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!

Friends

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:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Tim M

About

Username
Tim M
Joined
-
Visits
0
Last Active
Roles
Member
Points
1
Posts
2,410
  • 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]
Click here for Forum Use Guidelines.