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.
Equipment
- 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!