Smoked Pork Ribs
It's hard to beat grilling in general, but especially when you smoke pork ribs on the Big Green Egg (BGE). The BGE is one of the best purchases we've made over the last several years - it adds incredible flavor to just about anything! For this recipe, we used approximately 3 pounds of pork ribs. The entire process took under 3 hours, but they tasted as if they had been cooking all day. These paired extremely well with my Fingerling Potato Salad. Enjoy!
3 pounds pork ribs, membrane removed and cut in half into 2 slabs
~1/4 cup dry rub seasoning (use your favorite; my go-to is Salt Lick's Dry Rub)
~1/2 cup BBQ sauce (use your favorite; my go-to is Salt Lick's Original)
~ 2 tb canola oil
handful of wood chips (optional) - we used Apple Wood Chips
Remove the membrane from the back of the ribs and then rub the ribs, on both sides, with the dry rub seasoning. Let sit at room temperature for about 30 minutes. In the meantime, add wood chips and set the Big Green Egg up for indirect cooking with a convEGGtor at 325 degrees. Cook for an hour and a half. Remove from the grill and place the slabs in aluminum foil. You'll want heavy duty aluminum foil and you'll want to place each slab in its own foil packet. Brush both sides of the ribs with some of your favorite BBQ sauce and seal the ribs on all sides with the foil, forming a packet. Place back and the grill and cook for 45 minutes. When done, remove the foil, add additional sauce if desired, and place back on the grill for 10-15 minutes, meat side down this time. Enjoy!