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When it comes to BBQ, ribs can make or break your gathering. You'll want to impress your friends and family with flavors that stand out. From sweet and sticky to spicy and smoky, there's a rib recipe for every palate. Let's explore six Big Green Egg smoked rib recipes that promise BBQ perfection. You'll discover techniques and flavor profiles that elevate your grilling game, but the best is still to come.
Key Takeaways
- Explore Sweet and Sticky Baby Back Ribs for a tender, caramelized flavor perfect for summer barbecues using a sweet marinade.
- Try Spicy Memphis-Style Ribs featuring a spicy rub and optional BBQ sauce for a bold flavor profile that falls off the bone.
- Classic Kansas City BBQ Ribs combine sweet and tangy sauce with consistent temperature control for a smoky and flavorful experience on the Big Green Egg.
- Smoky Chipotle St. Louis Ribs are enhanced with chipotle rub, smoked low-and-slow for 3-4 hours at 225°F (107°C) for deep flavor.
- For a unique twist, Asian-Inspired Teriyaki Ribs require marination and indirect cooking with reserved marinade for glazing, delivering a savory-sweet profile.
Sweet and Sticky Baby Back Ribs
Sweet and Sticky Baby Back Ribs are a delightful treat that can easily become a crowd favorite at any gathering. The combination of a sweet marinade and the smoky flavor from the Big Green Egg creates an irresistible rib experience. Perfect for a summer barbecue or a cozy family dinner, these ribs are sure to impress your guests with their tender meat and rich flavors.
To achieve the best results, it's crucial to prepare your ribs properly and allow them to marinate for a few hours, enhancing the flavors that will infuse during the smoking process. The low and slow cooking method on your Big Green Egg guarantees that these baby back ribs become melt-in-your-mouth tender while developing a beautiful caramelized crust that adds to the overall taste and presentation.
Ingredients:
- 2 racks of baby back ribs
- 1 cup brown sugar
- ½ cup honey
- ¼ cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon cayenne pepper (optional for heat)
Cooking Instructions:
- Start by removing the membrane from the back of the ribs to promote better flavor absorption and tenderness. Rinse the ribs under cold water and pat dry with paper towels.
- In a bowl, combine all the ingredients for the marinade, mixing well until the sugar is dissolved. Coat the ribs generously with the marinade and place them in a resealable plastic bag or a covered dish. Let them marinate in the refrigerator for at least 4 hours, preferably overnight for peak flavor.
- Preheat your Big Green Egg to a temperature of 225°F (107°C) using indirect heat. Add your choice of wood chips (such as apple or hickory) to the charcoal for a smoky flavor.
- Once the Big Green Egg reaches temperature, place the marinated ribs on the grill grate bone side down. Close the lid and smoke the ribs for about 3-4 hours, or until they're tender and the internal temperature reaches 190°F (88°C).
- In the last 30 minutes of cooking, baste the ribs with the reserved marinade to create a sticky glaze.
Extra Tips:
For the best results, consider wrapping the ribs in aluminum foil halfway through the cooking process. This technique, often referred to as the "Texas Crutch," helps to retain moisture and speed up the cooking time while still allowing for a tender finish.
Additionally, let the ribs rest for about 10-15 minutes after cooking, allowing the juices to redistribute for maximum flavor. Enjoy your Sweet and Sticky Baby Back Ribs!
Spicy Memphis-Style Ribs
When it comes to barbecue, Memphis-style ribs are a crowd favorite, and the Big Green Egg is the perfect tool to achieve that tender, smoky goodness. This method infuses the ribs with a spicy rub and showcases the natural flavors of the meat, resulting in a dish that's sure to impress at your next cookout.
With low-and-slow cooking, you'll reach that fall-off-the-bone texture that makes ribs irresistible.
To start, you'll need to gather your ingredients for the spice rub and the ribs. The combination of sweet and spicy in the rub is what makes Memphis-style ribs unique. This recipe focuses on using pork ribs, but you can easily adapt it to your preferences or what you have on hand.
Ingredients:
- 2 racks of pork spare ribs
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (adjust for spice preference)
- 1 teaspoon salt
- 1 teaspoon black pepper
- Optional: BBQ sauce for glazing
Cooking Instructions:
- Begin by removing the silver skin from the back of the ribs for better flavor absorption. Rinse the ribs under cold water and pat them dry with paper towels.
- In a small bowl, mix together the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the spice rub. Generously coat both sides of the ribs with the rub, making sure they're well covered. For best results, let the ribs marinate in the refrigerator for at least 2 hours, or preferably overnight.
- Preheat your Big Green Egg to a temperature of 225°F (107°C) using indirect heat. Set up your grill with a plate setter or convEGGtor. Add wood chips for smoking, such as hickory or applewood, to enhance the flavor.
- Place the ribs on the grill grate bone side down and smoke for approximately 4-6 hours, or until the internal temperature reaches around 190°F (88°C) for perfect tenderness. If desired, brush the ribs with BBQ sauce during the last 30 minutes of cooking for added flavor.
Extra Tips:
For best results, consider wrapping the ribs in foil after the first 3 hours of smoking to lock in moisture and further tenderize the meat.
You can also experiment with different wood chips for varying smoke flavors. Always allow the ribs to rest for about 10-15 minutes after removing them from the grill before slicing. This will help retain the juices and guarantee a juicy, flavorful bite. Enjoy your delicious Memphis-style ribs!
Classic Kansas City BBQ Ribs
When it comes to BBQ ribs, Kansas City style is a fan favorite, known for its sweet and tangy sauce that perfectly complements the rich flavor of the meat. Cooking on a Big Green Egg adds an extra layer of smokiness that enhances the overall taste, making your ribs not only tender but also infused with delicious smoky goodness. This recipe will guide you through the process of creating succulent Kansas City BBQ ribs that are sure to impress your family and friends.
To achieve the best results, it's crucial to select high-quality pork ribs, as they'll determine the final outcome of your dish. The Big Green Egg's ability to maintain consistent temperatures and provide even cooking makes it the perfect tool for this BBQ classic. With a blend of spices, a homemade sauce, and a little patience, you can enjoy mouth-watering ribs that rival any BBQ joint.
Ingredients:
- 2 racks of baby back ribs
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper (optional)
- 1 cup Kansas City-style BBQ sauce (store-bought or homemade)
- Applewood or cherry wood chunks (for smoking)
Cooking Instructions:
1. Start by preparing the ribs. Remove the membrane from the back of each rack for better flavor absorption. Rinse the ribs and pat them dry with paper towels.
In a small bowl, mix together the paprika, brown sugar, black pepper, salt, garlic powder, onion powder, and cayenne pepper. Rub this spice mixture all over the ribs, making sure they're well-coated. Let them sit at room temperature for about 30 minutes to absorb the flavors.
2. Preheat your Big Green Egg to a temperature of 225°F (107°C) and add the wood chunks to the charcoal for smoking. Once the grill is ready, place the ribs on the grill grates bone side down. Close the lid and smoke the ribs for about 4 hours, maintaining the temperature.
After 3 hours, begin brushing the BBQ sauce onto the ribs and let it caramelize for the final hour of cooking. The ribs are done when they're tender and the meat pulls back from the bones.
Extra Tips:
To guarantee your ribs are perfectly cooked, use a meat thermometer to check for doneness; they should reach an internal temperature of around 190°F (88°C) for ideal tenderness.
Additionally, wrapping the ribs in aluminum foil during the last hour can help lock in moisture and further tenderize the meat. Experiment with different wood types for smoking to find the flavor profile you enjoy the most!
Smoky Chipotle St. Louis Ribs
When it comes to indulging in mouthwatering barbecue, few dishes can rival the smoky flavor and tender texture of St. Louis ribs. The Big Green Egg is the perfect vessel for achieving that coveted low-and-slow cooking method, allowing the ribs to absorb rich flavors while maintaining their juiciness.
This Smoky Chipotle St. Louis Ribs recipe will elevate your grilling game and impress your friends and family at your next cookout. The combination of chipotle powder and other spices creates a deliciously smoky and slightly spicy rub that complements the natural sweetness of the pork ribs.
When cooked on the Big Green Egg, the ribs take on an incredible depth of flavor, while the indirect heat guarantees they become tender and succulent. Get ready to enjoy a plate of these delectable ribs that will have everyone coming back for seconds!
Ingredients:
- 2 racks St. Louis ribs
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon chipotle powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon mustard powder
- Your favorite barbecue sauce (optional for glazing)
Cooking Instructions:
- Preheat your Big Green Egg to 225°F (107°C) using the indirect cooking method. Set up your grill with a plate setter or convEGGtor to create a barrier between the heat source and the ribs.
- While the grill is heating up, prepare the rub by mixing together the brown sugar, smoked paprika, chipotle powder, garlic powder, onion powder, salt, black pepper, cumin, and mustard powder in a bowl. Remove the silver skin from the back of the ribs and apply the rub generously on both sides of the meat. Let the ribs sit for about 30 minutes to absorb the flavors.
- Once the grill has reached the desired temperature, place the ribs bone-side down on the grill grate. Close the lid and cook for 3–4 hours, maintaining a consistent temperature. After 2 hours, you can optionally spritz the ribs with apple cider vinegar or a mixture of apple juice and water to keep them moist.
- For the last 30 minutes of cooking, you can apply your favorite barbecue sauce if desired, allowing it to caramelize on the ribs.
Extra Tips:
For the best results, consider wrapping the ribs in foil after the first 2 hours of cooking to help them steam and become even more tender. This method, often referred to as the "Texas Crutch," can enhance the moisture and tenderness of the ribs.
Also, be sure to let the ribs rest for at least 10-15 minutes before slicing to allow the juices to redistribute, assuring every bite is juicy and flavorful. Enjoy your smoky chipotle St. Louis ribs!
Honey Garlic Glazed Ribs
Honey Garlic Glazed Ribs are a delicious way to enjoy tender, smoky ribs with a sweet and savory glaze that will have everyone coming back for seconds. Cooking these ribs on a Big Green Egg enhances the flavor with that distinct smoky aroma while ensuring they remain juicy and tender. The combination of honey and garlic creates a sticky glaze that perfectly complements the rich taste of the meat, making it an irresistible dish for any barbecue gathering.
To achieve the best results, it's crucial to start with high-quality pork ribs. The low and slow cooking method on the Big Green Egg allows the flavors to meld beautifully while the meat becomes tender and falls off the bone. This recipe not only showcases the delicious glaze but also highlights the benefits of using a smoker to infuse your ribs with rich, smoky flavor.
Ingredients:
- 2 racks of pork ribs (baby back or spare ribs)
- 1 cup honey
- 1/2 cup soy sauce
- 4 cloves garlic, minced
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- Optional: red pepper flakes for added heat
Cooking Instructions:
- Start by preparing the ribs. Remove the membrane from the back of the ribs and pat them dry with paper towels. Season both sides with salt, black pepper, and smoked paprika. Allow the ribs to rest at room temperature for about 30 minutes while you prepare the glaze.
- In a saucepan over medium heat, combine the honey, soy sauce, minced garlic, apple cider vinegar, Dijon mustard, and red pepper flakes (if using). Bring the mixture to a simmer, stirring frequently, and allow it to reduce slightly for about 10 minutes until it thickens. Remove from heat and set aside.
- Preheat your Big Green Egg to 225°F (107°C) using indirect heat. Place the ribs on the grill, bone side down, and smoke for about 3 hours, maintaining the temperature. After 3 hours, brush the honey garlic glaze generously over the ribs, then wrap them in aluminum foil to trap moisture. Return the wrapped ribs to the grill and continue cooking for an additional 2 hours.
- After the ribs have cooked for a total of 5 hours, carefully unwrap them from the foil. Brush more glaze on the ribs and increase the temperature of the Big Green Egg to 300°F (149°C). Cook the ribs for an additional 30 minutes to an hour, glazing them every 15 minutes until they reach your desired level of caramelization.
Extra Tips:
For even more flavor, consider marinating the ribs in the honey garlic mixture overnight before cooking. Additionally, using a fruitwood like apple or cherry for smoking will enhance the sweetness of the glaze. Always let the ribs rest for about 10 minutes after removing them from the grill before slicing to retain their juices. Enjoy your Honey Garlic Glazed Ribs with your favorite sides for a complete barbecue experience!
Asian-Inspired Teriyaki Ribs
Asian-Inspired Teriyaki Ribs are a delightful fusion of flavors that bring a unique twist to traditional barbecue. The combination of sweet and savory teriyaki sauce with tender, smoky ribs creates a mouthwatering dish that will impress your family and friends.
Cooking these ribs on a Big Green Egg not only enhances the flavors with that distinct smoky essence but also allows for precise temperature control, ensuring perfect results every time.
This recipe is simple yet rewarding, perfect for any occasion—from casual backyard gatherings to more formal dinner parties. The marination process is essential as it infuses the ribs with the rich flavors of the teriyaki sauce.
Once cooked, the ribs can be glazed with additional sauce for an extra burst of flavor that caramelizes beautifully on the grill.
Ingredients:
- 2 racks of baby back ribs
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes (optional)
- 1/4 cup green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Cooking Instructions:
- Begin by preparing the teriyaki marinade. In a bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, ginger, black pepper, and red pepper flakes until well combined. Reserve about 1/4 cup of the marinade for glazing later.
- Place the ribs in a large resealable plastic bag or shallow dish and pour the marinade over the ribs, making sure they're fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight for maximum flavor infusion.
- Preheat your Big Green Egg to 225°F (107°C) using indirect heat. Place a handful of soaked wood chips (such as hickory or applewood) on the hot coals for a nice smoky flavor.
- Remove the ribs from the marinade and discard the marinade. Place the ribs on the grill grates, bone side down, and close the lid. Smoke the ribs for about 3-4 hours, or until they're tender and the meat pulls away from the bones easily.
- In the final 30 minutes of cooking, brush the reserved marinade over the ribs to create a sticky glaze. Once done, remove the ribs from the grill, let them rest for 10 minutes, and then slice them into individual portions. Garnish with chopped green onions and sesame seeds before serving.
Extra Tips:
For an even deeper flavor, consider adding a few drops of liquid smoke to your marinade.
Additionally, if you enjoy a bit of heat, you can experiment with different types of hot sauces in the marinade to find the perfect balance for your palate.
Finally, always allow your ribs to rest after cooking; this helps retain moisture and enhances the overall tenderness of the meat.
Enjoy your Asian-inspired teriyaki ribs with a side of steamed rice or grilled vegetables for a complete meal!
Frequently Asked Questions
What Type of Wood Should I Use for Smoking Ribs?
When smoking ribs, you'll want to use wood that complements their flavor. Fruit woods like apple or cherry add sweetness, while hickory or mesquite provide a stronger, bolder taste. Experiment to find your perfect match!
How Long Should I Marinate Ribs Before Smoking?
When you're coaxing flavor from those tender morsels, marinate your ribs for at least four hours, but overnight's even better. Let those spices dance and mingle, ensuring a deliciously harmonious taste when they hit the smoke.
Can I Smoke Ribs Without a Rub or Sauce?
Yes, you can smoke ribs without a rub or sauce. The meat will retain its natural flavor, but you might miss out on the depth that seasoning brings. Experiment to find what you enjoy most!
What Temperature Is Best for Smoking Ribs?
Did you know that smoking ribs at 225°F to 250°F allows for the best flavor development? You'll achieve tender, juicy results by maintaining this temperature range, ensuring your ribs are perfectly cooked and deliciously satisfying.
How Do I Store Leftover Smoked Ribs?
To store leftover smoked ribs, wrap them tightly in aluminum foil or plastic wrap, then place them in an airtight container. Refrigerate for up to four days or freeze for longer storage. Enjoy them later!
