Start grill according to preferred method. Doing one slab at a time lay it on the aluminum foil and give it a quick mop with baste.
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Return the pouch to the smoker and cook at 225 for another 2 hours.
. After 3 hours remove the ribs from the grill and place the ribs into aluminum foil. The process is simple but try to do it quickly without puncturing the wrap. Soak wood chips in water for 30 minutes before putting them on the BGE.
Prepare The Big Green Egg. Once grill starts to heat up add wood chips so they can get started smoking. Season The Baby Back Ribs.
Prepare grillsmokerBig Green Egg to 300-325 degrees. Remove membrane from the back of the ribs and season liberally and evenly on both sides with your favorite BBQ rub. The 3-2-1 method of smoking baby back ribs on the Big Green Egg using Pecan woodMeat Church Honey Hog - httpsamznto2H4o7ZtFlame Boss - httpsamznto.
Smoke for 45 hours with the dome closed and no peeking. Flip the slab over and do the same for the opposite side. Remove the wrapped spare ribs from the EGG and remove the foil.
The last step is to apply our BBQ sauce and let it caramelize during the last 30. Smoke the ribs meat-side up for 3 hours. Before closing the pouch pour in 14 cup apple juice.
Each rack or half rack should be in its own packet. Drizzle honey and brown sugar on the top of the ribs. Set your timer for another 2 hours.
Wrap the ribs tightly in foil and move on to the next slab. Fold up the sides of the foil to create a sealed pouch. Prepare grill for indirect cooking at 250 degrees with cherry chunks for smoke flavor.
Spread the mixture thinly on both sides of the ribs and season with pork rub. After 45 hours of cooking the ribs should be nearly done. Wrap up the foil packet tightly and place back in the foil for another 2 hours at 225.
Place the spare ribs with the rounded side up on the grid and brush again with the BBQ sauce. Place heavy duty aluminum foil on grill grate. Transfer the ribs to a rimmed baking sheet and increase the grill temperature to 225 degrees F.
So follow the recipe below and make the best meal for your family. Allow to sit at room temperature for 30 minutes. Put ribs on grill and cook for 3 hours over 225F of indirect heat.
Add the apple juice on the bottom of the foil and the butter pats on the top of the ribs. Close lid and cook for 45 minutes to 1 hour on the foil until done through or when ribs are fork tender. This is the lazy method after all.
Smoked Baby Back Ribs on the BIG GREEN EGG. Slather the ribs with mustard and apply a generous amount of rub to both sides. Place ribs on the smoker and cook for 3 hours.
Smoke The Baby Back Ribs. Lightly dust with the dry rub. Let the spare ribs cook for a further 10-15 minutes and brush them 2 or 3 more times with the BBQ sauce as they cook.
Generously cover the meaty side of the ribs. Remove your ribs from the foil packet and place back on the smoker grates meaty side up. Stabilize your Big Green Egg between 225 250F then put the ribs on when you see Sweet Blue.
Add a small amount about 14 cup of water or other liquid into the foil with the ribs and close up the foil making a packet. Remove the ribs from the smoker and place them on the heavy duty aluminum foil. Prepare The Baby Back Ribs.
Place ribs meaty side up. Raise the temperature of the EGG up to 190C. Let marinate in the fridge for a few hours.
In a small bowl combine the mustard 14 cup of apple juice reserve the rest and the Worcestershire sauce.
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