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Do you love baby back ribs but just do not have the 4-6 hours to cook them? Do you want to know how to get to smoky and delicious baby back ribs in half the time?! Well, you have come to the right place as this recipe delivers perfect baby back ribs every time. Now sit back, grab an ice cold PBR, and enjoy this post for Big Green Egg Hot and Fast Baby Back Ribs.
Big Green Egg Hot and Fast Baby Back Ribs
First, load your Big Green Egg with lump charcoal about 1/3 of the way. Next place 3-4 chunks of smoking wood in with the lump charcoal. I like using hickory or apple wood for my rib cooks. Light the charcoal, place in your ConvEGGtor or half-moon ceramic inserts to setup the indirect cooking environment, and let the temperature get to 300°F.
NOTE: If you want to know how I setup my Big Green Egg for low and slow cooking click HERE.
Trim the baby back ribs of extra fat, silver skin, and remove the membrane. Then slather the front and back of the ribs with yellow mustard.
Next, rub your ribs with your favorite BBQ rub.
When the Big Green Egg is running at 300°F and the smoke is light gray in color, put the ribs inside bone side facing down. Let them cook like this for 1.5 hours spritzing with a 50/50 mix of apple juice and apple cider vinegar every 20 minutes or so.
After 1.5 hours check to see that your bark is nice and brown and looks good. Take 2 sheets of aluminum foil and lay them down flat on a table. Place pats of butter, brown sugar, and honey on top of the foil sheets. Lay the rack of ribs down on to the butter mixture then top the bone side with pats of butter, brown sugar, and honey. Before wrapping the ribs in the foil add 1/2 cup of apple juice to the bottom of the foil packet for the braising liquid.
Place the ribs in the foil packets back in to the Big Green Egg meat side down. Cook like this another 1-hour.
After an hour, carefully remove the ribs and glaze them with your favorite BBQ sauce. Place the ribs back in to the Big Green Egg for a final 30-minutes allowing the sauce to set.
Remove the ribs, rest 10 minutes, slice, and enjoy!
You can find other great rib recipes for your Big Green Egg here:
Big Green Egg Hot and Fast Baby Back Ribs
Ingredients
- 2 racks baby back ribs
- Yellow mustard
- BBQ Rub
- 1 1/2 cup Apple Juice
- 1/2 cup Cider Vinegar
- 1 stick Butter
- 3 Tbsp brown sugar
- Honey
- 1 cup BBQ sauce
Instructions
- Setup your Big Green Egg for indirect cooking using the ConvEGGtor or EGGspander base with (2) half moon ceramic inserts. Preheat to 300°F using 3-4 smoking wood chunks e.g., Apple Wood or Hickory
- Trim your spare ribs and remove the membrane
- Slather the ribs with yellow mustard and cover with the BBQ rub
- When the Big Green Egg is at temperature and the smoke is light gray in color, place the ribs inside
- Let them smoke for 1.5 hours spritzing with a mix of 1/2 cup apple juice and 1/2 cup cider vinegar
- At the 1.5 hour mark make sure the bark is set and looks good then remove ribs and place them meat side down in to an aluminum foil sheet lined with pats of butter, brown sugar and honey
- Place butter, brown sugar, and honey on the rib side then pur 1/2 cup of apple juice in the bottom of the foil packet
- Seal the ribs and place them back in the Big Green Egg meat side down for another 1-hour
- After the hour wrapped, remove the ribs from the foil packet and glaze with the BBQ sauce
- Place the ribs back in to the Big Green Egg and let cook for another 30 minutes allowing the sauce to set
- Remove the ribs and let them rest 10-15 minutes before slicing and serving
Nutrition information is automatically calculated, so should only be used as an approximation.
A fabulous recipe for a newbie or experienced Egg chef!
Thank you 🙏