How To: Cook Baby Back Ribs On A Big Green Egg

I have cooked, or smoked, these a number of times – probably around 50 – and every time they turn out excellent.  I have had a number of people who do not even like ribs, when asked, say they love these.  Ribs are also a very affordable meal.  You should be able to get a full rack of baby backs, also called pork ribs, for around $8.  You can also use pork spare ribs, they turn out just as well and have more meat.

Ingredients:

  • 1 – 3 racks of baby back ribs
  • Dizzy Dust, All Purpose Barbecue Seasoning – available from The Dizzy Pig Barbecue Company
  • Apple cider vinegar
  • Apple juice – or cider
  • Honey
  • Yellow mustard
  • BBQ sauce

Baby back ribs in package

After you have all your ingredients, start the following steps:

  1. Remove the membrane from the inside of the rib.  This makes a bid difference and makes the meat much more tender.  Slide a butter knife under the membrane, then carefully pull on the membrane to remove it.  It helps to use a paper towel to grip the membrane and peel it off. Baby back removing membrane Baby back removing membrane 2
  2. Cover both sides of the ribs with yellow mustard.  Don’t worry, the ribs do not taste like mustard, this all cooks off. Baby back with yellow mustard
  3. Cover the ribs with Dizzy Dust.  Now cover in cellophane and refrigerate for about 2 hours, or overnight.  I have not noticed a difference when the ribs are left to sit for 2 or 12 hours, this is mostly a preference for ease of cooking, if you want to prep the night before.   Baby back with rub
  4. Setup your BGE for indirect cooking, that is make is so the flame does not have direct contact with the ribs.  Note: when I first started using my BGE I made the mistake of using too much charcoal.  In this picture the charcoal is just filling the bottom of the fire box.  If you need to add more charcoal during cooking it is easy to do.  Also, using less charcoal makes it easier to control the temperature, especially when cooking at low temperatures. BGE ready for baby backs
  5. I place a roasting pan under the rib rack, this keeps the fire from flaming.  You can put some of the juice and vinegar mix in the bottom of the roasting pan to add moisture.  I usually do this after the first hour.   Baby back on rib rack
  6. Get your smoker to about 250 and place a few chunks of hickory, soaked overnight, on the fire to produce smoke.  Place your ribs in your BGE or smoker.  Get the temperature stabilized around 220. Baby backs on BGE
  7. After the first hour, begin to give a light spray to  the ribs with a mixture of 1/2 apple juice, 1/2 apple cider vinegar and a good pinch of your rub and a pinch of sugar.  Give a light spray every 30 minuets.  Note: The photo below is after the ribs have cooked for 2 hours.  The mustard bottle on the right is what I use to spray the juice and vinegar mixture.  I found that if I used a spray bottle it would clog because of the rub, using the old mustard bottle fixed the problem.Baby back after 2 hours
  8. Every hour rearrange the ribs to ensure all portions of the ribs cook equally.  After hour 3, coat lightly with honey every hour.  This allows you to coat each side.
  9. After about 3.5 hours the ribs will begin to get close to being done.  Now every 30 minuets, in addition to the spray with the juice and vinegar, drizzle some honey on the ribs.  The honey gives the ribs a good glaze and make them look better, also they add to the sweat taste. Baby back after 3.5 hours
  10. At about 4.5 hours it will be time to take the ribs off the fire.  You can check the ribs with a meat thermometer (temperature should be about 205), or just pick the rack up.  If the rack folds easily, then they are done.
  11. Pull the ribs off and wrap in aluminum foil and allow to sit for 30 minuets.  If you do not plan to eat the ribs immediately you can wrap them in foil and reheat them latter, when applying sauce.  I have even frozen the ribs after smoking and reheated them on the grill later.
  12. If you are eating the ribs immediately, cover the ribs with a sweat BBQ sauce, on the meat side, but not on the bone side.  I use Sweet Baby Ray’s Honey. Baby back with bbq sauce
  13. Place the ribs back on the BGE, bone down, for about 20 minuets.
  14. Remove, cut either at each bone, or every other bone, and enjoy.Baby back finished Baby back cut and ready to serve

This recipe is the result of much trial and error, but it was also helped by a number of other recipes, here are some of them:

Here is the recipe for a great side dish: coleslaw, from Elder Ward “I Fought the Slaw and The Slaw Won.”

Ingredients

  • 3 Lbs. cabbage
  • 3 ribs of celery
  • 1 yellow onion
  • 1 bell pepper
  • 3 carrots
  • 2 cups of sugar,  Turbinado is preferred
    • Shred and mix with the sugar.
  • 1/2 cup white vinegar
  • 1/2 cup apple cider vinegar
  • 1/2 cup EVOO
  • 1 tsp celery seed
  • 1 tsp kosher salt
    • Bring to boil and pour over cabbage mix, then chill for 12 hours.

I do not like coleslaw, because it has mayonnaise.  This version is great, because of the EVOO.  Even if you don’t like coleslaw you will like this.

I hope you enjoy these recipes.  If you have any suggestions or comments, please contribute.  It is always possible to learn more about barbecuing.

yojoe (in BGE mode) out

10 Responses

  1. Hey yojoe,

    Can’t go wrong with apple cider vinegar, mustard and honey. Many great rubs to choose from. I did mine with an ancho spice for sweet & spicey. I use a gas grill, drip pan and hickory chips. 4 hrs of heat and basting, then 30 min of glaze. Next time out I plan on applewood. My mouth is watering. Great post!
    Kip, still learning

  2. Kip,
    Thanks for the comment. The best thing about bbqing is that you, and I, are always learning. There is always next weekend, and the next slab of meat.

  3. What else is there to say. I did my first rack this past weekend and still eating left overs. They came out fantastic and I can’t wait to do it again. The care and love given to the pre shows in the final result. I have to agree that tweeking here and there for own tastes also cannot go wrong. Long live the Egg…..and the many wonderful recipes shared by all.

  4. A WORD OF CAUTION…….
    By the way Yojoe, great recipe and illustrations.
    Hardly anybody knows this but when you spice up any meat and wrap it in FOIL, that foil gets small pinholes in it from the spices that eat through it. Nobody needs extra ALUMINUM in their diet so please use a little caution and first do one wrap of PARCHMENT paper, sold next to foil, or even put a little olive oil on a ripped brown paper bag then cover with foil. You can also re-heat it wrapped this way. Don’t try to re-heat it if you use wax paper or a clear wrap. Hope this makes sense to you grillsmoker warriors out there.
    Good health and Good grilling to you.

  5. This recipe and technique is awesome. Had them last weekend and they were absolutely delicious. Making them again now, 6 days later. Been dreaming of them all week.

    Thanks for posting this!

  6. wow just made my first ever batch of ribs as discribed above on a xl bge! i have been somewhat intimidated about doing ribs and just want to thank you for sharing! I would bring those ribs anywhere confidently. Already planing the next batch!

  7. JONATHAN LEE RICHES WAS RELEASED FROM PRISON.. RICHES IS ON FACEBOOK AS GINO ROMANO WITH HIS MUG SHOT. RICHES HAS 2 EMAILS jonnysuenami@yahoo.com or johnnysuenami@gmail.com

  8. just askin’……isn’t that opening the Big Green Egg a little often??? I thought ONE of the glories of this smoker was that you could “set it & forget it”!!!!

  9. I tried this recipe almost verbatim a few weeks ago. My first time cooking ribs. I did four slabs on a vertical rack in my large BGE. on your advice I let them sit 2 hours before the cook. I’m very hard on myself and was quite pleased with the result. About 8 people at the party tried them and most raved. Another one is a self-professed rib junkie. He couldn’t believe it was my first shot. No bad reviews at all. One of our guests even said he never eats ribs and loved them. I’m going to stick with this method and tweak it some by making my own rub and experiment with some different woods for smoking. Thank you for setting me on the right course. I’m glad it didn’t take me 50 times! Now for a fool-proof brisket recipe…. Any ideas?

  10. Hello there, just became aware of your blog through Google, and found that it’s really informative. I am going to watch out for brussels. I will be grateful if you continue this in future. Numerous people will be benefited from your writing. Cheers!|

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