I sauced both sides, about 5 minutes apart and the did the tops one last time before I took them off. You can see that glistening membrane on the back of the ribs…. The first step to making killer ribs is planning ahead mixing up a brine ahead of time so that you have it nice and cold and ready to go. It should be noted that there is a great debate (of course there is ) about whether you should take the membrane off or leave it on. Heat Green Egg to 225 degrees. You have permission to edit this article. Serve your pork ribs with your favorite slaw! Anyway I slowly dissolved the salt and sugar in the brine on the stove, heating it up. Other questions:subscriberservices@theadvocate.com. When doing a big multi-hour low and slow cook, I always clean it out real good before I get started so I don’t end up with fire control issues. 3. The Big Green Egg has finally given me the results I have been looking for! If you don’t you could be ordering in! My standard for ribs and butts is to use a low salt rub. Step 6: Set Up the Big Green Egg for an Indirect Cook. I don’t put the wood on until RIGHT BEFORE I am going to put the meat on. I found this technique worked the best for getting a longer sustained smoke. 4. Then voila!!! If they’re done, they will have a nice flex, but they will not fall apart. I usually then pull the membrane off the shorter side of the rib first, and then using a paper towel (for grip) you just pull the rest of it off the long side and most of the time it comes off in one big long strip. Step 8: Foil, Liquid, Bump Up the Temp to 300F, After 3 hours I took them off and put them into a clean foil tray, drizzled some apple juice in the pan (beer, wine, whisky all work great too!) In all of my different variations and experiments, I feel that this method gives me the results I am looking for! https://biggreenegg.com/recipes/dr-bbqs-aces-baby-back-ribs Once you have made a big enough cavity, use your fingers to separate more of the membrane. Put ribs back in frig while egg gets to temp. (It is not necessary to soak the chips in water.) Place ribs on grid bone side down for 1 hour, spray with apple juice at 20 - 30 min mark. Remove the ribs and place them in an aluminum roasting pan filled with about 1/2 inch of apple juice. I soaked some hickory chips and made a foil pouch of wet chips that I put down on the coals along with some loose dry chips for instant smoke. I then preheat my XL Big Green Egg to 250F, along with my Plate Setter so it is the same temperature as the Egg when it’s time to put the Ribs on. Remove membrane from the ribs, mustard and add your favorite rub. This will result in tough ribs. Over the years I have tried a ton of different methods to cooking ribs on the BBQ one way or another. Note: Use the “bend test” to tell when ribs are finished cooking. Once you have all this membrane stuff off, the next step is to brine these babies for at least 4-6 hours! After about 45 minutes in the foil tray I took them out and let them set up on the grill for about 5 minutes before started basting them with my favorite BBQ Sauce for about 10 minutes total. 5. 2. If you have the time, let these set up in the fridge for another hour or 2 while you get the Egg set up and ready to go. Place the ribs in the rib rack and cook, uncovered, for 30 minutes After 30 minutes, throw another 2 to 4 ounces of smoking chips on the charcoal bed and cook, uncovered, for another 2 to 2-1/2 hours. I have tried straight up gas grilling, slow smoking indirectly on gas and finally various ways of cooking them indirectly on my Big Green Egg. 1. Pour about 1 inch of apple juice into the aluminum pan and place it on the indirect plate setter, under the grate. Step 6: Set Up the Big Green Egg for an Indirect Cook. “Make sure to cook ribs low and slow at 225 degrees to get moist and tender ribs, being careful to never let the temperature get above 250 degrees. But as an amateur, back yard chef, this is what I have learned over the last few years of cooking ribs, so hopefully it helps you out. Be careful not to burn at this stage. Create a free website or blog at WordPress.com. So the dome temperature was creeping up about 100 degrees hotter than what the grill and DigiQ were saying. Remember, make the brine the night before…. Beef back ribs are an indirect cook in which the plate setter / conv"egg"tor should be inserted with the feet facing up and the grill grate on top. The man has won so many barbecue contests, don’t take my word on it, take his!!! 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