As many of you all know, my parents are into the ‘Cue. My dad just started a competition BBQ team called North South Smokers and my mom, well, she’s a Southern Lady. She just can’t help but be a good cook, it’s in her genes. I gave a presentation in Charleston a few weeks ago and it was the perfect time to drive up and see my parents in Myrtle Beach for the weekend. While there we did my favorite- Pork Ribs on the Big Green Egg. There have been a few other posts about the Big Green Egg as offered from my dad, Tropical Storm Eddie. Here’s a brief recap on why everything is great on the BGE, including Pork Ribs.
The Big Green Egg is a ceramic smoker that can sear at high temperatures but also do a great job at low and slow. It is the ultimate versatile grill and smoker- the ceramic nature helps regulate the temperature.
Serve your pork ribs with your favorite slaw! My mom has a jicama slaw recipe that is to die for- I’ll be posting that soon!
Ingredients
- 2 slabs ribs enough for 4 people
- ¼ cup Neely's BBQ rub recipe- recipe follows: 1 cup paprika, 1/2 cup sugar, 2 teaspoons onion powder- you can make a batch and save for future use
- olive oil
- 2 tablespoons mustard
- 4 cups/one small bowl of wood chips: 2 parts hickory 1 part cherry- soak in water for 3o minutes beforehand
Instructions
- Remove outer membrane from the ribs. Slather the ribs with mustard and apply a generous amount of rub to both sides. Let marinate in the fridge for a few hours.
- Soak wood chips in water for 30 minutes before putting them on the BGE.
- Start grill according to preferred method. Once grill starts to heat up, add wood chips so they can get started smoking. Regulate temperature until it reaches 250 degrees.
- Once the BGE has reached 250 degrees, put the ribs on. Regulate the temperature using the bottom vent and the daisy wheel to continuously stay at 250. Smoke for 3-4 hours or until the internal temperature has reached 165 degrees. I recommend using the Thermapen to check internal temps as a full-proof method for measuring temperature. If you’re curious what internal temp any protein you’re cooking should reach, check out our BBQ Calculator!
- Tip: According to Tropical Storm Eddie (a certified BBQ Judge)- competition ribs are not fall off the bone but instead, will leave a bite mark when bitten into. While extremely moist, they are not literally falling off the bone. Look for the smoke ring inside- you know it's the real deal!!
- You can serve your ribs dry (ie, only with the rub on them) or, add your favorite BBQ sauce the last 20 minutes on the BGE for a nice glazed finish. You can also just serve with your favorite sauce on the side.
*affiliate links have been used in this post
If you enjoyed this recipe for Pork Ribs on the Big Green Egg, check out these related posts!
https://grillgirl.com/2018/07/big-green-egg-series-making-pulled-pork-in-your-egg/
https://grillgirl.com/2016/01/how-to-make-kick-ass-smoked-chicken-thighs/
Thanks for the great rib tips. I’m an egghead whose been strugling to conquer the elusive rib.
Hi Kirk,
Feel free to call me anytime about ribs. Robyn has my number.
Ohhhh… I’m with your dad, the ribs at least look like winners!! YUM! I keep saying I need to get a BGE…one of these days……
I haven’t done ribs in far too long. Think I will have to smoke up a batch this weekend!
Awesome stuff here, living in Idaho BBQ’ing is a huge part of our lives whether its game or good ‘ol beef =) Keep up the good work!
Thanks for stopping by Jeremy! Look forward to hearing of your BBQ adventures!
looks really awesome! very tasty!
Great looking ribs. I love ribs on the Big Green Egg.
Great recipe. Thanks for sharing.
thanks for for the tips…. I love doing ribs! wonderful blog!
Thanks Randy!
Tried this and my wife absolutely loved it! you are a green egg king!!!
So glad you liked it! I’m about to post another rib recipe on the site that you can try as well with a cherry bbq sauce glaze.
Good morning. Are these spare ribs, baby backs or country style pork ribs?
…not country style…. I meant baby backs or spare ribs.
Hi Paul,
I did this post a while ago but I’m pretty sure they were baby back ribs… hope this helps!
I don’t see where the olive oil joins the party. I’ve combined the olive oil, mustard and then applied the rub…is that the way?
Flavorful ribs but they need to cook longer. 4 hours was not long enough to properly melt the connective tissue so they were a bit tough. Next time I will do 6 hours at 225.