Cooking Ribs Vertically On Big Green Egg

Flip the ribs and brush the top of the ribs with sauce.

Cooking ribs vertically on big green egg. Combine the two sauces and mop brush the ribs with a liberal coating. Flip the ribs and rotate the rack 180. Unwrap your ribs and paint with some bbq sauce. Set the egg up for indirect cooking with a conveggtor at 325 f.

Set the big green egg to 325 degrees f on the indirect cook setting. Using a handful of hickory and cherry chips will help carmelize the ribs. Place the spare ribs if necessary in portions bottom side up on the grid. Set the egg for indirect cooking with the conveggtor at 300 f 150 c.

Cook for another hour. Once the temp is up it s time to place your spare ribs on the big green egg. Remove the membrane from the ribs and apply seasoning to both sides. From here on you can follow the 3 2 1 method but you don t have to since the bge is pretty good at retaining moisture if you opt out just spritz with apple juice every hour or so.

Set your egg to 110 c normally this is draft door open 1 2 cm and top vent with the tiniest of cracks. When the ribs are tender to your liking remove from foil and return to egg meaty side down. Serve the grilled ribs of the big green egg with the remaining marinade as sauce. If you re cooking a lot then use a v rack to hold them vertically.

Cook for 15 minutes. Smoke for 3 hours. Cook for 15. Target temperature is 275ºf.

Grill the ribs for about 2 minutes rotate them 90 degrees and grill them for another 2 minutes. Allow to stand at room temperature for 30 minutes before grilling. Cover the ribs with the rub using about two thirds on the meaty side and one third on the boney side. Add your apple wood chips and your hickory smoked wood chips for extra flavor.

Put the ribs back on the egg and cook for 1 hour or until tender when poked with a toothpick. Combine all spices in a small bowl. Lay your rib slabs onto the big green egg rib rack over the fire and let them cook for 90 minutes. Set up the big green egg for an indirect cook.

Preheat your big green egg to 225 using 3 4 chunks of smoking wood as the grill comes up to temp start prepping your ribs pull the membrane off the bone side and trim excess fat and loose ends put a small amount of yellow mustard on the front and back of the ribs and spread evenly to create a. When doing a big multi hour low and slow cook i always clean it out real good before i get started so i don t end up with fire control issues. I then preheat my xl big green egg to 250f along with my plate setter so it is the same temperature as the egg when it s time to put the ribs on. Close the lid of the egg after each action.

Remove ribs from packaging and lay bone side up remove membrane light coat of mustard then jeff s original rub purchase recipes here on both sides get smoker ready to cook at 230 degrees place ribs directly on grate boney side down for 2 hours wrap ribs in foil or place them in foil pan and cook.