Big Green Egg Baby Back Ribs
This is method for smoking ribs on a Big Green Egg using a "3-1-1" approach. The method works for almost any type of rib.
Ingredients
- 1 rack of ribs for every 2 people
- ΒΌ cup apple cider beer or whiskey per rack of ribs
- butter
Rub
- 1 tablespoon kosher salt
- 3 tablespoons brown sugar
- 2 teaspoon garlic powder
- 1 teaspoon dry mustard
- 1 tablespoon cayenne pepper
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon fresh ground black pepper
Instructions
- In a bowl combine rub ingredients. Coat ribs with rub on both sides.
- Heat Big Green Egg to 225-275 degrees and soak wood chips in water for half an hour
- Add wood chips to Big Green Egg, close lid and wait for smoke to appear (about 10 to 20 minutes). Place convEGGtor insert plate in grill. Place drip pan on convEGGtor, place grill above drip pan and place ribs meat side up directly on grill or in a rib rack on grill.
- Cook at 250 degrees for 3 hours. Place each rib rack meat side down on a separate piece of aluminum foil. Top ribs with a tablespoon butter per rack and pour liquid (apple cider, whiskey or beer) on top of ribs and seal tightly. Cook for an additional hour.
- Remove ribs from foil. Place back directly on grill meat side up and cook for 1 hour. If desired coat ribs with BBQ sauce or more rub after half an hour. The meat should reach a temperature between 190 and 200 degrees. To see if ribs are done you can use the bend test (pick up ribs with tongs and they should bend easily in the middle) or the toothpick test (place a toothpick between the bones and it should penetrate easily)