Big Green Egg Baby Back Ribs

Big Green Egg Baby Back Ribs

I love a good challenge and coming home from the Kentucky Derby last week I was presented with one. My son was away for the weekend as well and returned with news that he had eaten ribs that were better than mine (yes… my son can be a bit too honest at times). He went on and on about the “fall off the bone” ribs he had eaten and how delicious they were. I must tell you this did not sit well with me. So, I decided to cook ribs that would not only fall off the bone but would leave an impression on this young man for a lifetime. The recipe is deceptively simple but requires patience and careful planning. I went with Baby Back Ribs instead of Spare Ribs this time around as I had not cooked Baby Backs for the blog yet. Now sit back, grab a cold Ballast Point Scuplin, and enjoy this post for Big Green Egg Baby Back Ribs.

Big Green Egg Baby Back Ribs
Big Green Egg Baby Back Ribs

Big Green Egg Baby Back Ribs

A nice surprise was waiting for me when I got home from the Derby and that was a package from Matt at Meat Church BBQ. He sent me 3 of his rubs to try out and write about. I picked the one I thought would work best with the Baby Back Ribs, the Honey Hog BBQ rub. Sweet and savory, this would create a beautiful bark on the ribs for sure!

Big Green Egg Baby Back Ribs
Meat Church Honey Hog

After pulling off the silver skin and trimming up the ribs I slathered some Yellow Mustard on them as a base for the rub.

Big Green Egg Baby Back Ribs

Next was copious amounts of the Honey Hog rub… look at that color! Back into the refrigerator with the ribs as I wanted them cold for the smoke ahead.

Big Green Egg Baby Back Ribs

Using a plate-setter with the legs up, a drip pan filled with water, and a rib rack I got the BGE up to 200° using Apple Wood for the smoke. After 30 minutes the BGE produced that thin blue smoke and I placed the ribs in. Let the beer drinking begin…

Big Green Egg Baby Back Ribs
On the BGE to smoke

Every hour I misted the ribs with a 50/50 mix of Apple Juice and Apple Cider Vinegar. I did this for 3 hours at 200° and bumped the temp up to 250° for the rest of the cook.

Big Green Egg Baby Back Ribs
Looking good

At the 5 hour mark I started to pick up the ribs and try the “bend” test. You know they are ready when the rack easily folds in half creating a crack in the meat between the ribs. (NOTE: photo credit goes to Mrs. Buddha for the great shot below!)

Big Green Egg Baby Back Ribs
The bend test

I pulled the ribs off and glazed them with a sugary BBQ sauce (for this cook I used Sweet Baby Ray’s).

Big Green Egg Baby Back Ribs
Sweet Baby Ray’s

I bumped the temp of the BGE up to 300° and put the ribs back in for 30 minutes.

Big Green Egg Baby Back Ribs
Back on the BGE

Here are the Baby Back Ribs after getting pulled off the BGE. A perfect glaze and crust were on full day display!

Big Green Egg Baby Back Ribs
Ready to serve

This was a successful cook for sure! I think these were the best ribs I have produced to date. Thankfully my son agreed saying to me, “I guess I’ll have to challenge you more often.”

Big Green Egg Baby Back Ribs
Big Green Egg Baby Back Ribs
Big Green Egg Baby Back Ribs
Big Green Egg Baby Back Ribs

3.0 from 2 reviews
Big Green Egg Baby Back Ribs
Prep time
Cook time
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This recipe for Biog Green Egg Baby Back Ribs is worth the wait. Glazed with Sweet Baby Ray's this recipe can't be beat!
Recipe type: Pork
Cuisine: BBQ
Serves: 4
  • 4 racks of Baby Back Ribs
  • BBQ Rub of your choice
  • Yellow Mustard
  • 1 Cup of Sweet BBQ Sauce
  1. Wash the ribs and remove the silver skin on the bone side using paper towel.
  2. Rub a small amount of Yellow Mustard on to the front and back of each rack of ribs.
  3. Apply BBQ rub to both sides of the ribs.
  4. Place the ribs back in the refrigerator while you preheat the BGE.
  5. Get the Big Green Egg up to 200° using a Plate Setter for indirect heat.
  6. Add Apple or Cherry wood for the smoke.
  7. Add the ribs using a rib rack to keep them vertical.
  8. Allow to cook for 3 hours at 200° spraying the ribs with 50/50 Apple Juice Apples Cider Vinegar every hour.
  9. When you spray the ribs at the 3 hour mark raise the temp to 250° and allow to cook for another 2 hours spraying at each hour mark.
  10. AT the 5 hour mark test the ribs using the bend test. If they bend and a crack appears in the meat you are ready for the final prep.
  11. Pull the ribs off and glaze with a sugary BBQ sauce.
  12. Raise the temp of the BGE to 300° and place the ribs back on for 20-30 minutes.
  13. Pull the ribs, slice, and serve.



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16 comments on “Big Green Egg Baby Back Ribs

  1. I bet your boy is way to smart! He know your wel spot and used it to get you created these haha! I can’t wait till my boys come up withthese challenge haha
    Nice one

  2. So are the ribs fall off the bone this method or with a little tug?

    My family says every method I have had so far renders the ribs into mush or more of the consistency of pulled pork.

  3. Do you leave the ribs in the rack when you do the temperature change and when you glaze them do you lay them directly on the cooking grid with the converter still in place or do you remove it?

  4. Would you say using the rib rack changes how the ribs are cooked (cooked evenly, etc) vs cooked laying flat during the entire process?

    1. Ron that’s a great question. I believe it distributes heat more evenly but more importantly smoke. I have some ribs both ways and find little difference. So, you are good either way.

  5. I used this method with ribs from Publix. I live in Florida. And the ribs came out horrible. The ribs you have in the pictures are half the size of the ones they offer around where I live. I might have to go to local butcher but it’s the CUT of the ribs as well as the method of cooking. While this seems to be a good method (why I chose to use it in first place) it all depends on the cut and size of ribs also. I can never find thin ribs like you have displayed.

    1. Since this post, I have cooked at least 1000 ribs in all shapes and sizes. The one thing I can echo is… every cook is different and any recipe (including this one) is a reference not a specific set of instructions. As you know, you have to cook with your 5 senses as that is the only way you will know when BBQ is done. Thanks for the comment and the follow.