Baby Back Ribs on The Big Green Egg
I make baby back ribs on the Big Green Egg all the time and they turn out great every time we make them. I would love to think that the success of the ribs is based solely on my great cooking skills, but let’s face the facts, the Big Green Egg makes anyone look like a pro. I have never used a piece of cooking equipment that is so forgiving. There are many recipes out there for baby back ribs for the Big Green Egg. This is the one that I like to use the most.
2-6 Racks Baby Back Ribs
Fat Fred’s Dry Rub (or dry rub of your choice)
Sweet BBQ Sauce
Take the ribs out of the package and remove the membrane from the back of the ribs. The best way to do this is to slide a knife under the membrane on one end of the ribs and then peel the mambrane off of the ribs
After the membrane has been removed cover both sides of your baby back ribs with the yellow mustard. Now that the ribs are covered with the mustard take your Fat Fred’s Dry Rub and cover both sides of the ribs. Once they are covered wrap the baby back ribs in cellophane and place in the fridge for at least 3 hours.
Now its time to start up the Big Green Egg. We are going to cook the baby back ribs over indirect heat and on the V rack. Place the lump charcoal in the firebox and light. Add wood (soaked overnight) of your choice for smoking. Place the plate setter on top of the fire ring feet side up and place the grill grate on top of it.
Get the temperature stabilized at about 220 degrees.
Put your baby back ribs on the V rack and place them on the Big Green Egg. Slow cook the baby back ribs for 4 1/2 hours. Every hour spray the ribs with a mixture of the apple juice and the dry rub.
During the last 1 1/2 hours drizzle the ribs with the BBQ sauce if you like. This is more a matter of personal choice and is not required.
You just can’t beat ribs cooked on the Big Green Egg. I’m sure once to try this recipe for baby back ribs you will fall in love with it as much as my family has.
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