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

half slab pork spare ribs???

Options
grilln & chilln
grilln & chilln Posts: 42
edited November -1 in EggHead Forum
I just put on a half slab pork spare ribs for lunch later today. What dome temp (not grill temp) do you recommend and how long would you suggest?? I am cooking indirect on an elevated rack with a pizza stone on the main rack to block direct heat. Thanks for the feedback.
· Share on FacebookShare on Twitter

Comments

  • grilln & chilln
    grilln & chilln Posts: 42
    Options
    well I cooked them indirect doing the 3-1-1 method. They came out mushy and somewhat dry. Very tender but perhaps overly so. Can you over cook them??? I cooked on an elvated rack with a dome temp fluctuating between 250 and 310. How long after they shrink up a half inch or so are they usually done?? I probably cooked them an hour after they had shrunk up 1/2" off the end of the bone.
    · Share on FacebookShare on Twitter

Categories