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 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