Big Green Egg BBQ Ribs - the path to success

After some experimenting with parameters we have found what works for us with the ribs.

After some experimenting with parameters we have found what works for us with the ribs.

1. Rinse the ribs in cool water, remove any bone bits and membrane from the back side.


2. Soak smoke chips (Mesquite works for us), start the Big Green Egg.


3. After temperature in the BGE has reached > 400F deg,


put smoke chips into a smoker box or just wrap them with aluminum foil and punch some holes in the foil.


Place the smoker pack right on the charcoal, install the BBQ grid and place ribs in rack on it.


This is the roasting stage, the goal is to let the ribs get a crust of a beautiful color. As soon as you like the color - the stage is complete. At 400F deg it took about 45 minutes, at higher temperature it can be much faster - keep an eye on it.


4. Spread your favorite BBQ sauce over each chunk of ribs and wrap with a piece of cooking foil.


Install ceramic "plate setter" to cut off direct heat from the charcoal, put BBQ grid over and place wrapped ribs in the rack on the grid.


Set temperature to 250F (240F...270F is fine) and leave it for 4 hours...


After that it's done!