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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
-
Re: Beef Back Ribs
These were the rib eye bones. Since I was an old meat cutter from the 60's, I look for ribs that were boned off of the rib eye by todays meat cutters that are sloppy and leave to much meat on t…1 · -
Re: Beef Back Ribs
Here's the sight for APL's method and pics of the ones I did. http://www.nibblemethis.com/2010/09/beef-back-ribs-aka-dino-bones.html1 · -
Re: St. Louis Style Ribs
I brain farted and added the babyback pic. on the original post, you were right. Here are the St. Louis Berkshire pics1 · -
Re: Pork butts! What temp do you cook at? What temp do you pull at?
I go between 325-350 and it averages about 45 minutes per pound. This is the only way I do them anymore. Pull @ 195-205. Then double foil and in to a cooler with towels if they are finished before we…1 · -
Re: St. Louis Style Ribs
Good point on the description. I'll think more next time.1 ·
Friends
Followed by 1 person