A fun and fast pork full spare ribs recipe on the Big Green Egg. Tag along as this expert pitmaster lets the pork juices flow down the cutting board because you might find a good tip or two to up your rib game.
You will need
- Pork Full Spare Ribs Rack
- Ribs Rub
- BBQ sauce/ rib glaze
- Sharp Knife
- Apple chunks for smoke
Quick BBQ Pork Full Spare Ribs Recipe
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, grab your favorite rib rub. If you wanna go the extra mile, make your own by mixing salt, pepper, sugar, paprika, chili powder, onion powder and garlic powder in a small bowl (adjust quantities or ingredients to whatever your family likes best).
Proceed to slather the ribs with olive oil. This will help the rub adhere to the meat, 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: apple) 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.
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