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
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!
After pulling off the silver skin and trimming up the ribs I slathered some Yellow Mustard on them as a base for the rub.
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.
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…
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.
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!)
I pulled the ribs off and glazed them with a sugary BBQ sauce (for this cook I used Sweet Baby Ray’s).
I bumped the temp of the BGE up to 300° and put the ribs back in for 30 minutes.
Here are the Baby Back Ribs after getting pulled off the BGE. A perfect glaze and crust were on full day display!
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.”
- 4 racks of Baby Back Ribs
- BBQ Rub of your choice
- Yellow Mustard
- 1 Cup of Sweet BBQ Sauce
- Wash the ribs and remove the silver skin on the bone side using paper towel.
- Rub a small amount of Yellow Mustard on to the front and back of each rack of ribs.
- Apply BBQ rub to both sides of the ribs.
- Place the ribs back in the refrigerator while you preheat the BGE.
- Get the Big Green Egg up to 200° using a Plate Setter for indirect heat.
- Add Apple or Cherry wood for the smoke.
- Add the ribs using a rib rack to keep them vertical.
- Allow to cook for 3 hours at 200° spraying the ribs with 50/50 Apple Juice Apples Cider Vinegar every hour.
- 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.
- 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.
- Pull the ribs off and glaze with a sugary BBQ sauce.
- Raise the temp of the BGE to 300° and place the ribs back on for 20-30 minutes.
- Pull the ribs, slice, and serve.