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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Spare Rib cook

2Fategghead
2Fategghead Posts: 9,624
edited November -1 in EggHead Forum
I'm having a few dinner guests over today and it's been a while since I smoked some spare ribs.

I got a three pack for $1.59 a pound. My butcher told me they are going up but he gave me a good deal.

000_1570.jpg

000_1572.jpg

Now I need to trim them up.

000_1574.jpg

I wanted to check to see if they would all fit on one grate.

000_1575.jpg

I'll cook some of these trimmings and i'll grind the rest up for another day.

000_1576.jpg

I've got two layers with mustard and home made rub.

000_1578.jpg

I have the egg setup indirect and 240° at the grate it's about 250° at the dome. I have the trimmings on the lower level. I started this cook at 6:30 am and I hope to pull them off at least by 2:pm.

000_1577.jpg

Comments