With this guide in making smoked baby back ribs on a Big Green Egg, you can make the best ribs at home.
It is an easy thing to do and you can have fun while you cook this recipe.
The main challenge to cooking baby back ribs on any appliance is to prevent them from becoming bland and tough.
This is common but it is not the easiest thing to solve.
However, when you use a Big Green Egg grill to do this recipe, most problems are already solved.
It is a powerful and versatile grill that can cook any recipe that you want.
There are many cooking methods that you can perform with a Big Green Egg.
That includes smoking meat wherein you use low temperatures and cook the meat for a longer time.
This means that you can control the temperature better and I have used this amazing grill for this method so many times.
It is effective especially for balancing the temperature inside.
It has great insulation that helps ensure that the heat is evenly distributed inside the cooking chamber.
I bought my Baby Back Ribs from Snake River Farm, so do check them out if you want to make the best juicy, high-quality ribs.
So follow the recipe below and make the best meal for your family.
Smoked Baby Back Ribs
- 1 rack or baby back ribs for 2 persons
- Yellow mustard
- Your favorite BBQ Rub
- 1 cup of apple juice
- 1 cup of apple cider vinegar
- Worcestershire sauce
- Hot sauce (optional)
Step 1: Prepare The Baby Back Ribs
Place the baby back ribs in the refrigerator overnight to make sure that they defrost properly.
That will prevent bacteria and contaminants from entering the meat while it thaws.
Once ready, bring out the ribs and then remove the excess fat on top. If there is not much fat, you can skip the trimming part, just make sure that there is at least 1/4 of an inch thick of fat on it.
Get a paper towel and a flexible sharp knife and then remove the silver skin.
The silver skin is the thick and tough membrane under the ribs just on the bones and it needs to be removed.
Grab the silver skin with a paper towel and guide the knife under it so you can easily pull the silver skin off.
This will also allow the flavors from the seasoning to enter the meat easier.
Step 2: Season The Baby Back Ribs
Coat the ribs first with the yellow mustard. It does not have to be too thick of a coating as you will only need that for the rub to hold onto the baby’s back ribs’ outer part.
Apply the rub on all sides of the ribs and then place it on a tray or plate to let it rest.
This will help the seasonings go deeper into the meat so the flavors do not stay on the surface.
Step 3: Prepare The Big Green Egg
Load up the Big Green Egg firebox with enough charcoal and put 3 to 4 chunks of wood on the top.
The wood will help create the smoke that you need later when cooking.
Set the temperature to 225 degrees Fahrenheit and then close the lid.
Let the grill preheat for at least 15 to 20 minutes to distribute the heat evenly throughout the grill.
Step 4: Smoke The Baby Back Ribs
After an hour, check the ribs and mix the apple juice, apple cider vinegar, and Worcestershire sauce.
Spray the ribs with the mixture and then close the lid again.
Do this every hour for the next 3 hours and then by the third hour, crank up the heat to 250 degrees Fahrenheit.
Allow the ribs to cook for another 1 and a half hours before you check them.
After 4.5 hours to 5 hours, check the temperature of the ribs with a meat probe.
If it is somewhere around 190 degrees Fahrenheit, glaze the ribs with BBQ sauce and turn up the heat once again.
Set the temperature to 275 degrees Fahrenheit and then let the ribs smoke for another 10 minutes.
This will create the crust you like on the ribs and give it a charred color.
Step 5: Rest And Serve
Place the cooked ribs on a cutting board but do not cut or slice them just yet.
Let them rest for at least 15 minutes to allow the juices to come back into the meat.
From there, slice or pull the meat out of the bone and then serve while it is still hot.
How Long Do You Smoke Baby Back Ribs At 225 Degrees?
Ribs need to be cooked for long at such low temperatures if you want the heat to go through the bone.
This process means that you need to make the cooking a bit slower.
If you want the ribs to get a nice sear, then you can turn up the heat later when cooking is just about done.
At 225 degrees Fahrenheit, you need to cook the ribs for at least 5 hours.
This, of course, is separated into 3 cooking processes so that you do not risk drying up the ribs.
You can also use brines, soak, or spray liquids like what we did in the recipe above.
This will ensure that even if the cooking process is so long, the ribs will stay moist.
It helps that you control the temperature but as much as possible, do not change it frequently.
After 5 hours of cooking the ribs at this temperature, the meat will almost fall off the bones.
Test it with a meat probe to make sure that the meat cooks properly and perfectly.
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