We may still be full from Thanksgiving, but that doesn’t mean we’re not already looking forward to a delicious Christmas dinner, too! Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!
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@timothyloerke, I treat them just like a brisket, dry rub and all. I place the ribs on with the bone side down, and never touch them until they're done. The only difference is the cooking temp. I stabilize @ 300F (dome temp) and cooking time should…
Never. I've never done one and haven't seen the need. I do higher temperature pizzas and steaks once in a while, maybe that takes care of things.
That's kinda my thought, also I like a seasoned pit.
Does the clean burn help with performance?