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

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It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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



Last Active
  • Re: 2nd try..

    I really don't know what happened the first time out. Bark, and meat tasted like it was left in a burning house. Made me real sick. Even after cutting off the bark. Still was real bad. Even had one of the guys at work who has been cooking on a egg for a long time said he wouldn't eat it.
    Sounds like you didn't wait until the smoke cleared. This can take anywhere from 15 minutes to an hour depending on the type and condition of your lump.  What brand are you using?  Do a search on Spatchcock Chicken. It is very easy and cooks very well.
  • Re: Beef Ribs

    I switched to short ribs (plate or chuck) due to the higher amount of meat on  them. They take a little more time to cook, but are worth it.
  • Re: Opening bag of lump

    I use scissors
  • Re: First Attempt at Beef Ribs

    dstearn said:
    Thanks, They were Short Plate Ribs which from what I have read have 4 bones. They were not cheap eithet, around $5.00 per lb.
    According to the NAMP definitions for meat cuts, the Plate Short Ribs are NAMP 123 and consists of ribs 6,7 and 8.  I have bought these at restaurant depot for around $6.75 per pound.

    The Chuck Short ribs are NAMP 130 and consists of ribs 2,3,4, and 5. These cost around $3.75/pound at restaurant depot. 

    Most markets charge around $7 per pound for the chuck short ribs.  The chuck short ribs are usually a tougher cut of meat than plate ribs but when cooked on the egg they are low and slow they are about the same as plate ribs. Plare ribs have more fat (at least the ones I've seen) which may make them a little more tender.
  • Re: Lump vs. charcoal, "clean" smoke vs. "unclean" smoke

    Lump is charcoal.  You don't mean charcoal briquettes do you?  Briquettes are only a little bit charcoal and a lot of fillers.  Stick with lump charcoal.