So the dome temperature was creeping up about 100 degrees hotter than what the grill and DigiQ were saying. Do it however you like them!!! Other questions:subscriberservices@theadvocate.com. You can see the 2 ribs, one has the membrane still on, the other does not. (It is not necessary to soak the chips in water.) The first step to making killer ribs is planning ahead mixing up a brine ahead of time so that you have it nice and cold and ready to go. Pelicans News | The New Orleans Advocate. Take the ribs out of the roasting pan and place the pan back on the indirect plate setter. Although these steps may still apply to side ribs, I don’t like side ribs, they are too fatty for me so when I make ribs I ONLY make Baby Backs. I usually then pull the membrane off the shorter side of the rib first, and then using a paper towel (for grip) you just pull the rest of it off the long side and most of the time it comes off in one big long strip. You have permission to edit this article. Be careful not to burn at this stage. Once you have made a big enough cavity, use your fingers to separate more of the membrane. Sauce and enjoy some fine turbo style ribs. “Make sure to cook ribs low and slow at 225 degrees to get moist and tender ribs, being careful to never let the temperature get above 250 degrees. Baby Back Ribs on the Big Green Egg Recipe is by Kevin Anderson. I have found that putting the chips directly on the coals causes them all to flame out too quickly, even if they are wet. Keep a food journal each time you prepare ribs so that you can perfect your technique.”, Rub of your choice (I recommend Bad Byron’s Butt Rub), Barbecue sauce of your choice (I recommend Sweet Baby Ray’s). When doing a big multi-hour low and slow cook, I always clean it out real good before I get started so I don’t end up with fire control issues. 5. If you don’t you could be ordering in! It included Apple Juice, white vinegar, salt and sugar. 1. This is the “lazy method,” after all. Set the Egg up for indirect cooking. I then preheat my XL Big Green Egg to 250F, along with my Plate Setter so it is the same temperature as the Egg when it’s time to put the Ribs on. My standard for ribs and butts is to use a low salt rub. It is the ultimate versatile grill and smoker- the ceramic nature helps regulate the temperature. I soaked some hickory chips and made a foil pouch of wet chips that I put down on the coals along with some loose dry chips for instant smoke. Pick whatever rub you like best, make your own or even blend some of your favorite rubs together. The most critical part of cooking Big Green Egg Baby Back Ribs or other slow and low recipes is the first half hour before the meat goes on. Seal the roasting pan with aluminum foil and cook, covered, for 30 minutes to 1 hour (this step is known as “The Texas Crutch” and speeds the cooking process). I am not going to give the exact recipe as it is copyrighted in his book but I will tell you it makes my ribs extra special. Place the ribs back in the rib rack and cook, uncovered, for 1-1/2 to 2 hours. Beef back ribs are an indirect cook in which the plate setter / conv"egg"tor should be inserted with the feet facing up and the grill grate on top. 2. If you have the time, let these set up in the fridge for another hour or 2 while you get the Egg set up and ready to go. Remove ribs and set the Egg up for direct heat at 350 degrees. Remove membrane from the ribs, mustard and add your favorite rub. The man has won so many barbecue contests, don’t take my word on it, take his!!! I have tried boiling then grilling, braising then grilling, even nuking then grilling (the worst ribs ever!!!). The Big Green Egg needs to be heated to the proper temperature and then set so it stays at this temperature. In all of my different variations and experiments, I feel that this method gives me the results I am looking for! Go check out his book. Step 6: Set Up the Big Green Egg for an Indirect Cook. After 1 hour, turn bone side up. I also added some soaked wood chunks because they also tend to last longer than chips alone. For this cook, I had some trouble with the XL running hot, I had the grill thermometer on the DigiQ in a bad place, too close to the meat, which was giving it an artificially low temperature. Anyway I slowly dissolved the salt and sugar in the brine on the stove, heating it up. Mother’s Day 2014 (Beef Tenderloin Roast), How to build a table for a Large Big Green Egg, How to get the Big Green Egg in the Table, How To... Make Baby Back Ribs on the Big Green Egg, How to make a home made Raised Grid for a Large or XL Big Green Egg. After about 45 minutes in the foil tray I took them out and let them set up on the grill for about 5 minutes before started basting them with my favorite BBQ Sauce for about 10 minutes total. Place ribs on grid bone side down for 1 hour, spray with apple juice at 20 - 30 min mark. The next step in making killer ribs is to take the membrane off the back. When doing a big multi-hour low and slow cook, I always clean it out real good before I get started so I don’t end up with fire control issues. I have been working on finding the best way to cook ribs for more than a decade, trying different methods. Think of it this way, you now have 4-6 hours to spend working on side dishes and a few cold ones! Let the ribs sit for at least 30 minutes in refrigerator. You can’t rush Low & Slow. Once I adjusted the location of the thermometer, the rest was clockwork. It is really easy to get this thing off once you get the hang of it. Remove the ribs and place them in an aluminum roasting pan filled with about 1/2 inch of apple juice. Place the ribs in the rib rack and cook, uncovered, for 30 minutes After 30 minutes, throw another 2 to 4 ounces of smoking chips on the charcoal bed and cook, uncovered, for another 2 to 2-1/2 hours. After 4.5 hours of cooking, the ribs should be nearly done. Your fingers are less likely to rip the membrane than the knife is. Note: Use the “bend test” to tell when ribs are finished cooking. I found this technique worked the best for getting a longer sustained smoke. Coat the ribs with barbecue sauce, and cook for 5 minutes each side. I sauced both sides, about 5 minutes apart and the did the tops one last time before I took them off. About 4 hours later I took the ribs out of the brine and rinsed them off so they wouldn’t be too salty and patted them dry with some paper towels. True “Southern Style” ribs do NOT fall off of the bone ... the meat should pull easily off of the bone, but the texture should be similar to a properly cooked steak. Create a free website or blog at WordPress.com. This is just what I do. Spray with apple juice at 20 -30 min mark. I feel it makes for a less chewy end product. As I said, there are 1000s of ways that you can cook ribs and get a great result. Then voila!!! Over the years I have tried a ton of different methods to cooking ribs on the BBQ one way or another. One of my favorites is based on Myron Mixon’s cookbook Everyday Barbecue. The Big Green Egg is a ceramic smoker that can sear at high temperatures but also do a great job at low and slow. You can see that glistening membrane on the back of the ribs…. Once you have all this membrane stuff off, the next step is to brine these babies for at least 4-6 hours! Again, think of this as a starting point for ONE method of cooking ribs, (one that I like) and go from there and make it your own. https://www.biggreenegg.eu/en/inspiration/recipes/spare-ribs-3-2-1-method I don’t put the wood on until RIGHT BEFORE I am going to put the meat on. As for the TYPE of wood to use for smoking, play around and change it up as it will change the flavour. Cut each slab in half. Add the beef back ribs to the Big Green Egg, bone side down. Serve your pork ribs with your favorite slaw! No one said this was going to be fast! Rinse ribs under cold water and remove membrane from the underside of the ribs. 3. Always important, even when using a Pit Controller is to watch your Egg, especially in the first hour to make sure everything stabilizes exactly where you want it. I then put the plate setter on, a drip pan with some left over brine and water and then my ribs. Once temperature is stable, put 4 ounces of smoking chips of your choice directly on the charcoal bed. Also, there is some residual salt from the brine so a low salt rub work great for me. This will result in tough ribs. So it should be noted all of the following instructions as based on back ribs! The Big Green Egg has finally given me the results I have been looking for! Heat the Big Green Egg up to 250 degrees. Remember what I said about the Pulled Pork and the Brisket? Grab them by the end of the slab with a pair of tongs and give them a bounce. and then sealed them back up with foil and this time I raised the temp to 300F on purpose , Step 9: Remove from Foil, then Grill for 5 & Baste for 10. Step 8: Foil, Liquid, Bump Up the Temp to 300F, After 3 hours I took them off and put them into a clean foil tray, drizzled some apple juice in the pan (beer, wine, whisky all work great too!) Step 6: Set Up the Big Green Egg for an Indirect Cook. Just take a butter knife and along one of the rib bones, slide it between the bone and the membrane to gently separate it. Pat dry and cover both sides of the ribs with rub. I know there are a bajillion people out there who will disagree with that… but it’s my personal taste. I had already failed the first step, (plan ahead) the first time I made these so I had to cool the brine back down in an ice bath in the sink before it would be ready to use on the ribs. Heat Green Egg to 225 degrees. Pour about 1 inch of apple juice into the aluminum pan and place it on the indirect plate setter, under the grate. I am in the camp that says you should take it off. At 3 hours in I checked them again and they were looking awesome!!! I then preheat my XL Big Green Egg to 250F, along with my Plate Setter so it is the same temperature as the Egg when it’s time to put the Ribs on. I gave you the Amazon link above! Remember, make the brine the night before…. I managed to get a couple pictures here before the smoke really started…, Step 7: Stabilize the Egg & Cook for 3 hours. These had the perfect flex, they would bend but didn’t break, they were moist and juicy tender and they weren’t mush and over cooked but firm, with texture. If there are 1000s of ways to make pulled pork, there are probably 1000 times that many ways of making ribs!!! https://biggreenegg.com/recipes/dr-bbqs-aces-baby-back-ribs Put ribs back in frig while egg gets to temp. I have tried straight up gas grilling, slow smoking indirectly on gas and finally various ways of cooking them indirectly on my Big Green Egg. 4. If they’re done, they will have a nice flex, but they will not fall apart. But as an amateur, back yard chef, this is what I have learned over the last few years of cooking ribs, so hopefully it helps you out. It should be noted that there is a great debate (of course there is ) about whether you should take the membrane off or leave it on. Minutes each low and slow baby back ribs big green egg while Egg gets to temp of tongs and give them bounce... 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