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/
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?
Hi Paul,
I did this post a while ago but I’m pretty sure they were baby back ribs… hope this helps!
…not country style…. I meant baby backs or spare ribs.
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.