Mothers Day BBQ Ribs
Made dry rubs for 5 full racks of ribs and pork shoulder. Firing up Big Green Egg today for Mothers Day BBQ.
Ready for dry rub.
![](https://cdn.uploads.micro.blog/890/2020/7c0cb02b9f.jpg)
Rubbed. Time to get Big Green Egg smoking.
![](https://cdn.uploads.micro.blog/890/2020/baea87ce08.jpg)
Even the little Big Green Egg is working today.
![](https://cdn.uploads.micro.blog/890/2020/df5a90ca82.jpg)
Channeling Mike Rock “Fat cap up.”
They fit! Five racks on Big Green Egg! See ya in a couple hours.
![](https://cdn.uploads.micro.blog/890/2020/b6afdb7286.jpg)
Double Big Green Egg style.
![](https://cdn.uploads.micro.blog/890/2020/9350c359b8.jpg)
The temperature shock introduced by a cold plate setter entering the Big Green Egg takes patience to manage.
A short break from all the pork. ☕️
![](https://cdn.uploads.micro.blog/890/2020/3e68172e5e.jpg)
Pulled. Wrapped in foil for rest.
![](https://cdn.uploads.micro.blog/890/2020/e4b3a7e1f1.jpg)
Finished ribs. Lets eat!
![](https://cdn.uploads.micro.blog/890/2020/abcd2ab07b.jpg)
Sauce reheated from Mike Rock!
![](https://cdn.uploads.micro.blog/890/2020/5074c5f771.jpg)
For those keeping track of my grilling today, the pork shoulder is still on the Big Green Egg. Currently 165 temp.