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Low & Slow Big Green Egg Baby Back Ribs

Big Green Egg

Servings

10-12 People (6 racks)

Prep Time

20 minutes

Cook Time

6 hours

Cuisine

American

Category

Grill and Smoke

Master low and slow baby back ribs on the Big Green Egg with this no-wrap, no-fuss pork rib recipe. Six full racks are rubbed with two signature seasonings — Maple Bourbon BBQ Rub and All-Purpose BBQ Rub — smoked at a steady 250°F / 121°C over lump charcoal for approximately 6 hours using the XL Big Green Egg and EGGspander System for maximum capacity. No wrapping, no spritzing, no shortcuts: just pure smoke, patience, and ribs that are probe-tender at 200°F / 93°C with a bark that earns its place. This is the definitive Big Green Egg smoked pork rib recipe for anyone who believes great barbecue doesn't need to be complicated.

Low & Slow Big Green Egg Baby Back Ribs

Ingredients

  • 6 racks Pork baby back ribs

  • As needed - Hot sauce (as binder)

  • As needed - Maple Bourbon BBQ Rub (for 3 racks)

  • As needed - All-Purpose BBQ Rub (for 3 racks)

  • As needed - Lump charcoal (fill XL Egg completely)

  • EGGspander System

Directions

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    1. Remove the membrane from the back of each rack of ribs. Use a butter knife to loosen a corner, then grab it with a paper towel and pull it off in one clean strip.

    2. Lightly coat all six racks with hot sauce on both sides, using it as a binder to help the rub adhere.

    3. Season three racks generously with Maple Bourbon BBQ Rub and the remaining three racks with All-Purpose BBQ Rub. Apply an even, thorough coat on all sides.

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    1. Fill an XL Big Green Egg completely with lump charcoal and light it.

    2. Install the indirect cooking setup and the Big Green EGGspander System to utilize both cooking levels.

    3. Close both the top and bottom vents to their lowest settings. Allow the Egg to stabilize at 250°F / 121°C before adding the ribs.

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    1. Arrange all six racks of ribs across both cooking levels of the EGGspander System.

    2. Maintain a steady temperature of 250°F / 121°C throughout the entire cook.

    3. Smoke for approximately 6 hours. Rather than cooking strictly by time, pull the ribs when they reach an internal temperature of 200°F / 93°C and a probe slides into the meat with little to no resistance.

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    1. Remove the racks from the Egg and allow them to rest uncovered for 10–15 minutes.

    2. Slice between the bones and serve immediately.

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