Got a Big Green Egg for Christmas

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jwsooner

Newbie
Original poster
Aug 30, 2011
11
10
So I decided that some baby backs should be the inaugural smoke.  Here they are with my basic dry rub - salt, pepper, cayenne pepper, garlic, & other spices - and some olive oil.

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Here they are 1 hour in.  Man, that BGE will hold a temperature on you!!  I had always done my other smokes on my old, trusty Weber kettle & I'd always be tinkering with the vents to keep the temperature relatively steady.  I think once I got the temp down from initial startup, I adjusted the vents maybe once at the very end to bring the temps up after unwrapping the racks from foil.

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And after 2 hours:

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And finally, after foiling them with honey, apple juice, & a little BBQ sauce, here they are after pulling off the fire:

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They were mighty tasty.  They had a nice smoke ring, but the family snarfed them all up before I could take a picture!!! Monday's project - brisket!
 
Awesome!!!

What size BGE you get??

  Craig
 
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