Recipe adapted from Chef JJ. Learn more about Chef JJ at chefjjs.com.
Ingredients
- 2 racks spareribs, peeled
Chef JJ's Rub Ingredients
- 4 tablespoons paprika
- 4 tablespoons kosher salt
- 4 tablespoons granulated garlic
- 4 tablespoons sugar
- 2 tablespoon sugar in the raw
- 2 tablespoon chile powder
- 2 tablespoon black pepper
- 2 tablespoon onion powder
- 2 tablespoon dried oregano
- 2 tablespoon dried thyme
Chef JJ's Rub Instructions
Combine all of the ingredients for the rub. Evenly rub the ribs, wrap them in foil refrigerate them overnight.
Chef JJ's BBQ Sauce Ingredients
- ½ cup sugar
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon granulated garlic
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ cup white vinegar
- 1 cup molasses
- 1 cup Red Gold ® Tomato Ketchup or Mama Selita’s Jalapeno Ketchup
- ¾ cup yellow mustard
- 1 teaspoon cayenne pepper
- Cherry wood chunks, for smoking, if desired
Chef JJ's BBQ Sauce Instructions
Set EGG for indirect cooking (with convEGGtor) and smoking wood at 245°F/118°C.
Smoke the ribs for 3 hours, wrap them in foil, return to the EGG and cook for another 2 hours. Remove from the EGG after 2 hours, and rest for 1 more.
Combine all of the ingredients for the BBQ sauce and bring to a simmer. Remove from the heat and base the ribs with the sauce before serving.
Makes 8 servings
Add a bit of bourbon to the sauce. I also add extra vinegar. I use Steen’s Cane Syrup instead of molasses.
Fixing to give the cooking instructions a shot. I’ll report back on how they came out.
Could I wrap the ribs in butcher paper or is foil the preferred method?
I wrapped Baby Backs in butcher paper recently and it took longer to finish. The paper does not seal like the foil but could be offset by finishing at 275 to 300. I really like the butcher paper on briskets and pork shoulders.
The ribs cooked as per Chef JJ’s instructions were sensational and have become an instant family favourite of both family and friends. I should point out that there is an error in the temperatures quoted. 245F which is the correct cooking temperature converts to 118C not 188C!
Only an issue if you use metric (as we do in Australia). A significant difference.It would be helpful to amend the instructions.
Regards
Daniel
Does it matter when one is grilling pork ribs that they use just the grill that came with the egg or is a rib rack better?
These ribs are delicious! I followed the recipe precisely and smoked them in the Big Green Egg for time & temperature specified. Cannot wait to do these again! I have no doubt anyone you invite over for these ribs will be impressed.
People who complained that the sauce is too sweet use your own you don’t have to follow that recipe.
This was the best ribs I have ever eaten!! The sauce was a little too sweet for me but some prefer the sweet sauces on ribs… the best I’ve had by far!!