We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Have a great rest of May & get ready for some fun summer happenings!
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
I typically like to do a simple dry rub bb rib and add a NC vinegar based sauce at the end. Pre-egg I did the ribs in the oven for about 6 hours in a covered roasting pan. This way they sat in their own fat and got "fall off the bone" tender. Failed to replicate this so far on the egg. Will the 3-1-1 work if I don't use sauce to keep moist?