From the Big Green Egg Website
If Dr. BBQ is using this recipe to win competitions, then I have to try it! Right?! Just one question. If this recipe is now public what recipe is Dr. BBQ using now when he competes?
EGGcessories Needed
Rib Rack optional
Ingredients
- 3 slabs of St. Louis-style ribs or baby back ribs, cut in half, membrane off* and ribs washed
- 1 cup Big Time BBQ Rub
- 1 cup honey
- 1 ½ cups apple juice
- 2 cups honey BBQ Sauce
Directions
Cover the ribs with the rub, using about two-thirds on the meaty side and one-third on the boney side.
Allow to stand at room temperature for 30 minutes before grilling.
Set the EGG up for indirect cooking at 325°F. Using a handful of hickory and cherry chips will help caramelize the ribs.
Cook for one-and-a-half hours, using a rib rack if you need it to have sufficient space for three slabs of ribs.
Remove ribs to a flat pan or cookie sheet and brush them all on both sides with honey.
Put the ribs in an aluminum foil pan with about one-inch of apple juice in the bottom, standing them on end in the pan if necessary to get them to fit.
Or just let them dangle over the edge a little like I did! 🙂
Cover with foil and continue cooking for about one hour, replenishing the apple juice if needed to maintain liquid in the pan.
I completely blanked out and forgot to cover them with foil. Duh. Still came out great!
Test the ribs by inserting a toothpick to determine whether they are tender.
Brush with Honey BBQ Sauce; heat a few minutes, flipping them to heat both sides.
Cut in to pieces and serve.
* Removing the membrane: Carefully slide an implement, such as a fish skinner (available in the sporting goods department), the tip of a butter knife or the tip of a meat thermometer between the membrane and a bone near the end of the rack of ribs. Rock the implement back and forth gently to loosen the membrane until you have enough space to slide your finger under it. Using a paper towel, pull up the membrane and slowly peel the membrane off.
I’ve never removed the membrane. I didn’t when I made this recipe, but I might try it the next time just to see what the difference is. As you’ll read from this thread it’s really more of a personal preference.
Dr. BBQ's Championship Ribs
Ingredients
- 3 slabs of St. Louis-style ribs or baby back ribs, cut in half, membrane off* and ribs washed
- 1 cup Big Time BBQ Rub
- 1 cup honey
- 1-1/2 cups apple juice
- 2 cups honey BBQ Sauce
Instructions
Cover the ribs with the rub, using about two-thirds on the meaty side and one-third on the boney side.
Allow to stand at room temperature for 30 minutes before grilling.
Set the EGG® up for indirect cooking at 325°F. Using a handful of hickory and cherry chips will help caramelize the ribs.
Cook for one-and-a-half hours, using a rib rack if you need it to have sufficient space for three slabs of ribs.
Remove ribs to a flat pan or cookie sheet and brush them all on both sides with honey.
Put the ribs in an aluminum foil pan with about one-inch of apple juice in the bottom, standing them on end in the pan if necessary to get them to fit.
Cover with foil and continue cooking for about one hour, replenishing the apple juice if needed to maintain liquid in the pan.
Test the ribs by inserting a toothpick to determine whether they are tender.
Brush with Honey BBQ Sauce; heat a few minutes, flipping them to heat both sides.
Cut in to pieces and serve.
* Removing the membrane: Carefully slide an implement, such as a fish skinner (available in the sporting goods department), the tip of a butter knife or the tip of a meat thermometer between the membrane and a bone near the end of the rack of ribs. Rock the implement back and forth gently to loosen the membrane until you have enough space to slide your finger under it. Using a paper towel, pull up the membrane and slowly peel the membrane off.
Notes
EGGcessories Needed:
ConvEGGtor
Rib Rack (optional)
Recipe from EggingMyHouse.com
