Today my Egg and I are making one of the greatest BGE dishes: RIBS! I read a lot of recipes and methods and kind of combined them into my own thing..
- Baby back ribs. Walmart is your friend! Their BBR’s are thick, fresh and fleshy.
- BBQ Rub, I just use what looks good today I used Famous Dave’s Rib Rub and Weber Roasted Garlic & Herb seasoning
- Apple juice or apple cider
- wood chips, again I just use what seems good.. Today i chose to go with a mixture of Mesquite, Hickory and Cherry
- BBQ Sauce, today i am using “The Sauce is the Boss” Sweet Baby Ray’s Honey Barbeque Sauce
The Only Dutch Redneck Ribs Preperation
I started with lighting the Egg. The temperature in the Egg will have to be around 325F so the fire has to be well established. While the fire was developing put the wood chips in a bowl with water, this makes them smoke more instead of just burn. I then prepared the ribs. Take them out of the plastic, rinse them under running water and pat them dry with paper towel. Then, a very important and slightly gross step, I got rid of the membrane that covers the “bone side of the ribs. If you leave it on it will shield the ribs, not cooking them optimally. First you stick a butter knife under the membrane:
And then you pull!
After the membrane was removed, I covered the ribs with the rubs (use about twice the amount you use in the bone side on the meaty side) and let them sit at room temperature for half an hour or so.
The Egg will be setup for indirect heat. After the temperature in the Egg reached about 325F I closed the vents half and added the wood chips.
My method for indirect heat setup is adding the plate setter and covering it with tin foil, ensuring that no direct heat reaches the ribs at this point! By Big Green rock helps keep it in place..
It will take a little bit to get back to 325F (we added a lot of new weight) but after 15 min or so it was time to add the ribs!
Now you leave the Egg to do its magic. Make sure the temperature stays in the lower 300’s and let the ribs go for about an hour and a half. We actually went for a drive for about an hour and when we came back it turned out that the egg was a little too warm. But due to the awesomeness of the Egg that doesn’t mean that the ribs will be too dry. The temperature burnt off some quite some fat, which is fine.
OK, now its time for some out-of-the-box stuff! I took the ribs off the egg and drizzled them with honey.
As you can see the ribs were in an aluminum turkey dish or roasting tray. I then poured about an inch of apple cider in the dish, covered it with aluminum foil and put the tray back on the egg for an hour.
After an hour of cooking in the apple juice, the ribs were ready to be taken off. You can check if they’re done by sticking the ribs with a toothpick. It should go in super easy. At this point you can let them cool down and even save them for a few days. I let these two slabs sit and cool down while I did another batch.
At this point I had to change the Eggsetup from indirect heat to direct heat (take the plate setter out) and get the dome temperature up to around 350 – 400F to grill the ribs for a few minutes on each side to make them a perfect color! Before they went on I lightly brushed them with the Sweet Baby Ray’s Honey Barbeque sauce. I had to handle them really carefully because the meat was falling from the bones… DROOOOL..