    That Red is good and tangy. I love it with pulled pork. I'm a vinegar/pork kinda guy though.

Sign In or Register to comment.
Click here for Forum Use Guidelines.