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There is something deeply satisfying about a rack of ribs that has been cooked with patience and precision. When you get it right, that perfect balance of a smoky bark and meat that pulls cleanly away from the bone, it’s the ultimate backyard victory. I am beyond excited to share this recipe with you because it’s a staple in my rotation, and for good reason.
To master the rib, you have to understand the cut. Baby Back Ribs (also known as loin ribs) come from the top of the pig’s rib cage, nestled just below the pork loin. Compared to their larger cousins, the spare ribs, Baby Backs are shorter, leaner, and more curved. Because they are a smaller and less marbled cut, they require a specific touch. You can’t rush these; if you want them to be amazing, you have to respect the “low and slow” philosophy.
Knowing the mass and density of your meat is the secret to great BBQ. Because ribs are relatively thin, they can dry out in a heartbeat if the heat is too high. That’s why we’re going to use the Big Green Egg to maintain a gentle, consistent environment, allowing the smoke to penetrate and the connective tissue to break down into pure tenderness over several hours.
I’m going to walk you through my exact process, from the initial trim to the final glaze. So, let’s get the Egg stabilized, grab an ice-cold IPA, and dive into the foolproof method for Big Green Egg Baby Back Ribs.
Table of Contents
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The Ultimate Big Green Egg Cookbook
The Rib Roadmap
The Finish: The perfect saucing technique for a sticky, finger-licking glaze.
The Prep: Removing the membrane and choosing the right rub.
The Setup: Setting the Egg for indirect heat and the “Blue Smoke” sweet spot.
The Cook: Understanding the “bend test” and when to wrap (or not wrap).
Prepping for the 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.
Pulling the Membrane
When it comes to prepping your ribs, one of the most debated topics in the BBQ world is the silver skin that thin, papery membrane on the bone side of the rack. In the video, I walk you through exactly how to remove it using a butter knife and a paper towel, but over the years, I’ve realized that while it’s a “pro” move, it isn’t always a dealbreaker for a successful cook.
Here is a quick look at the pros and cons so you can decide for yourself:
To Pull or Not to Pull?
The Pros of Removing It:
- Better Flavor Penetration: The membrane is essentially a waterproof barrier. Removing it allows your rub and that beautiful blue smoke to penetrate the meat from both sides.
- Better Texture: Without the membrane, you get a much cleaner “bite” off the bone. You won’t have to deal with that slightly chewy, leathery texture that sometimes remains after the cook.
The Cons (Why You Might Skip It):
- The Hassle Factor: Let’s be honest, sometimes that membrane just doesn’t want to cooperate. If you’re in a rush or feeding a crowd, skipping this step saves you a few minutes of frustration.
- It Holds Things Together: If you like your ribs “fall-off-the-bone” tender, keeping the membrane intact can actually act like a safety net, helping the rack stay together when you’re moving it off the Egg.
- It Can Render Out: If you’re cooking at a slightly higher temp (like my “hot and fast” method), that membrane often crisps up or breaks down enough that most people won’t even notice it’s there.
My Take: If I have the time, I pull it. I love getting as much flavor into the meat as possible. But if you’re fired up and ready to go and don’t want to mess with it? Don’t sweat it. Your ribs will still be delicious. Give it a shot both ways and see which one fits your style!
Seasoning The Baby Back 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.
Setting up The Big Green Egg
For this cook I preheated the Big Green Egg to 225° and used 2 chunks of hickory wood and 2 chunks of apple wood. NOTE: Check out my post to learn how to set your Big Green Egg for low and slow cooking.
I placed the ribs inside and had an aluminum drip pan sitting on top of my ConvEGGtor to catch the drippings.
Spritzing the Baby Back Ribs
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. I’m often asked if spritzing is really worth the extra effort, and for me, it’s all about building that perfect layer of color and moisture. By hitting the ribs with a little apple juice or cider vinegar every 45 minutes or so, you keep the surface cool and tacky, which actually helps the smoke “stick” to the meat and form a deeper smoke ring. Plus, that hit of moisture prevents the edges from drying out and adds a subtle hint of sweetness that balances out the savory rub perfectly. It’s a simple way to level up the bark without overcomplicating the cook.
When are the Baby Back Ribs Ready
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.” While the bend test is a classic, I also like to verify with my Thermapen to be 100% sure; you’re looking for an internal temperature right around 195°F to 203°F. At this range, the collagen has fully broken down, meaning the meat will be butter-tender but still have enough structure to stay on the bone until you take that first bite.
Sauce & Set the Baby Back Ribs
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.
Once that sauce has tightened up and looks like a sticky glaze, it’s time to pull them off the Egg and let them rest for about 10 to 15 minutes. Giving the ribs a little breather allows those juices to redistribute, ensuring every bite is as tender as the last. After that, just slice between the bones and get ready to serve up the best ribs your backyard has ever seen.
Big Green Egg Baby Back Ribs
Ingredients
Ribs ingredients:
- 2 racks Baby Back Ribs
- 3 tbsp Yellow mustard
- 4 tbsp BBQ rub, per rack
Spritz ingredients:
- 1 c apple juice
- 1 c apple cider vinegar
- 1/2 tsp Hot sauce
- 1/2 tsp 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
- Pull, slice and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Chris, First thing! Thanks so much for the intel. I’ve had my BGE for 21 years now. Still looks great. My daughter and I did a refresh on it back in 2018. I’ve cooked dozens of racks over of the years. I am in the middle of following you rmethod and I will tell you I learned more from your video than I have learn in years. The biggie waiting until the intial white smoke is gone before putting them on. I’ll give you an update when I’m done. Thanks a million!
Timothy thanks for the kind words! I hope the ribs came out great.
Inspiring video and recipe! I’m going to try this TODAY for the first time. This will also be my first time with such and long duration cock on my extra lg BGE. SO wondering how much lump charcoal you start with and did you need to add any additional charcoal or wood chunks during the cook?
Thanks for the positive energy! I typically fill the firebowl 3/4 of the way with lump and nestle 3-4 chunks of smoking wood in with the charcoal. Should last the whole cook. Here is another post where I review my setup: https://thebbqbuddha.com/how-to-set-your-big-green-egg-for-low-and-slow/
Foiling is key!!
It certainly is one way of cooking ribs…
I don’t use a mustard binder. I coat my ribs with the dry rub and vacuum seal them the night before. That gives them a good 15 hours to marinate with the dry rub and juices. Bring to room temperature and on they go.
That’s awesome. I bet they are delicious.
Yo Buddha – love this recipe. Just goes to show less can be more. Followed your instructions to the letter and cooked the best ribs of my life! Even tasted the benefit of adding barbecue sauce during the last 30 minutes of cooking. This is how I will cook ribs forever. Thanks so much for sharing, Dan O’Leary
Kind words Dan. Thank you ?
First time ever doing this and it turned out great! I never thought I could take off a membrane, but your instructions were so easy! I’m new to the BGE, followed your directions to a tee and they came out perfectly! I’m going to try your leg of lamb this weekend. Mine is boneless, so I hope it works. Thanks again!
Thanks for the kind words!
Awesome recipe! Made a couple slabs on the BGE XL today. Family demolished em. Thanks Chris!
Thanks brother! Always good hearing from my Chitown people!!!
I can’t buy the use of smoking wood to get to temp. I believe the coal should be started, smoke is replaced by “sweet blue” smoke. I will use 300 deg. (Doing five racks tomorrow”.)
My first ever baby back ribs on my Kamado grill and they were PERFECT! Your instructions were easy to follow and I learned so much cooking them. The bend test worked, I knew to pull them half hour earlier because they were done. Thanks so much!
What a nice response. Thank you 🙏
These are the best ribs ever. I tried several recipes that dried them out by using a timed method. This was much better. I can do ribs now. Thank you.
You are most welcome 🤗