Description
The Green Egg is a great grill for smoking the best ribs due to the precise temperature control and smoking environment. This easy rib recipe yields fall-of-the-bone tender ribs that are bursting with big, bold, bbq flavor.
Ingredients
Units
Scale
- 1 cup apple cider vinegar
- 1 cup apple juice
- 2 chunks applewood and hickory wood (each)
- 1 rack baby back ribs
- 1 tbsp brown sugar
- 1 cup barbecue sauce
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- yellow mustard
Instructions
- On the bone side of the ribs, trim any excess fat and remove the membrane.
- To make the BBQ rub more effective, use a small amount of mustard as a binder, then liberally season the front and back of the ribs with a dry rub or a mixture of onion powder, paprika, and cayenne.
- Heat the Big Green Egg to 225 degrees and add two chunks of hickory and two chunks of applewood on top of the lump charcoal.
- In order to catch meat drippings, place an aluminum drip pan on top of the Conveggtor and place the ribs inside.
- The ribs should be left alone for the first hour. After that, check on them every hour and spritz them liberally using a mixture of 1 cup of apple juice and 1 cup of apple cider in a spray bottle.
- Start checking the ribs after 4 to 5 hours to determine if the meat has pulled back from the bone and they pass the “bend test”. This is when you hold the ribs by the bone end, and bend the rack in half. If the meat begins to tear in the middle proceed to the next step.
- The temperature should now be increased to 275°F and some BBQ sauce should be brushed over the ribs. Apply the coating evenly to the surface of the ribs with a silicone brush. Cook the sauced ribs for approximately 10 minutes at this higher temperature until the sauce is set.
- Pull the ribs from the Big Green Egg and allow them to rest for 3 minutes before slicing. They should still be hot but if you prefer, they can be enjoyed at room temperature.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Cuisine: American