We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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 am smoking 3 racks of loin back ribs using the 3/1/1.5 method. I have done these using this techniques a few times and I was wondering if there is a certain temp to use versus the time noted above. Everytime I've done ribs using GFW's method they've come out excellent. The last time they were exceptional and I think the temp was about 190 internal. Is this to high or can I pull them sooner? Hats off to TimM, JSlots, GFW and others who have given me very useful info in the past. Getting ready to add a small or medium to soon and won't stop there! I'm using my old smoker as a storage container for my supplies for the BGE! Also makes a nice shelf for my favorite beverage.