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As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Get ready for some fun summer happenings!

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  • Re: St. Louis Style Ribs - A crash course?

    Well, here I has gone and it's late. Probably a little past the suspense part of the day on how the ribs turned out...but here's what happened. I let the ribs cook a total of about 7 hours. I picked a few of the racks up and they didn't pass the bend test...but we were hungry and decided to give them a try anyway. I sauced them with some Blues Hogg and cooked them direct for a few minutes to glaze the ribs. Verdict? I wasn't as impressed with the sauce as I expected I would be....but my wife and sister liked the sauce a lot. The ribs were tender in parts, tough in others...dry here...moist there....kind of a mix. Not as tender as I would have liked....but I'm not sure why. I thought perhaps I didn't cook them long enough...but perhaps I cooked them too long? I never let the drip pan go dry. My temps ranged between 235 and 268 during the cook...probably averaging around 255. At one point I questioned the accuracy of the Maveric...pulled my dome thermometer and checked it's accuracy. It was reading about 10 degrees too high. I found dome temps staying constant while the grid temps would fluctuate. At one point I observed the dome temp reading 325 (actually about 315)...and the grid temp was at 235. I thought 90 degrees was a bit much....but this was actually an 80 degree difference. And when the grid temp came back up to around 250....the dome stayed the same. Strange stuff. The results looked nice...probably not bad for a first go. Here are my pics...just to prove it happened....