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
Baby-back Ribs and 3-2-1 Primer
Botch
Posts: 17,691
ThermoWorx just sent me this in an email, a very good description on how to cook baby-backs (something I've always struggled with) and how to get either fall-off-the-bone, or competition-style (you have to bite the meat) baby-backs.
It also had a cross-section of the pig showing where everything is, but instead of being "sliced" lengthwise the porker is sliced crosswise (let's just say this cleared a couple things up for me). Enjoy.
https://blog.thermoworks.com/bbq-grilling/perfect-temp-smoked-baby-back-ribs-a-thermal-exploration/
It also had a cross-section of the pig showing where everything is, but instead of being "sliced" lengthwise the porker is sliced crosswise (let's just say this cleared a couple things up for me). Enjoy.
https://blog.thermoworks.com/bbq-grilling/perfect-temp-smoked-baby-back-ribs-a-thermal-exploration/
“Declare victory when you have retreated past the point where you started” - Don Tzu
Ogden, UT, USA
Comments
-
I don’t do BB nearly enough. I usually head straight for the spares. Perhaps I shall throw a couple racks on on Monday~ John - Formerly known as ColtsFan - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Babybacks or bust. Competition style
