Dr. BBQ is a internationally renowned author and grilling expert. When it comes to outdoor cookers, Dr. BBQ prefers the one, original Big GreenEgg!
- 3 slabs pork loin back ribs, about 6 pounds total
- 1 cup apple juice
- 1 cup Big Green Egg KC Style Sweet & Smoky Barbeque Sauce
- 1 cup Big Green Egg Vidalia Onion Sriracha Barbeque Sauce
Set the EGG for indirect cooking at 300⁰ adding cherry wood for smoke flavor. Peel the membrane off the back of the ribs. Season the ribs liberally on all sides with Ray’s Rub. Let the ribs rest for 10 minutes so the rub will get tacky, then place in a rib rack and cook for two hours.
Lay out three double sheets of heavy duty aluminum foil. Place a slab on each meaty side up. Fold up the edges and add 1/3 cup of apple juice to each packet. Put the ribs back on the EGG and cook for 1 hour or until tender when poked with a toothpick.
When the ribs are tender to your liking, remove from foil and return to EGG meaty side down. Combine the two sauces and mop/brush the ribs with a liberal coating. Cook for 15 minutes. Flip the ribs and brush the top of the ribs with sauce. Cook for 15 minutes. Brush with a second coat of sauce. Cook for 30 minutes until the sauce is set. Remove to a cutting board and cut each slab into 3 even pieces.
Makes 9 servings.
Rays Rub Ingredients
- 1/4 cup raw sugar
- 3 tablespoons kosher salt
- 3 tablespoons paprika
- 2 tablespoons chili powder
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1 teaspoon cayenne
Rays Rub Instructions
Add all ingredients in a bowl and mix.
Peel membrane from ribs, rub with jalapeno mustard. (gives them a little spice but adds to the misc. flavor). Mix brown pepper and JAMES DU ALL dry rub,(or your favorite rub). put in refrigerator for 3 hours or over night if more convenient in covered Tupperware container. Set up Grill and bring down to 225 degrees. Add Apple Chips after soaking in water for 1 hour. Cook over drip pan with apple juice and (apple) beer or reg. beer at 225 degrees. After 3 hours take off and mop with mixed brown sugar and honey (paste) and make a double layer foil tray, add apple juice for each rib. Wrap each rib separately and tightly so as not to spill out Apple Juice. Put back on for 2 hours. After 2 hours unwrap and apply your favorite BAR-B-QUE SAUCE. (I like Sweet Baby Ray’s ). Put back on grate and let glaze until interior meat temp reaches 202 degrees. Take off and let set for 5-10 minutes. MMMMMMMMMMMMMMMMMMMM Gooooooooooooooooooooood.!!
Trust me on this recipe, I’ve been experimenting for literally 20 years and this is THE smoked baby back ribs recipe:
-Soak ribs overnight in buttermilk;
-3-5 hours before your cook, drain the buttermilk and liberally cover ribs in your favorite dry rub; wrap ribs in plastic wrap and set aside;
-Set Big Green Egg at 225°, indirect heat with convector, fill drip pan on convector with 3/4 apple juice 1/4 water;
-Remove ribs from plastic wrap and place ribs directly on the grate; smoke for 2 hours;
-Take ribs off the egg, slather liberally with honey and brown sugar, then here’s the key: place ribs in heavy foil and cover in purple grape juice (about 1/4 cup). Then wrap tightly. You heard me. (Something about the acid in the grape juice perfectly tenderizes the meat and no, you never taste the grape juice).
-Place ribs-in-foil back on the grate and smoke for two more hours.
-Remove ribs from the Egg, drain the liquid, slather with barbecue sauce, cook directly on the grate for 5-10 more minutes;
-Remove ribs and let sit for 5 minutes;
-Then enjoy literal fall-off-the-bone moist tender delicious amazing-ass ribs.
The extra hour gets them over done
after 2 hours on my Large Big Green Egg @ 350, the ribs were done
WHAT KIND OF PAPRIKA DO YOU USE IN THE RUB, SWEET, SMOKED, HOT, HUNGARIAN?
Followed the recipe but something went wrong. After removing the ribs after the foil/apple juice step, the foil stuck and the entire underside of the ribs was carmelized/burnt. Parts of the foil stuck to the ribs and a crust had developed. I finished out the recipe and the top half of the rack was fine if a bit overdone, but the bottom half was inedible. Feel like I should have skipped the foil and apple juice step.
Did you put the ribs in meat side down? At this point the ribs should be meat side up.
I use a aluminum lasagna throw away pan . Put the ribs in the pan with apple juice . Cover the pan with aluminum foil… ribs down in the pan… eliminates the meat from burning …. keeping the egg at 300 degrees indirect heat.
I do the same – works better and easier to manipulate. I also reduce the last part from 15-15-30 minutes to 10-10-10 and let rest for at least 15. I find it remains juicier that way…. And yes, always indirect heat at just shy of 300. Enjoy!
So you’re not wrapping the ribs, just placing them in the foil with the edges turned up and apple juice poured in then putting them back on the egg?
I have the same question.
This is my go to technic for baby back ribs is faster than low and slow. I adjusted a couple things to my liken. I use drip pan filled with apple juice, sometimes cranberry juice. Also I mix pecan and apple wood chunks for smoke. I use various rubs and sauces. The end result of every cook I have done with baby backs have been awesome! Kudos to Dr BBQ !
Does this recipe require the use of a drip pan?
It’s not necessary but a good idea to catch the drippings.