These award-winning ribs are packed with flavor and perfectly tender, making them a must-try for any BBQ enthusiast. The Big Green Egg’s precise temperature control and ability to lock in moisture ensure your ribs come out smoky and juicy every time. Whether you’re competing or just feeding family and friends, this recipe will have everyone coming back for more.
Author: Dr. BBQ
Ingredients
3 slabs of St. Louis-style ribs or baby back ribs, cut in half, membrane off* and ribs washed
Cover the ribs with the rub, using about two-thirds on the meaty side and one-third on the boney side
Allow to stand at room temperature for 30 minutes before grilling
Set the Egg up for indirect cooking with a convEGGtor at 325°F
Using a handful of hickory and cherry chips will help carmelize the ribs
Cook for one-and-a-half hours, using a rib rack if you need it to have sufficient space for three slabs of ribs
Remove ribs to a flat pan or cookie sheet and brush them all on both sides with honey
Put the ribs in an aluminum foil pan with about one-inch of apple juice in the bottom, standing them on end in the pan if necessary to get them to fit
Cover with foil and continue cooking for about one hour, replenishing the apple juice if needed to maintain liquid in the pan
Test the ribs by inserting a toothpick to determine whether they are tender
At this point, you could cool them down, wrap each slab separately and refrigerate them for a day or two
They can then be transported to a tailgate party or reheated for entertaining at home
When ready to serve them, transfer the cooked ribs to a medium hot grill
Brush with Honey BBQ Sauce
heat a few minutes, flipping them to heat both sides
Cut in to pieces and serve
Removing the membrane: Carefully slide an implement, such as a fish skinner (available in the sporting goods department), the tip of a butter knife or the tip of a meat thermometer between the membrane and a bone near the end of the rack of ribs
Rock the implement back and forth gently to loosen the membrane until you have enough space to slide your finger under it
Using a paper towel, pull up the membrane and slowly peel the membrane off
Recipe Note
Use the convEGGtor for indirect cooking and add your favorite wood chunks for extra smokiness. Don’t rush the process—low and slow is the key to championship-level ribs!
