Ribs – Low and Slow

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These ribs have texture and ‘bark’ to them. A definite crowd-pleaser, especially when prepared on the Big Green Egg! Ingredients: Baby Back Ribs (typically preferred over side ribs) Mustard Favorite rub Rib rack Preparation:

  1. 1. Remove the membrane (or have the butcher remove it).
  2. 2. Rub generously with mustard and favorite rub.
  3. 3. Stabilize The Egg to 250 degrees dome temperature (both vents will be almost completely closed). Once The Egg temperature stabilized (down from 600 degrees), place the slab(s) directly on the grill. (If you prefer, use a plate setter for indirect heat.)
  4. 4. After five hours, check your ribs. The rub should have formed a nice crust (or bark) and the meat should have pulled back a bit from the bone. Apply your favorite hickory sauce at this time if you care for it. After 5.5 hours, try to twist a rib off of one of the racks (Be careful – it’s hot!). If you can pull one off easily, they are done. If not, close the Egg and cook for another 15 minutes or until done.

Enjoy! If you’re interested in getting a Big Green Egg for your home contact us today.

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