A Day Cooking Ribs

When my son, Justin decided to drive home from Nashivlle, he asked if we could fire up the Big Green Egg and cook some ribs. Seems he has never seen me cook ribs on the Egg, and wanted to have some fun watching how I managed to do ribs which in his opinion, are the best he's ever had.

Although the day was rainy, we rolled the Egg under the overhang so we and the big cooker wouldn't get soaked. Since the BGE uses those natural wood charcoal chunks, and the temperature inside the grill will be kept at 225 degrees, there won't be too much smoke pouring into the house with the grill being so close. When I do ribs, I like to purchase those St. Louis style ribs as they have great taste, plus there just seems to be more meat on the bone! I take that membrane off the back by sliding a kitchen knife under the thin membrane, then grabbing hold and it will pull off pretty easily. This is a big help in the way the ribs taste and keeps them more tender.

Once we get the membrane off, I pat them dry, rub some olive oil over them, then use a good sprinkling of Jacks's Old South rib rub. I sometimes make my own, but Jack's Rub is as good as any I'll ever make, plus all I have to do is grab the container and start shaking. I'm pretty liberal with the rub too, futhermore, once the rub is covering the ribs, I use my hands and massage the mixture into the meat, then wrap them tightly in plastic wrap, stack them one on top of the other, and into the fridge they go for at least three to four hours, but most preferably overnight.

About 30 minutes before the ribs are to go inside the BGE, I let them rest outside the fridge so the meat will warm, but not quite to room temp. This way when cooked, you will see a smoke ring just inside the meat. This is supposed to be a sign of well cooked ribs, at least according to the guys who do championship ribs. Ok...now we have the Egg at 225 and the ribs go on the rack, with the plate setter in place. A "Plate Setter" is a ceramic covering which covers the hot coals and prevents the ribs from searing or burning. A good way to cook indirectly, which is what you want to go "low and slow."

I have a spray bottle which is filled with a liquid of apple juice, white vinegar, worchestershire, and Tobasco. This is sprayed onto the ribs every 30 minutes, which keeps the ribs moist so they won't dry out. The ribs are cooked about six hours, maintaining the 225 degree heat. During the last 30 minutes, I swab the meat with a bar bq sauce, then stack them one of top of the other, then rotate them about every seven or eight minutes so the sauce will carmalize. Once time is up, the ribs are taken out to let them rest about 15 minutes then the fun begins. I promise, you do ribs this way and you will love not only doing it (the cooking), but eating them will be an amazing, delicious, fun filled dinner!