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Big Green Egg Ribs and Chicken: The Ultimate Sunday BBQ Feast

Smoking a whole chicken with a slab of baby back ribs is easy using this recipe for Big Green Egg Ribs and Chicken: The Ultimate Sunday BBQ Feast.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Chicken and Pork Ribs, Main Course
Cuisine: american BBQ, BBQ
Keyword: Baby Back Ribs, Big Green Egg, chicken, Smoked
Servings: 4
Author: The BBQ Buddha

Ingredients

For the Chicken Spice Rub:

  • 2 tbsp smoked paprika
  • 2 tbsp light brown sugar
  • 1 tbsp kosher salt
  • 1 tbsp za'atar
  • 1 tsp ground cumin
  • 1 tsp freshly ground black pepper
  • 1 tsp cayenne pepper

Chicken:

  • 4-5 pound whole chicken patted dry

Ribs:

  • 1 slab baby back ribs trimmed and cut in to sections
  • 3 tbsp Meat Church Honey Hog or your favorite BBQ rub
  • 2 tbsp Yellow mustard for slather

Instructions

  • Prep Ribs: Remove the silver skin from the back of the ribs and cut the rack into three equal sections to improve airflow.
  • Season Ribs: Apply a thin layer of yellow mustard as a slather before coating all sides heavily with your chosen dry rub.
  • Spatchcock Chicken: Use heavy-duty poultry shears to remove the backbone of the chicken and press down firmly on the breastbone to lay it flat.
  • Season Chicken: Rub the skin with a small amount of olive oil and apply the Za’atar spice blend generously across the entire surface.
  • BGE Setup: Stabilize your Big Green Egg at 250°F using a Raised Direct configuration with your two-tier swing rack installed.
  • Initial Rib Cook: Place the rib sections on the top rack of the swing system and cook for one hour while turning and spritzing once with apple juice.
  • Wrap Ribs: Remove the ribs from the Egg after the first hour and wrap them tightly in heavy-duty aluminum foil to maintain moisture.
  • Configure Indirect: Carefully insert the Plate Setter (ConvEGGtor) legs-up to transition the Egg into an indirect convection environment.
  • The Stack: Position the spatchcock chicken on the bottom rack and place the foiled ribs on the top rack to begin the final phase.
  • Final Braise: Maintain the temperature at 250°F for an additional two hours to allow the chicken to roast and the ribs to tenderize.
  • The Pull: Remove the chicken once the internal temperature hits 165°F and pull the ribs when they reach a "fall-off-the-bone" consistency.
  • Rest and Serve: Allow the meats to rest for ten minutes before slicing the chicken into quarters and the ribs into individual bones.