How To Smoke Ribs In A Big Green Egg

Smoking Ribs to Perfection in a Big Green Egg

Welcome to the world of smoking ribs in a Big Green Egg! If you’re a fan of delicious, tender, and flavorful ribs, then you’ve come to the right place. Smoking ribs in a Big Green Egg is a time-honored tradition that yields mouthwatering results. In this guide, we’ll walk you through the step-by-step process of smoking ribs to perfection in your Big Green Egg.

Choosing the Right Ribs

Before you start smoking your ribs, it’s important to choose the right cut. Baby back ribs are a popular choice for smoking due to their tenderness and quick cooking time. St. Louis-style ribs are another excellent option, known for their rich marbling and juicy flavor. Whichever cut you choose, make sure they are fresh and high-quality for the best results.

Preparing the Ribs

Once you have your ribs, it’s time to prepare them for smoking. Start by removing the membrane from the back of the ribs to ensure maximum tenderness and flavor penetration. Next, season the ribs generously with your favorite dry rub. Popular seasonings include a mix of paprika, brown sugar, garlic powder, onion powder, salt, and pepper. Rub the seasoning into the meat, making sure to coat the ribs evenly.

Setting Up Your Big Green Egg

Now it’s time to fire up your Big Green Egg. Start by filling the charcoal basket with lump charcoal. Once the charcoal is in place, create a well in the center and add your choice of wood chunks for smoke flavor. Hickory, apple, and pecan are popular choices for smoking ribs. Light the charcoal and allow the Big Green Egg to come to a temperature of around 225-250°F (107-121°C).

Smoking the Ribs

With your Big Green Egg up to temperature, it’s time to add the ribs. Place the ribs on the cooking grate and close the lid. Let the ribs smoke for about 3-4 hours, maintaining a consistent temperature throughout the cooking process. You can also spritz the ribs with a mixture of apple juice and apple cider vinegar every hour to keep them moist and add extra flavor.

Checking for Doneness

After a few hours, it’s important to check the ribs for doneness. Use a meat thermometer to ensure that the internal temperature of the ribs reaches around 190-203°F (88-95°C). Additionally, the ribs should have a nice bark on the outside and should be tender to the touch. Once they reach this stage, they are ready to be taken off the Big Green Egg.

Resting and Serving

Once the ribs are done, it’s crucial to let them rest for about 10-15 minutes. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender end product. After resting, it’s time to slice the ribs and serve them up with your favorite barbecue sauce and sides. Whether it’s coleslaw, cornbread, or mac and cheese, the possibilities are endless!

Smoking ribs in a Big Green Egg is a rewarding experience that yields incredibly delicious results. With the right cuts of ribs, proper preparation, and careful smoking, you can achieve ribs that are tender, flavorful, and downright irresistible. So fire up your Big Green Egg, grab some ribs, and get ready to impress your friends and family with your newfound smoking skills!