Country Style Pork Ribs On The Big Green Egg

As the grill comes up to temp start prepping your ribs. Remove ribs to a flat pan or cookie sheet and brush them all on both sides with honey.

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country style pork ribs on the big green egg

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Preheat your big green egg to 2250 using 3 4 chunks of smoking wood.

Country style pork ribs on the big green egg. Anyway theses country style ribs had bones and were cooked in about two three hours. Release the skin and pull it off by hand. The really cool thing about country style ribs is that they are so versatile.

Remove the membrane from the ribs and apply seasoning to both sides. Add your apple wood chips and your hickory smoked wood chips for extra flavor. In the meantime remove the skin on the hollow side of the spare ribs by inserting a thin knife between the skin and the spare rib.

Pull the membrane off the bone side and trim excess fat and loose ends. Place the ribs in the rib and roast rack bone side down and cook for one hour. Set the big green egg to 325 degrees f on the indirect cook setting.

Cook for one and a half hours using a rib rack if you need it to have sufficient space for three slabs of ribs. Set the egg up for indirect cooking with a conveggtor at 3250f. Coat completely with rub recipe to follow.

This is what ends up being pulled pork. Soak a handful of hickory wood chips in water. Set the egg for indirect cooking with the conveggtor at 3000f1500c.

Light the egg and. I would have liked to go a bit longer but the thermometer said they were ready. Allow to come up to room temperature while the egg heats.

Flip the ribs and rotate the rack 1800. Here is what i did. Country style ribs on the big green egg if you have not tried smoked country style ribs then you are missing out on some of the best tasting grub you could ever find.

Put a small amount of yellow mustard on the front and back of the ribs and spread evenly to create a binder for your rub. Cook for another hour. Place the ribs on a large sheet pan.

Ignite the charcoal in the big green egg with three charcoal starters and leave the lid open for about 12 minutes. Lay your rib slabs onto the big green egg rib rack over the fire and let them cook for 90 minutes. Combine all spices in a small bowl.

Using a handful of hickory and cherry chips will help carmelize the ribs.

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