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

Impulse Ribs

TTC
TTC Posts: 1,035

While making the weekly store run yesterday morning came across two lovely STL style racks. It was a beautiful day, I had no plans, so game on.

Removed membrane, rubbed with mustard, then Meatheads rib rub that I had leftover from a previous butt.

3-1-1 at 275. Spritzed with apple juice at various intervals to keep them moist.

This is why I bought the Egg. No planning or forethought required, just get it to temp and let er rip. Yum.

image
XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

2001 Mastercraft Maristar 230 VRS

Ikon pass 

Colorado in the winter and the Lake in the Summer

Comments