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

Anyone done a Rib Cap on the Egg?

Deplesis
Deplesis Posts: 215
edited November -1 in EggHead Forum
I've done them on the Webber (did I say that out loud?) and on the brinkman but not yet on the Egg. 2 camps here: one says sear em and keep them rare and the other says sear them and then roast to medium to firm up the texture. Looking for advice on the egg.
Thanks,
Bob
· Share on FacebookShare on Twitter

Categories