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Football ribs.

Teefus
Teefus Posts: 1,260
in EggHead Forum
I went with a nice rack of loin back ribs on the big green egg. After 3 hours in the smoke (Rockwood lump and chunks of pecan wood) it got wrapped in butcher paper. After two hours wrapped it got pulled out and glazed with hot puréed peach preserves mixed with a little butter and molasses then on the egg for 30 minutes to set the glaze. Served with awesome twice baked tater bites and slaw. Food coma pending. 


Michiana, South of the border.
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