Sunday, May 4, 2008

Big Green Egg: Ribs and Boston Butt

Here are the last two BGE cooks.

Two slabs of ribs. 5 hours. 3-1-1 method at 260.

The ribs just before I took them off the BGE.

Friday/Saturday cook. A Boston Butt. 17 hours at 250 degrees. Internal temp hit 208.

Below is the Polder Thermometer

I had a 9.3 pound butt. I got a good fire going, rubbed the butt, and tossed it on the Egg. The entire cook was dome closed. No peeking. "It you are looking, you ain't cooking."

Cook fat side up. Nice crispy bark and falling apart tender.

No comments: