For this cook you’ll need a Plate Setter, Water Pan, and a Rib Rack or Grid Extender (for multiple racks of ribs).
BGE Set Up
Indirect with the Plate Setter on the Fire Ring, legs facing up. Water Pan beneath meat, on the Plate Setter. Smoking wood of choice.
Cook at a dome temperature of 225 – 250F
Smoke with Dome closed for 4.5 hours. Mop with BBQ sauce of choice, and smoke for 30 minutes more. Check for doneness using poke or bend test.
- Baby Back Pork Ribs
- BBQ Seasoning of Choice
- BBQ Sauce
- Smoking Wood of Choice
The first step to amazing ribs is to remove the membrane found on the bone-side of the ribs. Slide a butter knife (or your little finger) between the membrane and the bone on the backside of the ribs. Work it around until you can grab a hold and remove the entire membrane. It’s easier to grab if you use a paper towel to grip. Rinse off the ribs and pat them dry.
The next step is seasoning the ribs with your rub of choice. First I rub both sides of the ribs with a small coat of brown mustard (olive or vegetable oil will work as well), just so that the seasoning will adhere. My current favorite rib rubs are Dizzy Pig brand Original and Swamp Venom (for a little more bite). Liberally season both sides of the ribs, wrap in plastic and let them sit overnight in the fridge. I get the best results when I have them sit overnight, but if you don’t have time for this it’s not a huge loss.
Right before you put the ribs on the grill, season them one more time with your rub for a little extra flavor.
We are slow smoking these ribs, so set your Egg up to cook Indirect. Place the Plate Setter on the Fire Ring with the legs facing up. On top of the Plate Setter, place your Water Pan (filled with water). Last, place the cooking grate on top of the Plate Setter. If you are using a Rib Rack, place it on top of the cooking grate.
Don’t forget to add your smoking wood to the lump charcoal! I have had amazing results with pecan and cherry wood, and apple wood is always a classic choice.
Stabilize your Big Green Egg between 225 – 250F, then put the ribs on when you see “Sweet Blue.” Smoke for 4.5 hours with the dome closed, and no peeking! This is the “lazy method,” after all. After 4.5 hours of cooking, the ribs should be nearly done. The last step is to apply our BBQ sauce and let it caramelize during the last 30 minutes of cooking. A half hour after you apply your BBQ sauce, the ribs should be ready to go!
A simple check for done-ness is necessary before you take the ribs off (my 5 hours is an estimate, all cooks will vary). Some people use a toothpick or fork (meat should yield easily), some people look and see how much the meat has pulled back from the bone, and some use the “bend test” (the rack of ribs should bend easily when held from the center). Whatever method works for you is fine, just be sure you check those ribs before you serve them!
There are several methods to making Big Green Egg ribs, and I’m sure they are all amazing. This is my “lazy method” that requires no flipping, no continuous mopping, and no foiling. I like to use this method when I have a busy day, because I don’t need to baby sit the grill while the ribs cook. I can throw the ribs on the grill, get 4 or 5 hours of errands taken care of, and then enjoy a delicious rib dinner!