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

It was "Gfw" baby backs from start to end!

Unknown
Unknown
edited November -1 in EggHead Forum
My applause again to Gordon and his recipes and technique. First I coated the babybacks with his dry Memphis rub 24 hrs in advance. Used his 3/1/1.5 cooking procedure (smoked with pecan chips) and finished off with his Memphis BBQ sauce. You da man, Gordon!
· Share on FacebookShare on Twitter

Comments

  • Unknown
    Unknown
    one feral kat,
    I made ribs the same way this weekend using the 3/1.5/1 method. I finished them off with the recipe in smoke and spice which uses jim beam for the bbq sauce. These were the best ribs I have ever had!!! I'm getting this egg thing down good thanks to all the help on this forum.
    · Share on FacebookShare on Twitter
  • Gfw
    Gfw Posts: 1,598
    one feral kat, glad the ribs turned out - Tuesday is rib day and I have a rack ready to go on tomorrow at about 12:30pm - Life is Good! :~}

    [ul][li]Gfw's BBQ[/ul]
    · Share on FacebookShare on Twitter

Categories