baby back ribs big green egg 3-2-1
Lightly dust with the dry rub. Fold up the sides of the foil to create a sealed pouch.
Smoked Ribs Recipe Recipe Smoked Pork Spare Ribs Smoked Pork Ribs Smoked Pork
Light coat of mustard then Jeffs original rub purchase recipes here on both sides.
. The result will be moist smokey delicious. This super simple recipe takes all the confusion out of making ribs without sacrificing any flavor. So follow the recipe below and make the best meal for your family.
21K EGG Table Forum. Place the ribs in the Rib and Roast Rack bone side down and cook for one hour. Heat Big Green Egg to 225-275 degrees and soak wood chips in water for half an hour.
The 3-2-1 method of smoking baby back ribs on the Big Green Egg using Pecan woodMeat Church Honey Hog - httpsamznto2H4o7ZtFlame Boss - httpsamznto. After 3 hours remove the ribs from the grill and place the ribs into aluminum foil. 1 Rules.
Start by smoking your ribs for 3 hours then cook inside foil for 2 hours and finish by removing from foil and brushing on sauce for up to 1 hour. Wrap the ribs tightly in foil and move on to the next slab. Remove membrane from the back of the ribs and season liberally and evenly on both sides with your favorite BBQ rub.
Flip the ribs and rotate the rack 180. Generously cover the meaty side of the ribs. Add a small amount about 14 cup of water or other liquid into the foil with the ribs and close up the foil making a packet.
After 45 hours of cooking the ribs should be nearly done. This video shows you an easy recipe for cooking amazing spare ribs using the 3-2-1 method on the Big Green Egg. Smoke for 45 hours with the dome closed and no peeking.
Add the apple juice on the bottom of the foil and the butter pats on the top of the ribs. In a bowl combine rub ingredients. Smoke the ribs meat-side up for 3 hours.
Let the spare ribs cook for a further 10-15 minutes and brush them 2 or 3 more times with the BBQ sauce as they cook. Raise the temperature of the EGG up to 190C. Place ribs directly on grate boney side down for 2 hours.
Season The Baby Back Ribs. Smoke The Baby Back Ribs. Place heavy duty aluminum foil on grill grate.
Prepare grillsmokerBig Green Egg to 300-325 degrees. Cover the pan with foil close the lid of the cooker and cook for another 2 hours at 250F. Get smoker ready to cook at 230 degrees.
Place ribs on the smoker and cook for 3 hours. Coat ribs with rub on both sides. Smoke for three hours on indirect heat at 200-250 degrees After three hours of smoking you are going to remove the ribs and the grill rack Place 1 gallon of apple juice in a roasting pan and submerge ribs in liquid.
Remove your ribs from the foil packet and place back on the smoker grates meaty side up. Before closing the pouch pour in 14 cup apple juice. You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at.
Flip the slab over and do the same for the opposite side. Transfer the ribs to a rimmed baking sheet and increase the grill temperature to 225 degrees F. Cook for another hour.
Return the pouch to the smoker and cook at 225 for another 2 hours. Place the spare ribs with the rounded side up on the grid and brush again with the BBQ sauce. Close lid and cook for 45 minutes to 1 hour on the foil until done through or when ribs are fork tender.
If you have a thick rack of ribs this could take much longer. Stabilize your Big Green Egg between 225 250F then put the ribs on when you see Sweet Blue. Cover with foil Return to grill for 1 hour.
Place ribs meaty side up. Allow to sit at room temperature for 30 minutes. Pour a beer into the bottom of a deep pan and transfer the ribs to the pan.
Spread the mixture thinly on both sides of the ribs and season with pork rub. The last step is to apply our BBQ sauce and let it caramelize during the last 30. Prepare The Big Green Egg.
The process is simple but try to do it quickly without puncturing the wrap. Wrap ribs in foil or place them in foil pan and cook for 2 hours. Set your timer for another 2 hours.
Remove ribs from foil and place bone side down on grate for 1 hour. Remove the membrane from the ribs and apply seasoning to both sides. Close the lid and cook at 250F for another 10 minutes.
This is the lazy method after all. Prepare The Baby Back Ribs. Prepare grill for indirect cooking at 250 degrees with cherry chunks for smoke flavor.
In a small bowl combine the mustard 14 cup of apple juice reserve the rest and the Worcestershire sauce. Wrap up the foil packet tightly and place back in the foil for another 2 hours at 225. Set the EGG for indirect cooking with the convEGGtor at 300F150C.
Doing one slab at a time lay it on the aluminum foil and give it a quick mop with baste. Place ribs bone side down onto grill rack. Remove the ribs from the smoker and place them on the heavy duty aluminum foil.
Carefully transfer the ribs to the grate and brush them with a little bit of your sauce of choice. Smoked Baby Back Ribs on the BIG GREEN EGG. Drizzle honey and brown sugar on the top of the ribs.
Remove the wrapped spare ribs from the EGG and remove the foil. Made my first batch of smoked baby back ribs using the 3-2-1 method and it was unbelievable. Combine all spices in a small bowl.
Our famously easy 3-2-1 ribs recipe will make your rib game the envy of the neighborhood.
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