Smoking spare ribs on the big green egg is a great way to initiate someone into the world of smoking meat. This cook may seem easy, however this “easy” tutorial will provide you with major golden nuggets to add to your rib smoking skill set.
- Kosher Salt
- Ground Black Pepper
- White sugar
- Brown sugar
- Chili powder
- Onion powder
- Garlic powder
How To Smoke Spare Ribs on the Big Green Egg
Start by preparing the spare ribs rack, trimming and squaring it up if needed. Check out our BBQ Ribs Recipe Part 1: Preparing Your Ribs For Smoke guide for some great tips.
Next, mix the salt, pepper, sugar, paprika, chili powder, onion powder and garlic powder in a small bowl. You can adjust the quantities (or even the ingredients themselves) to whatever your family likes best.
Proceed to slather the ribs with mustard or olive oil. This will help the rub adhere to the meat, and depending on what you use, add an extra layer of flavor to the finished product.
Let’s set up the Big Green Egg! Place a few chunks of charcoal on the bottom of the firebox (use any leftover charcoal from your last cook if you have that). Position your firewood on top (used here: oak) and cover with more charcoal. Light the fire and wait for it to get going- the firewood will produce thick white smoke for a while before it starts burning clean- wait for that to happen before getting your food near it. Prepare for indirect cooking using a deflector plate. Target temperature is 275ºF.
Once the temp is up, it’s time to place your spare ribs on the big green egg! From here on you can follow the 3-2-1 method, but you don’t have to, since the BGE is pretty good at retaining moisture- if you opt out, just spritz with apple juice every hour or so.
When the ribs are 30 minutes away from being done, give them a good coating of BBQ sauce.
When done, let the meat rest for 15 minutes before cutting into it.