Good, Basic Ribs on Big Green Egg
This is a simple way to cook good ribs using a modified 3-2-1 method...more like 2.5, 1.5, .5. They aren't going to win a competition, but they turn out really tender and flavorful.
Equipment
- Big Green Egg
Ingredients
- 1 Rack of St. Louis style ribs
- A rub - Meat Church Holy Voodoo is a nice blend of savory with a bit of heat
- Apple Juice
- Old Southern Chicago Blue BBQ sauce
Instructions
Grill Preparation
- Clean all ashes from the grill. Fill with big lumps (Fogo Super Premium is my favorite).
- Light from the front, not in 3 places like normal grilling
- Let fire get started with the lid up and bottom vent open for 10 minutes.
- Close the lid and set the air intakes to try and achieve 225-250. It's about 1/4 inch on the top and bottom vents. Let it come up to temp.
- Put 3 large chunks of applewood in the charcoal. Nestle it in, but don't put it directly in the fire. It should smolder, not catch on fire.
- Let the pit stabilize. The smoke should be clear or blue. Not white.
Cooking Instructions:
- Remove the membrane from the back of the ribs. Trim off excess fat.
- Apply the rub generously.
- Put on the BGE for 3 hours. No spraying needed.
- Wrap in foil. Put 4-5 patties of butter on the foil, followed by a generous drizzle of honey. Put the ribs on the foil - top side down (onto the butter). Pour a little apple juice in the foil...about 1/4 cup. Turn the grill up to 250 and cook for 1.5 hours.
- Remove from foil and place on grill.
- Let the rib dry out a bit. With 20 minutes left, apply Old Southern BBQ Sauce. Let it caramelize. This is optional. Personally, I prefer the ribs without the sauze. It can always be added at the table.
- Cut with a large slicing knife.
- Serve and enjoy.