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.
|Six racks of baby backs waiting to be rubbed down.|
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|
|Lighting the Egg|
|Ribs going on 250F|
|Ribs after 3 hours of smoke|
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|