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Pork Rib Roast

DAPDAP Posts: 11
edited November -1 in EggHead Forum
I'm new to the Green Egg, but I sure enjoy every experiment. Even when it doesn't turn our as good as I hoped.

Last night I selected a pork rib roast. It's about 6lb. The Egg dealer recommended a rub called Bad Byron's Butt Rub, so I thought I would give it a try. IT a simple mix salt, pepper, paprika, etc.

The part I always struggle with is determining when to start the cook. It needs to be done by 5p.

Any recommendations, tips or suggestions to make me look good B) are greatly appreciated.

When should I put it in the Egg at at what temp? Would you recommend starting off with the Egg at a high temp to brown the meat and then the remainder of the cook at a lower temperature?



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