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These baby back ribs were so good and I cannot wait to share this recipe with you. Having a little knowledge about this cut and in turn how to cook it can go a long way. Ultimately, you need patience and time for these to turn out amazing. Back ribs (or loin ribs) come from the top of the pig’s rib cage and sit just below the pork loin (thus the name loin ribs). They are shorter and fatter than their counterparts Spare ribs. As with any cut of meat you plan to smoke, knowing the mass and density of the meat is important. Ribs are a much smaller cut and leaner so to cook them right you need a lower temperature and longer time. I will walk you through my process below and explain the steps along the way. Now sit back, grab an ice cold IPA, and enjoy this post for Big Green Egg Baby Back Ribs.
Big Green Egg Baby Back Ribs
Ingredients for this recipe are simple: yellow mustard, BBQ rub, and of course the baby back ribs!
Trim any excess fat and remove the membrane from the bone side of the ribs.
Apply a small amount of mustard as a binder for the BBQ rub then generously season the front and back of the ribs with the rub. For this cook, I used one of my favorite rubs Dizzy Pig Dizzy Dust
.
For this cook I preheated the Big Green Egg to 225° and used 2 chunks of hickory wood and 2 chunks of apple wood.
I placed the ribs inside and had an aluminum drip pan sitting on top of my ConvEGGtor
to catch the drippings.
Leave the ribs alone for the first hour. After that check on them every hour and spritz with a mix of apple juice and apple cider.
Between 4 – 5 hours start checking the ribs to see if the meat has pulled back from the bone and they pass the “bend test“.
Now bump the temp to 275° and pour some BBQ sauce on the ribs. Using a brush apply evenly to the surface of the ribs. Let the sauced ribs cook in that higher temp for 10 minutes or so until the sauce sets.
It is time to slice these beauties and serve!
Big Green Egg Baby Back Ribs
Ingredients
- Baby Back Ribs
- Yellow mustard
- BBQ rub
- 1 c apple juice
- 1 c apple cider vinegar
- Hot sauce
- Worcestershire sauce
Instructions
- Preheat your Big Green Egg to 225° using 3 - 4 chunks of smoking wood
- As the grill comes up to temp start prepping your ribs
- Pull the membrane off the bone side and trim excess fat and loose ends
- Put a small amount of yellow mustard on the front and back of the ribs and spread evenly to create a binder for your rub
- Apply the rub front and back until evenly coated
- Place the ribs in the Big Green Egg and leave alone for the first hour
- After that check on the ribs every hour and spray with a mix of apple juice, cider vinegar, hot sauce and Worcestershire sauce
- After 3 hours bump the temp to 250°
- At the 4.5 hour mark check the ribs to see if the meat has pulled away from the bone and the ribs pass the "bend test" if so move on to next step and if not wait 30 minutes and check again
- At the 5 hour mark (or when your ribs pass the previous step) glaze with BBQ sauce and bump temp to 275°
- Let the ribs sit in the BIg Green Egg another 10 minutes until the sauce sets
- Pukl, slice and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Followed this recipe & my husband said it was the best ribs he ever ate!! They were delicious!!
Thank you😋😎💕
You’re welcome ☺️
Simple and good!
Thank you!
This is an awesome way to cook babybacks on the big green egg
Thank you 🙏
I may not have enough room in the normal grid and may need to throw some on the eggspander. Do you think that’ll affect cook at all?
Top rack of eggspander will cook faster so move the top and bottom racks of ribs around every couple of hours so they all cook evenly.
Thank you! These turned out spectacularly.
You’re welcome ☺️
Chris I have a large egg and am doing 4 racks of baby backs. Would you recommend a rib rack or the two piece multi-level rack so the ribs lay flat. Thanks brother
You can use a rub tack for sure but I like using the eggspander for this better as it protects the bark. When I use rib racks, the ribs come out just fine but stick to the racks. So, when removing the ribs I have torn the bark and the ribs don’t look as good as they should. This is just my experience of course ☺️
I was late to the rib game, the first time I ever ate them was in the early 90s. I had the good fortune to be introduced to baby back at MichelBob‘s in Naples, Florida, and they’re still the best commercial ribs I’ve ever had.. Or at least they were. This recipe is their equivalent. It’s pretty easy and pretty straightforward. The only thing I do recommend is that your system for measuring the temperature is accurate. I use the BBQUbe and I find the critical thing is putting the temperature probe for the grill in a place where it reflects what the temperature is going to be at the surface of the food you’re cooking, so make sure that if you’re using a place setter that you don’t have the probe off to the side where it gets direct heat. That will inflate the temperature reading. As long as your method for keeping the temperatures stay as prescribed in this recipe You’re gonna make the best ribs you’ve ever had. I have done them a dozen times and they are out of this world. And an answer to the question that drove me to the site today, yes, I use a rack. I don’t lay them flat. They don’t cook as evenly in my opinion.
Thanks for taking the time to respond to this 🙏
Thanks for teaching me to make the best baby backs
Great recipe…I also put a drip pan with 2 beer and onion soup mix …stick to the recipe and enjoy the feast …thanks