Ribs and hickory smoke in the Big Green Egg
Thanks to Curt McAdams who freely shared his expertise with me, I sailed through my first use of the Egg. His blog is http://buckymcoinkumsbbq.com/wordpress/. Go check it out and learn from an award-winning and very nice BBQ maven.
After making these ribs, all I can say is Holy Smokes!
While these were both ribs, the Big Green Egg ribs are in a completely different category from the ribs I cooked earlier in the week. The BGE ribs were moist yet had a bark on them and were incredibly flavorful from their 5-hour smoke at 225 degrees. These were the best ribs I ever tasted.
Ribs after they've been smoked
Side view of ribs with pink smoke ring.
I intended to bring four racks of ribs to my sister's, but one of them ended up back on the Big Green Egg to get charred and eaten for dinner. If you're interested in getting a Big Green Egg, I say get one!
Ribs after they were brushed with sauce and charred on the grill.