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!
Dad goes in for the taste test. Conclusion: “These ribs are winners!”
Man, these were good. If only I had stayed longer to enjoy the leftovers!
Adding mustard acts as an adhesive for the dry rub on the ribs.
Once you add the ribs, maintain the temp of the grill/smoker at 250 degreens for 3-4 hours or until the internal temp of the meat reaches 165 degrees.
Pork Ribs on the Big Green Egg
Ingredients
- 2 slabs ribs, enough for 4 people
- 1/4 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!!
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