National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here
and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise
and Ted Reader’s Rum Injected Sweet Potatoes
. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches
! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!
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 will doing up some ribs for Fathers Day.
I've already attempted them once and they turned out pretty good but I was looking for some more advice
1. I used the plate setter when I did them....is it really needed when cooking at those low tempaeratures? The only reason I ask is because it is almost impossible to add anymore wood chips/chunks for smoke once its in there...
2. temperature...i did them around 225....it seems that may be a bit too low....seem the proper temperature is around 250- 275...does this sound about right?...
and if cooking within this range I figure they should be on for about approx. 4 hours, sound about right?
3. lastly.... does it make a big difference to wrap them in foil for the last 2 hours? I prefer just to spray them down with some kind of juice occasionally...but if this is not the correct way let me know...
sorry that was kind of long but I'm just new to this and any kind of help would be greatly appreciated