Archive for September, 2010

Ribs, Ribs, Ribs

Tuesday, September 28th, 2010
I made my first attempt at ribs on the Big Green Egg last weekend. I was very impressed by how easy it was and also how much food I was able to make on a smaller grill. Using the rib rack I was able to cook three full racks of ribs in about five hours.

Step one: Get yourself a nice package of pork ribs. Rinse off, pat dry and set aside.

Package of three full rib racks

Step 2: Get the EGG lit and ready to go with the plate setter in (legs up!) and a drip pan. You want the EGG to be at about 250 degrees dome temp.

Step 3: Trim your ribs. You’ll want to cut away the membrane and any large fatty areas.

Removing fat.

Trimming them up.

Step 4: Season the ribs to taste. I used kosher salt and Emeril’s Rib Rub (a personal favorite, also GREAT on Boston Butt).

Kosher salt

Emeril's Rib Rub

Step 5: Place the ribs in your BGE rib rack on the EGG over the drip pan.

Step 6: Walk away and check in a few hours.

3.5 Hours Later

Step 7: Check the ribs. If they are getting tender and falling off the bone it’s time to move them. Otherwise, give them a little more time.

Step 8: Pull the ribs off of the EGG, place onto aluminum foil, and smother in your favorite BBQ sauce.

Smother in BBQ

Step 9: Wrap the ribs in the foil and place back on the EGG.

Wrapped up!

Back To The EGG

Step 10: After about an hour and a half pull the ribs off of the EGG and let sit for 15-30 minutes still in the foil.

Step 11: Open and serve!!

Ready To Serve