From the Big Green Egg Website
So sticky, so much flavor, so good. I’m always on the look-out for another great rib recipe and this did not fail. Just be sure you put a box of baby wipes on the table too (the mark of a great rib).
EGGcessories Needed:
Ingredients
- ¼ cup (packed) golden brown sugar
- 3 tablespoons paprika
- 2 teaspoons freshly ground black pepper
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 3 (2 ½ pound) racks pork baby back ribs
- 2 tablespoons (about) kosher salt
- ¾ cup apple cider vinegar
- Apple-Bourbon Barbecue Sauce, warm
- 2 hickory wood chunks
Instructions
In a medium bowl, mix the brown sugar, paprika, black pepper, cumin, and cayenne pepper.
Place the ribs on a large baking sheet and rub the ribs with some salt.
Sprinkle the spice mixture over the ribs and massage the spices into the meat.
As you can see I did a little more than “sprinkle the spice mixture”. I laid on the rub thick! Then I massaged it. 😉
Cover and refrigerate for at least 12 hours and up to 24 hours.
Set EGG for indirect cooking (with convEGGtor) at 300°F/149°C.
Add wood chunks over the coal.
The recipe originally called for chips that were soaked for an hour. I’ve never soaked wood chips (not with the Egg at least). Soaking chips will make them take longer to burn. For a longer cook, I always use wood chunks so it will last longer.
Place a foil pan half-filled with water on the convEGGtor.
Unless you have a sink near your Egg (lucky!) I would suggest bringing the water out in a large measuring cup. Otherwise, you’ll have to walk with a pan full of water that’s swaying back and forth. I know I would have spilled it.
Combine the vinegar and ¾ cup water in a spray bottle.
Season the ribs with salt.
Place the ribs on the cooking grate over the water-filled pan. (Don’t worry if the ribs extend over the pan, as the pan will still catch the majority of the dripping juices.)
Cook, with the dome closed, turning the ribs over and spraying them every 45 minutes or so with the cider mixture, adding another cup of drained wood chips at the same intervals, for about 3 hours, or until the meat is just tender.
My spray bottle broke during this cook so I ended up “Baptizing” the ribs with the water (shaking a water bottle so the water flew out in drips).
Once the ribs are tender, begin brushing them lightly with the barbecue sauce every few minutes or so, allowing the sauce to set before applying the next coat.
Continue brushing the ribs with the sauce, turning occasionally, for about 30 minutes, or until the meat has shrunk from the ends of the bones.
Transfer the ribs to a carving board and let rest for about 5 minutes.
Transfer to a large bowl and toss with enough of the remaining warm barbecue sauce to coat. Arrange the ribs on a platter and serve with the remaining sauce on the side.
Baby Back Ribs with Apple-Bourbon Barbecue Sauce
Ingredients
- ¼ cup (packed) golden brown sugar
- 3 tablespoons paprika
- 2 teaspoons freshly ground black pepper
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 3 (2 ½ pound) racks pork baby back ribs
- 2 tablespoons (about) kosher salt
- ¾ cup apple cider vinegar
- Apple-Bourbon Barbecue Sauce, warm
- 2 hickory wood chunks
Instructions
In a medium bowl, mix the brown sugar, paprika, black pepper, cumin, and cayenne pepper.
Place the ribs on a large baking sheet and rub the ribs with some salt.
Sprinkle the spice mixture over the ribs and massage the spices into the meat.
Cover and refrigerate for at least 12 hours and up to 24 hours.
Set EGG for indirect cooking (with convEGGtor) at 300°F/149°C.
Add wood chunks over the coal.
Place a foil pan half-filled with water on the convEGGtor.
Combine the vinegar and ¾ cup water in a spray bottle.
Season the ribs with salt.
Place the ribs on the cooking grate over the water-filled pan. (Don’t worry if the ribs extend over the pan, as the pan will still catch the majority of the dripping juices.)
Cook, with the dome closed, turning the ribs over and spraying them every 45 minutes or so with the cider mixture, adding another cup of drained wood chips at the same intervals, for about 3 hours, or until the meat is just tender.
Do not add more wood chips after the 1 ½ hour point, as too much smoke will give the ribs a bitter flavor.
Once the ribs are tender, begin brushing them lightly with the barbecue sauce every few minutes or so, allowing the sauce to set before applying the next coat.
Continue brushing the ribs with the sauce, turning occasionally, for about 30 minutes, or until the meat has shrunk from the ends of the bones.
Transfer the ribs to a carving board and let rest for about 5 minutes.
Transfer to a large bowl and toss with enough of the remaining warm barbecue sauce to coat. Arrange the ribs on a platter and serve with the remaining sauce on the side.
Notes
EGGcessories Needed:
ConvEGGtor
from EggingMyHouse.com
