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

Sunday Ribs

Rascal
Rascal Posts: 3,923
in Pork
St. Louis rack rubbed with John Henry's Sugar Maple a few hours ahead.  350F indirect for 1:40, flipping half way through.  Tender, but not falling apart.  Taste was fabulous!  Sorry, no pix, as my camera is on "holiday".  Just close your eyes and envision a beautiful, mahogany, colored rack.  That's it!  Brilliant!!~~
· Share on FacebookShare on Twitter

Comments

Categories