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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

revisted rib cook

CaCook
CaCook Posts: 68
edited November -1 in EggHead Forum
So I did the spare rib cook again, using 3-1-1

250F spot on.. nothing burned or dried out

The final product: guests didn't spit out bark that is too dry this time. It is not mushy, it is not fall off the bone, good chew which I prefered. I could have let it run for longer.

I noticed there was a good amount of oil / liquid inside the foil after that 1 hour.
But there was not much moisture in between when I cut the rib.. are there supposed to be?
maybe the gelatin has not fully dissolved yet when I served it?

Also I have the bottom vent just 1/8" open and the 6 holes of the daisy open only. I do not know how the vent settings would affect the moisture of the product?
· Share on FacebookShare on Twitter

Categories