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

Help....Testing Dem Dere Baby Backs

Thing 1
Thing 1 Posts: 12
edited November -1 in EggHead Forum
Sine it's very hard to get a meat thermometer into BB ribs due to the bones being so close together and since the looks of the outer crust can fool ya; how done is done ??? I realize with a timed temp they are done enough to eat, but at what point are they perrrrfect? :)[p]Thanks[p]Vic in UT
· Share on FacebookShare on Twitter

Comments

  • WessB
    WessB Posts: 6,937
    Thing 1,
    I like to see the rack bending or curling a lot when I`m flipping them. If you grab one of the end rib bones it should pull out easily, that to me is perfect. No two racks are the same. Good luck.[p]Wess
    · Share on FacebookShare on Twitter

Categories