How To Smoke Pork Ribs On Big Green Egg

Smoking Perfect Pork Ribs on the Big Green Egg

Smoking pork ribs on the Big Green Egg can be a delicious and rewarding experience. The Big Green Egg is a versatile and efficient smoker that can produce mouthwatering, fall-off-the-bone ribs with just the right amount of smoky flavor. Whether you’re a seasoned pitmaster or a novice cook, follow these simple steps to achieve perfectly smoked pork ribs on your Big Green Egg.

Choosing the Right Ribs

When it comes to smoking pork ribs, it’s essential to start with high-quality meat. Look for fresh, meaty ribs with a good layer of fat. St. Louis-style ribs are a popular choice for smoking, as they are well-marbled and offer a rich, juicy flavor. Alternatively, baby back ribs are leaner and cook more quickly, making them a great option for a shorter smoking session.

Preparing the Ribs

Before you start smoking, it’s important to prepare the ribs properly. Begin by removing the membrane from the back of the ribs to ensure that the smoke and seasonings penetrate the meat evenly. Once the membrane is removed, generously season the ribs with a flavorful dry rub. A classic combination of paprika, brown sugar, salt, pepper, and garlic powder can create a delicious bark on the ribs as they smoke.

Setting Up the Big Green Egg

Now it’s time to fire up the Big Green Egg. Start by filling the charcoal chamber with lump charcoal and adding a handful of smoking wood chunks for that perfect smoky flavor. Light the charcoal and allow the Big Green Egg to come to the desired smoking temperature, which is typically around 225-250°F (107-121°C).

Smoking the Ribs

Once the Big Green Egg has reached the ideal temperature, it’s time to place the seasoned ribs on the cooking grate. Close the lid and let the ribs smoke, undisturbed, for the first couple of hours. This allows the smoke to infuse the meat, creating that sought-after smoky flavor. To keep the ribs moist and tender, consider spritzing them with a mixture of apple juice and apple cider vinegar

Checking for Doneness

After several hours of smoking, it’s important to check the ribs for doneness. A good indication that the ribs are ready is when the meat has shrunk back from the bones and developed a beautiful crust. For added tenderness, you can also perform the bend test by lifting the ribs with a pair of tongs. If they bend easily and the bark cracks slightly, the ribs are perfectly cooked and ready to be enjoyed.

Resting and Serving

Once the ribs are done, remove them from the Big Green Egg and let them rest for a few minutes. This allows the juices to redistribute, ensuring that each bite is juicy and flavorful. After resting, carefully slice the ribs between the bones and serve them with your favorite barbecue sauce or enjoy them as they are. Your perfectly smoked pork ribs from the Big Green Egg are sure to be a hit at any gathering.

Smoking pork ribs on the Big Green Egg is a delightful way to enjoy tender, flavorful ribs with a hint of smokiness. By following these simple steps and paying attention to the details, you can elevate your grilling game and impress your friends and family with mouthwatering smoked pork ribs.