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: Bavarian Style Ribs
About three hours in…1 · -
Re: Bavarian Style Ribs
After an hour on Rockwood plus a few apple wood chunks. Low and slow for another few hours.2 · -
Re: Bavarian Style Ribs
St. Louis cut ribs. Sprinkled with Kosher Salt, Dijon mustard as a binder, Bavarian spice rub.1 · -
Re: Bavarian Style Ribs
And we’re off…..2 · -
Re: Bavarian Style Ribs
We’re doing these again tomorrow to snack on while my Lions are dominating the Cheeseheads. I’ll post a play by play.2 ·
