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

Mad Scientist Spare Ribs with Pork Lard

dstearn
dstearn Posts: 1,705
in EggHead Forum
Tried Jeremy Yoder’s Spare Rib method on the XL yesterday. Duroc Spare Ribs, S&P, Post Oak Chunks, 225 for 4 hours then raised temp to 275 at hour 5. Drizzled the ribs with smoked Pork Lard and wrapped in Butcher Paper for 30 minutes. Then glazed with Bone Sucking Sauce.

The only thing I would change would be to not to cut the glaze with Apple Cider Vinegar.


· Share on FacebookShare on Twitter

Comments

Categories