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 kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Ribs are on!
Options
TomM24
Posts: 1,366
Today we are making Apple Bacon BBQ Ribs from the July 2008 issue of Fine Cooking. Mt wife made the sauce and mop yesterday and I mixed up the rub today. Going with just Hickory chunks since thats what he recipe calls for. This is the first time we made everthing from scratch. DigiQ set at 230.
Comments
-
I have had fantastic and not fantastic results doing ribs. I do believe one of the best ways to gage if their done is hold them in the middle and if they form a U (drooping)they are done. If undercooked or over cooked they are dry and tough. Good luck!
-
Got mine on now too. Set at 230 (also) on my stoker.
How long are you cooking yours?? Was thinking 4 hrs then wrapping in foil for an hour or so.. -
I'm going to do 3 hours foil 1 hour. In five minutes the foil goes on.
-
You really cant miss with 3-1-1
We eat tonight at 5;30
ribs, sweet corn, baked beans,cornbread .
Dave
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum