Now for the Beef Back Ribs!!
These ribs were "slap yo' momma" good! They were full of flavor and the thick layer of meat on the bones gave you something to sink your teeth into.
We started these the day before by removing the thick layer of membrane on the bone side of the ribs. Prepared the rub and gave them a coat and then stuck them back in the fridge to absorb the flavors.
Here is the rub I used:
2 tbsp paprika
2 tbsp chili powder
3 tbsp brown sugar
1 tbsp black pepper
1/2 tbspcayenne pepper
1/2 tbsp garlic powder
1/2 tbsp onion powder
2 tbsp course sea salt
1 tbsp cumin
1 tsp cinnamon
These ribs take anywhere from 4-8 hours so plan accordingly.
At around 10 AM we took the ribs out and set them on the counter so they could get to room temp.
At 11 AM we started up the Big Green Egg to get it holding steady at 250 degrees. This turned out to be quite difficult for us, we didn't get the ribs in until after 12:30 that's how difficult it was. We made the mistake of letting the charcoal get too hot so we spent a lot of time getting the temperature back down again.
After doing some research we learned we should have stopped (closed the vents up) the heat from going up so high because it takes a while to cool it back down after it burns too hot. Now we know for next time because there WILL be a next time for these ribs.
Finally got it stable at 250 degrees so we added some apple smoke chips and set the grill up to put the ribs in.
Now you have to let this smoke for 2 hours before opening the dome. This was especially hard for my husband who is a huge flipper of meats on the grill.
2 hours later we opened 'er up and sprayed a mixture of worcestershire sauce, soy sauce, olive oil and the leftover rub on the ribs.
We also rotated the rack around
Closed the lid and set the timer for another hour when we would need to spray them down again.
We sprayed them down every hour after that initial 2 hour of no opening the egg until the ribs were 30 minutes from being done. We determined they were done but sort of pulling the rib rack apart at the bone, once it pulled easily we knew it was time.
At the 30 minute until finish mark, we applied some BBQ sauce, we used Bub-ba-Q sweet sauce that we had purchased the first time we ate at Bub-ba-Q, no fear though you can buy it online. Sauce we used
As you can see it's now dark out. These smoked for a total of 6 hours and then an additional 30 minutes after we added the BBQ sauce.
We took them off the grill at the 6 1/2 hour mark and let them sit at room temperature for another 15 minutes before digging in, PURE TORTURE, I tell you ;)
Our next adventure on The Big Green Egg is going to be pizza, Margherita Pizza to be exact. Will let you know how that goes!!