DESCRIPTION
These are instructions for cooking pork ribs on my Big Green Egg. I use lump charcoal, wood chunks, and a plate setter. The updates are all “leave it alone” lessons learned from reading and watching Aaron Franklin.
INGREDIENTS
- 2 racks of fresh pork spare ribs (figure 3 servings per rack)
- 8 tablespoons yellow mustard (about 2 tablespoons for each side of the ribs)
- 5 or so fruit or hickory wood chunks
- 1/2 cup Pork Rib Rub (I use Dizzy Dust)
- 2 tablespoons Apple Juice
- 1/4 cup Apple Cider Vinegar
- Heavy duty grade aluminum foil
DIRECTIONS
Rinse ribs in cold water and pat dry. Use a table knife to remove the membrane, if you like (I no longer do). If ribs are not already trimmed, then trim according to your preference, taking care not to cut too much off. I square the ribs and remove the flap and skirt if the butcher left them, but that’s about it.
Use a barbecue brush to coat one side of the pork ribs in mustard. Shake your rib rub over the rib racks, coat well. Let liquify for 45 minutes. Repeat for other side.
Let rest at least 30-60 minutes, preferably overnight. Refrigerated, of course.
Mix apple juice and apple cider vinegar in a spray bottle.
Bring Big Green Egg to 275 degrees. Add wood chunks to coals. Add a plate setter. Put water in a drip pan and place grill grate or rib rack on top. Let grill come back to 275.
Smoke ribs bone side down for two hours, naked. Spritz and check bark. Cook 15 minutes more.
Spritz foil, add ribs meat side down Spritz bone side, then wrap. Smoke for another hour or so (until tender).
Check for doneness : grab the ribs at one end with your grill tongs, and pick them up. When the ribs bend, and the meat between the ribs “breaks” or start to separate, you know they’re done.
NOTES
There are some helpful pictures here, although the recipe differs: http://dizzypigbbq.com/recipesRibs.html