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 Baby Back Ribz

Rumrunner
Rumrunner Posts: 563
edited November -0001 in EggHead Forum
As noted these were cooked three hours at 300° indirect using RealFlavor lump and a couple hickory and cherry (out of oak) chunks. [p]13.jpg[p]The ones on the left were marinated in garlic and commercial Mojo (Badia). The others were rubbed with garlic, Adobo seasoning and cheap yellow mustard.[p]14.jpg[p]Man, these were good! I noticed something tho, and maybe others have also.....the ribs with the mustard rub took on a better smoke ring. Interesting. These did NOT fall off the bone, but, rather, slid off when tugged slightly. [p]15.jpg
[ul][li]Meat & Poultry Questions?[/ul]
· Share on FacebookShare on Twitter

Comments

Categories