Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Who’s ready for football and tailgating? We are! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders. We can’t wait to kick off another fall full of tasty food!

Coming to Atlanta for EGGtoberfest? Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.

Tim M


Tim M
Last Active
  • Re: How do you start a "Low & Slow" fire ?

    WessB,[p]Yep, good point. I don't see this much anymore since I start most of mine from under the grate. Good point.[p]Tim
  • Re: Dry Ribs on the Egg?

    Crusty Dave,[p]It seems very hard for me to believe that cooking spares at 250° for only 3 hrs produced a dried up rib. Tough I can certainly believe since 3 hrs is way to short of time, but dried up is hard to believe. [p]One of two things comes to my mind. Either your dome thermometer is way off and you really cooked them at 450° or you are so use to steamed, boiled and sloppy ribs that ones that are firmer are in your mind dried up. I mean no offense here and am trying to help. Cooking spares for 3 hrs will certainly produce a tough rib because it has not had time to get up to 190° or more in the meat between the ribs. Did you take the temp of the rib meat? You want it to hit and hold at least 190° so the meat pulls cleanly off the bone. I prefer an indirect approach, but even direct at a temp of 250° for 4-5 hrs or more is not bad for spares.[p]Give the 3-1-1 method a try - it is almost fool proof. Check your dome thermometer sometime as well to make sure it is calibrated.[p]Tim
    [ul][li]Tim's cookbook[/ul]