Hello,
My name is Nathaniel, 36 married with two kids (newborn boy and 1.5 yr old girl) I live in Los Angeles by way of Tampa Florida.
My wife and I bought a large Big Green Egg (delivering tomorrow morning) I have been eagerly reading the site out of excitement for the pending delivery. I am going to play hooky from work tomorrow and try to make the Last Meal Ribs!
Other than cooking the occasional steak or burger on a basic grill over the years I am fairly new to this world, and don't know a ton about basic cooking (other than PBJ) and even less about smoking & grilling but am very eager to learn!
I was planning on following the Last Meal Ribs recipe tomorrow using baby back ribs. Any common rookie mistakes or things I should do differently since I will be doing it on the Big Green Egg?
A few stupid questions
Will I need to put more charcoal/smoking wood in mid cook on that long of a cook? I didn't buy the grill lifter so wasn't quite sure how I would do that mid cook safely! Maybe it will be clearer once I actually have the Egg
I will only have the thermometer on the BGE - I read that it's easy to make it too hot, any tips for keeping low and slow
How long do you let smoke/flame go before adding the meat so that you don't get the nasty beginning smoke on it?
Thanks in advance!
Best,
Nate
My name is Nathaniel, 36 married with two kids (newborn boy and 1.5 yr old girl) I live in Los Angeles by way of Tampa Florida.
My wife and I bought a large Big Green Egg (delivering tomorrow morning) I have been eagerly reading the site out of excitement for the pending delivery. I am going to play hooky from work tomorrow and try to make the Last Meal Ribs!
Other than cooking the occasional steak or burger on a basic grill over the years I am fairly new to this world, and don't know a ton about basic cooking (other than PBJ) and even less about smoking & grilling but am very eager to learn!
I was planning on following the Last Meal Ribs recipe tomorrow using baby back ribs. Any common rookie mistakes or things I should do differently since I will be doing it on the Big Green Egg?
A few stupid questions
Will I need to put more charcoal/smoking wood in mid cook on that long of a cook? I didn't buy the grill lifter so wasn't quite sure how I would do that mid cook safely! Maybe it will be clearer once I actually have the Egg
I will only have the thermometer on the BGE - I read that it's easy to make it too hot, any tips for keeping low and slow
How long do you let smoke/flame go before adding the meat so that you don't get the nasty beginning smoke on it?
Thanks in advance!
Best,
Nate
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