Smoking Ribs on the Big Green Egg
After owning a Big Green Egg for almost 7 years we have learned a lot. Steve has experimented with different types of wood chips, height of the grill and timing. He has also created his own rub for ribs, perfected over the years. To get the recipe for the rub written down, I literally stood over him as he threw spices into a bowl!
We have now captured both the rib rub and his technique in smoking ribs on the Big Green Egg.
Look at all of those spices!
I had to stop his fast moving hands to snap a pic!
We generally buy our ribs at Costco. They come in a package far larger than we need, so we will break them down and freeze individual racks.
Generously rub on both sides. Then place on a baking sheet overnight until ready to smoke.
Good long, cook over a low temp
Using a household sprayer, spray the ribs every hour or two in the last several hours of smoking.
This gives the ribs a nice caramel coating without browning too much.
We love a great barbeque sauce, so we slather it on at the end. I will make barbeque sauce in the summer but for a smaller batch we like Red Mud from Austin. Find it HERE. It is available in most grocery stores in Texas.
Ribs and Red Wine!
Most people like a great Texas beer to go with their ribs. Not us; as we love a big, bold California Cabernet. Tonight we chose Bonanza, from the Wagner family wines. Famous for their Caymus Cabernet Sauvignon, the Bonanza version comes at a far more reasonable price
Tonight we served with loaded baked potatoes and a delicious broccoli salad. The best part of the ribs was sharing them with some of the family!
Steve's Smokin' Rib Rub
Ingredients
- ¼ cup brown sugar
- 3 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
Instructions
- Combine all in one bowl. Lay ribs on baking sheet. Rub over the ribs. Cover and refrigerate for several hours or overnight before smoking.
Smoking Ribs on a Big Green Egg
Ingredients
- 2 racks of pork ribs
- Rib Rub (see separate recipe)
- 1 cup apple cider
- 1/2 cup vermouth
- Barbeque sauce of your choice (for serving)
Instructions
- 24 hours ahead of serving, apply Rib Rub on the ribs
- Refrigerate overnight
- Soak 3-4 apple wood chunks in water overnight or several hours
- Using your favorite lump charcoal start fire on the Egg
- When the fire is ready, place in the soaked apple wood
- Place the plate setter inside the Egg, then lay ribs on the grill
- Cook for 9-10 hours maintaining heat at 175 to 200 degrees. Turn every 1- 2 hours
- Place the apple cider and vermouth in a spray bottle. After about 4 hours spay on the ribs at every turn. This will help make a nice glaze on the ribs.
- If desired, place barbeque sauce on the ribs for the last hour (be careful to maintain low heat or the sauce will cause the ribs to "bark)
- Remove, cut and serve with your favorite sauce. Enjoy!
