We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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
I'm in the "let the BGE do its magic" camp with any beef ribs. I rub with some Worcestershire sauce add some seasoning (salt pepper and some garlic) or some Montreal steak seasoning then on the BGE indirect at about 250*F til the thickest meat probes with no resistance (toothpick test). Generally around 5-6 hours. (You can speed it up by foiling but I don't go there unless really pressed for time). Give the search function a shot-lots of beef rib (including short rib) recent threads. FWIW-
Does the BGE function without libations?? >- That may be the underlying factor in this cook. Gotta admit that I believe low&slow cooks are best done with an "analog" mind-set, and the "digital" approach left more to the hot&fast/thermopen cooks. But just an opinion and we all know what those are worth...
You are well within the FTC window for the wedding based on Eastern time zone. You can go up into the low 300's but if you need to power thru the stall (where you are) I would resort to foiling them to the finish-line. (The stall can run from 2-6 hours and there can be the dreaded second stall in the high 180's when it can take 3-4 hours to move into the mid 190's but each butt behaves on its own.) Better to finish early and FTC then be stressing at the end-of course you could have them delay the wedding >- Good eats await-