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Big Green Egg St Louis Ribs
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Direct Heat St. Louis Ribs on the Big Green Egg

This recipe for Direct Heat St. Louis Ribs on the Big Green Egg is a much easier way to cook your rack of ribs than other methods.
Prep Time20 minutes
Cook Time6 hours
Overnight Dry Brine1 day
Total Time1 day 6 hours 20 minutes
Course: Main Course, Pork
Cuisine: american BBQ, BBQ
Keyword: BBQ, Big Green Egg, Dizzy Pig BBQ, Smoked, Spare Ribs
Servings: 4
Author: The BBQ Buddha

Ingredients

  • 1 rack St. Louis Cut Spare Ribs
  • Yellow Mustard
  • Dizzy Dust BBQ Rub
  • Apple Juice for spritz

Instructions

  • The Prep: Trim the ribs and apply a copious amount of rub to both sides, then let them sit in the fridge overnight.
  • The Setup: Preheat the Big Green Egg to 225°F for raised direct cooking and add a few chunks of hickory wood.
  • The First Flip: Place the ribs on the raised grid and cook for 2 hours on the first side, misting occasionally with apple juice.
  • The Second Flip: Turn the ribs over and cook for another 2 hours, continuing to mist with apple juice to build the bark.
  • The Wrap: Remove the ribs, wrap them tightly in aluminum foil, and return them to the Egg for a final 2 hours of cooking.
  • The Rest and Slice: Pull the ribs from the grill and let them rest in the foil for 15 to 20 minutes before slicing and serving.