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Big Green Egg Results - Smoked Ribs - 6/23/2012

Cooking on my Big Green Egg is such a pleasure.  And smoking meat is almost too simple .  Here is how I did my latest set of ribs.

After cleaning the ribs last night I put them in zip lock bags and covered them in a Memphis Dry Rub and then put them back in the refrigerator.  Around noon, Benjamin (our son) got the Big Green Egg setup.  I had soaked a bunch of mesquite wood chunks for the morning.  So there was a layer of large charcoal chunks in the base of BGE, Benjamin put a layer of soaked mesquite wood chunks on the charcoal and then put another layer of charcoal on top of the wood chunks.  With the fire set and the automatic temperature control also set, Benjamin put the ribs onto the grill.  The temperature was set for 225 F.

After four hours of cooking this is what they looked like.

 

Smells so good.  After this I put on some Stubbs BBQ Sauce and let them cook for about another two hours.  I bumped the temperature up to 250 F.

Can't wait to eat them.

Here is what they looked like after they were finished cooking.

 

Lovely smoke ring.  The meat was perfectly tender and it was mouth wateringly good.

 

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