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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Rack of Beef Ribs Tonight
Options
Membrane and most of the silver skin removed. Dry aged with salt in the fridge for about 20 hours. Salt rinsed off, then a coating of Dizzy Pig Red Eye Express...
On the Egg at about 250F with hickory chunks...
Probing done via toothpicks after about 5.5 hours...
Served with a store premix Greek salad...
Homemade Flan a friend dropped off for dessert, no pic of that but it was really good.
LBGE, LBGE-PTR, 22" Weber, Coleman 413G
Great Plains, USA
Comments
-
-
Brisket on a stick, beats pork ribs every time, right @lousubcap
canuckland -
-
Kick ass!
-
They look fantasticGreensboro North Carolina
When in doubt Accelerate.... -
@Canugghead got it right. Beautiful cook right there. Nailed 'em.
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.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum