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

Baby backs

Lo_Gear

Lo_Gear Posts: 108

November 2017 in EggHead Forum

Was not going to post but these turned out so well I couldn’t resist. Seasoned with the holy gospel, I usually do a modified 2-2-1, but this time left uncovered the entire cook and sprayed with apple juice every hour. No smoke ring but the flavor and smoke profile were spot on. Best ribs I’ve done so far.

D0C13EFE-3143-4501-BF1D-F59B28B49531.jpeg 1.1M

BBC641AC-5E4B-4740-AD40-33C01123AD5F.jpeg 2M

7E2E658A-8937-4B1E-90DA-CBA4A0A1C7E2.jpeg 2.9M

0 ·

Comments

lousubcap Posts: 34,731

November 2017

Great result. Congrats on changing it up and nailing the finish-line.
Definitely easier to run nekked for the duration.

Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
0 · Share on Facebook Share on Twitter
stv8r Posts: 1,127

November 2017

That's some good looking grub! Nice job!

0 · Share on Facebook Share on Twitter
johnnyp Posts: 3,932

November 2017

Looks good from here. Well done!

XL & MM BGE, 36" Blackstone - Newport News, VA
0 · Share on Facebook Share on Twitter
Lo_Gear Posts: 108

November 2017

Thanks, now if only I could get my brisket to turn out as good....

0 · Share on Facebook Share on Twitter