Tuesday, October 4, 2011

Big Green Egg: Baby Back Ribs

Here we go, another Big Green Egg recipe.  So far we have done some Beer Can Chicken on the Big Green Egg and if that didn't impress you much then this time around you will become a true believer.  What really sold me on the BGE as a grill was it's versatility.  It could do all the things my propane grill could do better plus it could smoke things.

When it comes to ribs I am a baby back guy.  Some people like spare ribs or a "St. Louis" cut rib but I go 100% baby back no two ways around it.  It's important to start with as good a rib as you can find.  I have shopped around over the years and now have a butcher that I really like the quality of pork they deal with. If you like BBQ get ready cause we are doing some Big Green Egg Baby Back Ribs.
 
Smoking Away







Magic Dust

Six racks of baby backs waiting to be rubbed down.
Most ribs recipes are going to be very similar.  I have made my own rubs from scratch and I have used a variety of store bought options.  After much experimenting I have settled onto something that works very well for me.   I use the Salt Free "Dizzy Dust" from Dizzy Pig BBQ Company.  They make a variety of seasonings which you can check out on their website, you won't go wrong with any of them.  Swamp Venom and Raging River are two others that I really like.  On to the ribs.




The day before you plan on cooking the ribs you will want to season them with some of your rub.  I use a half sheet tray lined with foil and pile the ribs into it.  Three racks of baby backs each cut in half fit perfectly into a half sheet tray. The foil is pulled out long enough so that once rubbed down the ribs can be easily covered and put back into the fridge.

A healthy coating of dizzy dust
I lightly spread some mustard (I use Stadium Mustard for an Ohio twist) onto the ribs and then generously season them with the dizzy dust.  At first I had been using the normal dizzy dust which seemed to have too much salt in it so I switched to the salt free dizzy dust and that seems to work much better for me.  Once they are coated front and back you can cover them with the foil and put them back into the fridge.  You want to do this anywhere from 12-24 hours before you plan to cook the ribs.


Lighting the Egg
The next day comes and it is time to smoke some ribs.  Take the ribs out of your fridge so that as you spend time lighting the egg or smoker and getting it set up, the ribs start to come up to room temperature.   Fill the fire bowl in the egg with lump charcoal and get a good fire lit.  I have found it's best to first start a strong fire and then knock it down to 250F as opposed to building a weak fire from the start.  Once the fire is going good you can throw in whatever kind of wood you prefer to add some flavor to your smoke, I had some nice chunks of apple wood which provide a very mild smoke flavor.  Set the egg up for an indirect cook and get it dialed in for 250F.

Ribs going on 250F
Once the Egg is dialed in and settled at 250F you can throw the ribs on.  I use a pretty well known method known as the 3-2-1 method.  This means we are going to smoke the ribs for 3 hours, wrap them in foil and cook for another 2 hours, and finally finish basting with sauce for the last hour or so.  Once the egg hits 250F and settles, the ribs go on for 3 hours.  Every 45 minutes or so I spray the ribs down with a mixture of equal parts apple juice and apple cider vinegar.  This will help prevent the ribs from drying out during the smoking.



Ribs after 3 hours of smoke
After 3 hours have passed, wrap each half rack of ribs in it's own aluminum foil pouch.  I apologize but I didn't take pictures here for this step.  I spread a little bit of honey and brown sugar onto the top of the ribs and seal tight.  They go back into the egg for 2 more hours at 250F.  You could add some more wood into your fire if you wanted but at this point I usually just go with what is left burning and let the remaining lump charcoal do it's thing.





Two hours later you remove them from the foil packs. You will notice the ribs have pulled back from the bone quite a bit but they should not be falling off the bone.  Spread them out on your grill and coat them with your favorite sauce.  I usually go with a homemade Dr. Pepper BBQ Sauce but this time opted for Rendezvous Sauce.  I usually only leave them on here for about 30 minutes, just long enough for the sauce to bake on and caramelize a little bit.  Once they have hit the spot you like go ahead and remove them from the grill and enjoy. 

staying warm under the warming lamp
These did not last long

2 comments:

  1. Just be lucky I didn't smell them Babies a cooking!

    Looks awesome!

    ReplyDelete
  2. It's a good idea to wrap a snug layer of foil around plastic-wrapped foods you plan to freeze (like meat in its unopened packaging), because it keeps out oxygen, which causes freezer burn.

    ReplyDelete