Spreading the love this Valentine’s Day
with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert
than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread
or Pork Tenderloin with Honey Mustard
Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center
too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
I have done okay ribs in the past, but not exceptional. I think the light bulb finally went on. I followed the technique suggested in this previous post and cooked the ribs patiently until they achieved the proper doneness as determined by the bend method, which I had never paid attention to before. The cook went as follows: Egg set up was, inverted plate setter with drip pan. Trimmed the slab to St. Louis style, had the advantage of my Guru for temp control. Plugged temperature probe to the dome thermometer and set temp at 250. Got the ribs on at about 9:00 a.m., spritzed with apple juice and flipped at 1:00, spritzed and flipped again at 2:00, checked again at 2:30 and they were almost ready based on the bend test. I sauced at this point and went 30 more minutes pulling the ribs at 3:00. I double foiled and coolered them for a couple hours while I prepared the rest of the meal. The results were easily my best. I was a happy camper.