Crispy Lemongrass Pork
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Perfect Ribs on the Big Green Egg: Ultimate Guide to Smoking Baby Back and Pork Ribs
Pork
Smoke
Simply Perfect Recipes typically have only a few ingredients. For our Perfect Ribs, you’ll only need some great ribs (spare or baby back), seasonings and of course your Egg!
Ingredients
- 4 tbsp (60 ml) paprika
- 2 tbsp (30 ml) oregano
- 1 tbsp (15 ml) garlic powder
- 1 tbsp (15 ml) brown sugar
- 1 tbsp (15 ml) onion powder
- 1 tbsp (15 ml) dry mustard
- 2 tbsp (30 ml) cumin
- 2 tbsp (30 ml) salt
- Barbecue sauce or Preserves of your choice
Equipment
- convEGGtor
- Stainless Steel Rib and Roast Rack
- Drip Pan
- Pink Butcher Paper
Directions
- Set the Egg for indirect cooking with the convEGGtor at 300°F/150°C.
- Combine all spices in a small bowl. Remove the membrane from the ribs and apply seasoning to both sides.
- Place the ribs in the Rib and Roast Rack, bone side down, and cook for one hour. Flip the ribs and rotate the rack 180°F.
- Cook for another hour.
- Baste the ribs with the preserves (we used salted caramel peach preserves) then wrap tightly in foil – you do not want any gaps in the wrap or you will steam the ribs.
- Cook for an additional 30 minutes, then unwrap the ribs and place directly on the grid for a final 15 minutes to allow the glaze to tighten up.
- Let rest for 5 to 10 minutes before serving.
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