Dr. BBQ’s All ACEs Baby Back Ribs

Dr. BBQ is a internationally renowned author and grilling expert. When it comes to outdoor cookers, Dr. BBQ  prefers the one, original Big GreenEgg!

Ingredients

  • 3 slabs pork loin back ribs, about 6 pounds total
  • 1 cup apple juice
  • 1 cup Big Green Egg KC Style Sweet & Smoky Barbeque Sauce
  • 1 cup Big Green Egg Vidalia Onion Sriracha Barbeque Sauce

Instructions

Set the EGG for indirect cooking at 300⁰ adding cherry wood for smoke flavor. Peel the membrane off the back of the ribs. Season the ribs liberally on all sides with Ray’s Rub. Let the ribs rest for 10 minutes so the rub will get tacky, then place in a rib rack and cook for two hours.

Lay out three double sheets of heavy duty aluminum foil. Place a slab on each meaty side up. Fold up the edges and add 1/3 cup of apple juice to each packet. Put the ribs back on the EGG and cook for 1 hour or until tender when poked with a toothpick.

When the ribs are tender to your liking, remove from foil and return to EGG meaty side down. Combine the two sauces and mop/brush the ribs with a liberal coating. Cook for 15 minutes. Flip the ribs and brush the top of the ribs with sauce. Cook for 15 minutes. Brush with a second coat of sauce. Cook for 30 minutes until the sauce is set. Remove to a cutting board and cut each slab into 3 even pieces.

Makes 9 servings.

Rays Rub Ingredients

  • 1/4 cup raw sugar
  • 3 tablespoons kosher salt
  • 3 tablespoons paprika
  • 2 tablespoons chili powder
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • 1 teaspoon cayenne

Rays Rub Instructions

Add all ingredients in a bowl and mix.

8 thoughts on “Dr. BBQ’s All ACEs Baby Back Ribs

  1. So you’re not wrapping the ribs, just placing them in the foil with the edges turned up and apple juice poured in then putting them back on the egg?

  2. Followed the recipe but something went wrong. After removing the ribs after the foil/apple juice step, the foil stuck and the entire underside of the ribs was carmelized/burnt. Parts of the foil stuck to the ribs and a crust had developed. I finished out the recipe and the top half of the rack was fine if a bit overdone, but the bottom half was inedible. Feel like I should have skipped the foil and apple juice step.

    1. I use a aluminum lasagna throw away pan . Put the ribs in the pan with apple juice . Cover the pan with aluminum foil… ribs down in the pan… eliminates the meat from burning …. keeping the egg at 300 degrees indirect heat.

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