It's January in chicago so what better time then to smoke some ribs on my Big Green Egg. I have a neighbor from the south that I use for advice about smoking. If you haven't used a kamado style cooker before, I highly recommend it. You can control the heat, keeping it at 250 degrees for smoking. I use mine for grilling steaks too. You can easily get 700 degrees with lump charcoal; nice for steak grilling.
3 comments:
That certainly looks like a big green egg. Appropriately named, my friend.
I'll take that recipe any time...
I did these up quick and easy. It was pretty darn cold out there. I think I smoked them for about 3 1/2 hours with hickory, apple and cherry wood and "sauced" 'em at the end.
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