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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

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JayHawkEye

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  • Re: Fall-off-the-bone Baby Back Ribs - Will it work this time?

    Z_Egg is right. Add a little liquid to the foil and let them go for at least an hour if you're looking for fall-off-the-bone. After that it's up to you how long you want to put them back on with your finishing sauce.
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  • Re: Newbie Needs Help With Ribs

    Car Wash Mike is a great place to start. Personally, I don't like the foiling of ribs because I think it makes them too fall-off-the-boney (i.e. overcooked) for my taste. Some people love their ribs that way. You're making them, cook them to your desired doneness. As long as they pass the bend test you'll be fine.
    275 dome is as good as any temp to start with. I've never had as good of luck going lower than 250, but I've gone as high as 350 with very good results.
    I AM a proponent of removing the plate setter and cooking them direct (sauces or in-sauces) for just a tiny bit to finish them.
    Good luck! I'm hungry now...
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  • Re: When I go over 600 degrees - the lid slides back

    I, too, have decided to live with it. It seems no matter what I do to tighten/loosen/adjust/line-up/seal, after a few weeks of varied cooking my XL always shifts.
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  • Re: What do you like LEAST about your egg?

    I use a heat gun in three different places (roughly a minute a spot) to get the flames going, stir it all up and shut the lid. Start to desired temp in less than 10 minutes. (My heat gun is from an old shrink-wrap machine. It used to double as a sandwich toaster when I did the shrink-wrapping in my store's back room.)

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