Southern Smoked Baby Back Ribs
Recipe & Tutorial
The Large EGG is the most popular size and a favorite to handle the cooking needs of most families and gatherings of friends. Accommodates all EGGcessories for baking, roasting or smoking – and it’s versatile enough for weekend cook-outs or pizza parties, large enough for eight steaks at once, and efficient enough for an impromptu meatloaf for two!
- Grid Diameter: 18.25 in / 46 cm
- Cooking Area: 262 sq in / 1688 sq cm
- Weight: 155 lbs / 70 kgs
The Large EGG can cook:
- 20-pound turkey
- 12 burgers
- 6 chickens vertically
- 8 steaks
- 7 racks of ribs vertically
Most popular EGGcessories:
- Plate Setter
- Deep Dish Baking Stone
- Grid Lifter
Prepare your ribs by removing the casing on under side. Apply Dry Rub generously to the meat side of the ribs.
Now prepare your smoker or grill. If you don’t have a Green Egg (your should run out and get one:) but any smoker or grill will work. Start by lighting the hardwood charcoal and soaking Applewood chips in water to moisten. Add apple chips to hot coals…
You are going to smoke the ribs for a total of five hours, on low indirect heat, at 250 degrees, with some steps in between.
Place the separator in grill to allow for indirect heat
Place Grill top on top of separator and then place grill rack onto grill top. Place ribs bone side down onto grill rack.
Smoke for three hours on indirect heat at 200-250 degrees
After three hours of smoking, you are going to remove the ribs and the grill rack
Place 1 gallon of apple juice in a roasting pan, and submerge ribs in liquid.
Cover with foil & Return to grill for 1 hour.
After 1 hour in the apple juice mixture, remove ribs and return directly to grill grate for the last hour of cooking. Baste with barbeque sauce during last 30 minutes.
And here they are!!!!
The best ribs you’ll ever eat!!!!
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