Perfect BBQ Ribs on the Big Green Egg

PERFECT BBQ RIBS on the Big Green Egg

Cooking PERFECT BBQ RIBS on Big Green Egg is therapeutic. The BEST ribs, cooked slow and easy with a few surprises trinkled in for finger licking goodness. 
MR. Squeeze becomes incredibly selfish when I make these Perfect BBQ Ribs.  The mere mention of sharing almost causes an argument between us.  He boldly states he will only share with his first born and best friend Rusty. He surely can be a stingy ol’ stooge!  Mr. Squeeze LOVES his ribs so when I carve out some backyard quiet time, I love to cook them for the big guy.  I usually cook 3 racks as they fit perfectly on the BGE. Needless to say, after the cook off we loaded up a nice platter and shared with his first born and her hubby Erik in Pasadena. As for Rusty, he’s in Montana so not a chance to share his way.   As for his first born, smiles were heartwarming and worth every minute. They too called it a day with sticky, sweet fingers.  

The labor of love on Labor Day was worth every minute.

Perfect BBQ Ribs

Cooking the perfect BBQ ribs on the Big Green Egg is therapeutic. The BEST ribs, cooked slow and easy with a few surprises trinkled in for finger licking goodness.

Servings 4 people

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Equipment

Big Green Egg

ConvEGGtor

Ingredients

• 4 tbsp paprika
• 2 tbsp oregano
• 1 tbsp garlic powder
• 1 tbsp brown sugar
• 1 tbsp onion powder
• 1 tbsp dry mustard
• 2 tbsp cumin
• 2 tbsp salt
• 2 jars peach preserves

Instructions

• Set the EGG for indirect cooking with the convEGGtor at 300°F/150°C.
  
• Combine all spices in a small bowl.
• Remove the membrane from the ribs and apply seasoning to both sides
• Place the ribs in the Rib and Roast Rack, bone side down, and cook for one hour. Flip the ribs and rotate the rack 180°. Cook for another hour.
• Baste the ribs with the preserves (we used salted caramel peach preserves) then wrap tightly in foil – you do not want any gaps in the wrap or you will steam the ribs. 
  
• Cook for an additional 30 minutes, then unwrap the ribs and place directly on the grid for a final 15 minutes to allow the glaze to tighten up.
• Let rest for 5 to 10 minutes before serving.
  
• Enjoy!
  

Notes

THE PERFECT BBQ RIBS:

Mild alterations on my part, I use more brown sugar, actually two small handfuls, I rub the ribs with a mustard base and I cook the ribs on the Big Green Egg in apple juice wrapped with foil for a little extra love.   

 

For a little extra kick we also used the Big Green Egg BBQ Sauce, Vidalia Onion Sriracha over the peach glaze which gave it a sweet, kick! 

Course: Main Course

Cuisine: American

Keyword: BBQ Ribs, Pork Ribs

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @beckyrickett on Instagram and hashtag it #feedingmrsqueeze.