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 at:
Did 2 bone in butts 8 lbs each a couple of weeks ago. 350 dome indirect took a little over 5 hrs to get to 195 internal. Did not foil, let them rest for 30 minutes or so then pulled. Turned out great...16 folks and no leftovers.
Every day with the family is a beautiful day...ribs look like they are off to a good start. Enjoy both!.
Gotta try beef ribs one of these day, been eggin' for quite a while and have been spoiled by BB backs and butts. Have a good one.
Thanks for the comments guy's...I'm going to give it a shot. The wrap sounds like a good idea. Thinking about injecting the night before with the cajun butter...let me know if I should wait till a short time b/4 I put them on the egg.
Pecan is my favorite smoking wood to use. I bury a couple of chunks in my lump pile and light in a couple of places.....
What Dave does aaand I wait till the smoke has a blueish tint before I put the meat on. …
Cook to temp...not time. Check in about 30-45 mins. The recipe sounds good to me will try it next time I do a loin.
Cherry, Apple or Pecan works good for me with pork. (Forgot to mention in last post)