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Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

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Finally! I found my ribs!

BamaEGGBamaEGG Posts: 169
edited 12:16PM in EggHead Forum
I have been doing my spares 3-2-1 since I got my egg. While everyone tells me how great they are I have always said I didn't care for them. They always seem too soft to the point of being mushy and just didnt have the good caramelized bark I like. I have tried different things in the foil and direct the last hour but just have not been happy.

Saturday I smoked 4 racks trimmed St. Louis Style indirect at 225 for 5 hours spritzing every hour with apple juice and apple cider vinegar. Apple juice in the drip pan. last hour direct high in the dome at 350 mopping and flipping every 10 minutes.

Finally I had the texture and flavor I wanted. They didn't last long. ROLL TIDE!!!!


  • remember your process and try it again. See if you can get the same results.
  • EGCEGC Posts: 448
    Winning on the egg while Bama's winning on the field.

  • Must have been cooking in the fourth quarter....
  • The best ribs are the ones you do the way you like. You might have had better luck doing them 3-1-1, which is the way I have always seen it written. That extra hour in the foil is probibly what made you ribs mushy all those other times
    BamaEGG wrote:
    Finally! I found my ribs!

    Glad to hear it, will have to keep that in mind. I have yet to try ribs on the egg. I thought maybe you had found a diet that works, I've been looking for my ribs for years. :whistle: :lol:


  • BamaEGGBamaEGG Posts: 169
    Actually, I can sorta see my ribs again. I have lost 35 pounds since May 1st and not planning on letting up anytime soon.
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