Step aside the master chef has cooked Baby Back Ribs on the Big Green Egg. At least that is what my husband is calling himself after making ribs for the first time on the Big Green Egg grill.
It was amazing, his excitement about making pork ribs, which I must admit were an exceptional wonder to eat. The crispy caramelized outside with a hickory flavor from the wood chips make all the difference in the world.
Jeff, my husband, does all the barbeque which he is very good at flinging a pair of tongs like a conductor at a symphony. We don't eat out for hamburgers anymore because of how good they come out on the Big Green Egg. He has become so good at the grill that I don't even have to check the progress, which is so not me when it comes to cooking food.
Start the Big Green Egg
We are not experts and they have tons of instructions for the cooking process on the Big Green Egg's website on how to work the grill. Below is what we did to make our ribs. We have gotten a lot better after owning an Egg for over 2 years but there is always a learning curve.
- The first step to setting up the Big Green Egg is to create a charcoal bed. We used lump charcoal that can be bought at ACE Hardware or Amazon. Its place is halfway to the bottom of the Egg.
- Once that is set add some of the chips to get that hickory smoke flavor when grilling any meat that is cooked.
- Lit the Egg at the bottom vent and we adjusted the vent as needed.
- We closed the egg lid at this point and let the internal temperature get to about 250º degrees.
Ingredients Needed to Marinate the Ribs
- 2 lbs pork ribs, baby back will cook quicker
- garlic powder
- onion powder
- Gochujang
- soy sauce
- brown sugar
- Fried crispy Chile with peanuts oil
- Rice vinegar
- Salt and Pepper
Lifestyle Diet
- Low-Carb: Yes
- Gluten-Free: Yes
- Vegetarian: No
- Vegan: No
Variations for Ribs on the Big Green Egg
There are so many ways to make ribs and here are a few methods used:
- Try making ribs with your favorite bbq rub
- Use your favorite barbecue sauce
- Make your own rub to use on ribs
Rib Tips And Tricks
For great results, I like to marinate for at least 24 hours for tender ribs, the longer the better. It helps break down the meat and If you are cooking more than one rack of ribs, I will use a rib rack to place individual ribs on so more can fit in my Egg. It's a good idea to have more ribs for leftovers because they take a while to cook.
Frequently Asked Questions
What type of ribs should I buy?
The best way to find out what type of ribs you prefer is to try each one and then buy only your favorite. I had to do that with Jeff because we have different tastes when it comes to meat. I prefer Short ribs which are my favorite, and Jeff is a Baby Back Rib kinda guy so we take turns on what goes on the grill.
Here are the different types of ribs to try:
- Baby Backs are taken from the back and loin of the pig
- Short Ribs are beef that has meat atop the bones.
- St Louis is the meatier ribs cut from the belly of the pig after the belly is removed
- Spare ribs are from pork that is cut from the lower portion of a pig
Why should I use aluminum foil?
I prefer wrapping my meat in aluminum foil because it seals the steam to cook and makes the meat tender and I think it cooks more evenly. Some people do not and cook at a low temperature for a longer time. It depends on the taste buds.
Should I use a dry rub on my ribs?
The dry rub is very common on ribs and many cooks prefer then add their favorite bbq sauce. I did not use rub but here is a recipe for rub from the Big Green Egg.
The Big Green Egg baby back ribs are crispy caramelized on the outside with a hickory flavor from the wood chips and fall apart delicious. We own a medium size egg that cooks about 5 hamburgers at the same time. The large egg could feed an army so it was way too big and expensive. So not a good fit for a party of three, which includes Ms. Daisy our dog, who loves a hamburger! Hope you love this recipe as much as I enjoy eating it. See ya next time as my quest continues in search of the perfect bite!.
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Sides to Go with the Ribs
- Potato Salad with Mustard from France
- Asian Coleslaw Recipe {Low-Carb}
- Butternut Squash Salad from Rhode Island
- Low-Carb Crispy Salami Caprese Salad Recipe {Italy}
Baby Back Ribs on the Big Green Egg
Equipment
- 1 Big Green Egg
Ingredients
- 2 lbs pork ribs baby back will cook quicker
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tablespoon Gochujang
- ½ cup soy sauce
- 4 tbsp brown sugar
- 3 tbsp fried crispy Chile with peanuts oil
- 2 tbsp rice wine vinegar
- 2 tablespoon Go
- Salt and Pepper
Instructions
Mix
- Cut the ribs in half and place them in a deep dish container with a lid.
- Mix the ingredients together.
- Pour over and mix with everything well coated.
- Set them in the refrigerator overnight to allow them to marinate.
Cook
- Preheat the grill to 250º degrees
- Place 2 sheets of aluminum wrap and overlap the edges in the center.
- Place ribs on top and wrap like a Christmas present making sure everything is sealed.
- Place the ribs on the grill for about 1 ½ to 2 hours
- Test the ribs after cooking time, open a small section of aluminum wrap to test the rib meat if it pulls a part.
- Remove aluminun foil, and place back on the grill for about 10 minutes on each side, brush on the leftover marinate on each side. until they have a golden crust.
- Take off the grill and serve with barbecue sauce or eat alone.
- Serve and Enjoy!
Video
Notes
It helps break down the meat and If you are cooking more than one rack of ribs, I will use a rib rack to place individual ribs on so more can fit in my Egg.
It's a good idea to have more ribs for leftovers because they take a while to cook.
Cher
This looks so good, makes me want to buy an egg.
Lizzy
Thank Cher, oxo Lizzy