Saturday, August 11, 2018

Baby Back Ribs on the Big Green Egg





We decided to try baby back ribs. I've avoided making ribs in the past because they aren't as appealing to me as pulled pork or brisket. However, we went to our favorite butcher shop the other day and they had a deal on fresh baby back ribs. So we thought it may be a sign? This is the weekend? Time to give in to fate and cook ribs.





Research:

Ingredients:

Two full racks of baby back ribs
Mustard
Your favorite dry rub
Pickle juice
Fox Bros BBQ sauce (for the wet half)





Execution:

Can't wait to get started on this one. Perfect timing. Hot early August day, a little bourbon on ice.

Unwrap and remove the membrane.


Removing the membrane is the hardest part of this process. It's like pulling off tape, if you use a paper towel to grab the membrane, it makes it much easier.



The magic is in this step. Use some left over pickle juice to brine the ribs for a few hours a la Chick-Fil-A


I cut the racks in half so they would fit on the egg. Brine is about 75% pickle juice and 25% apple cider vinegar then into the fridge for a few hours


Rinse the ribs in cool water and add mustard and rub





Then onto the egg at 350. Remember - get the egg hot and burning clean before adding the ribs. I placed one of the brine mixtures on the place setter to keep the humidity up and catch the drippings.


Cook at 350 for 1 hour 40 minutes (thanks to smokeware quick cook video for recommendation on cook temp and time). We cooked a little lower - maybe 300-320 and a little longer. Maybe 15 more minutes.


About 15 minute before finish, we sauced two half racks with Fox Bros BBQ sauce and put them back on to carmelize


All done.



Cut them up to serve. 






Verdict:

OMG. These may be the best thing we've ever made on the BGE. I'm not sure if it was a really good meaty cut of baby back ribs, the rub, the brine, or just the right time to do it but these were the best ribs I have had.

I am going to say that the brine was the special sauce and the other elements helped to a lesser degree. We will try this again soon and see if we can duplicate. Maybe we need to start eating more pickles.

The 14 year old boy ate an entire rack by himself.

Make these.






We would love it if you would drop us a note in the comment section and let us know how your cook went. We are always looking for suggestions and improvements! We have opened up the comments so that anyone can post now, so please do. I'll try not to delete anything unless it is spam or stabs me in the heart.



Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:

So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. Go here and order direct. unfortunately, we don't get a dime for this but still, it is one you want.

Aaron Franklin's Favorite trimming knife:

Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series

Aaron Franklin's Favorite Brisket cutting/serving knife:

Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer




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