Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

I Did it Different...It Came Out Great

edited November -1 in EggHead Forum
I wanted BB ribs tonight but did not make my usual preparations, (marinate, etc). I asked a few questions on the forum today and then left for the grocery to pick up some BB. Instead of marinating overnight, the ribs went straight to my large BGE. Instead of using my normal DP, all I had was some Corkey's BBQ Dry Rub, Tony Chacheries, and garlic powder. I was out of lump and didn't want to drive an hour round trip to get some, so I used BRIQUETTS (ugh!). I didn't have time to use the 3-1-1, so I had to use the 1-1-.5. I cooked two slabs for one hour at 325 with an indirect setup spritzing with apple juice/apple cider vinegar; one hour in foil at 340; and thirty minutes indirect with sauce every 10 minutes (Sweet Baby Rays). Instead of my usual apple/cherry wood smoke, I used a hickory chunk. They were great... IMHO, and my family agreed. I could not tell the difference from the CWM or the 3-1-1 methods . . .this BGE makes "eggsperts" out of all of us!!! I think I have invented a new method!! The 1-1-.5!

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