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I know, this is a wine blog.  But I also love cooking on the Big Green Egg ceramic grill. I have done chicken, turkey, steaks, legs of lamb, brisket but never ribs.  Today is the trial.  I am using a slow cook of 5 hours with a portion of that time spent in a tin foil bath of apple juice.

I started off with two racks of baby back ribs, to which I slathered a thin coating of mustard.  I do this with all my slow cooks as it gives the meat a moist base for the rub to stick to without overpowering the flavors.  For the actual rub, I bought some Pork Barrel BBQ rub from Costco to try out.  I normally mix my own, but rubs are generally pretty standard and this brand happens to have some good sauces:

  • Salt
  • Garlic powder
  • Onion Powder
  • Chili
  • Paprika
  • Cilantro
  • Pepper
  • Anything else in the cupboard

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Once the meat was rubbed and the coals set to about 230F I put the diffuser in the Egg, placed a water bath on top of it and laid the meat on to the grate so there was no direct heating.

 

Mustard and Dry Rub

Mustard and Dry Rub

Indirect 230F heat/smoke

Indirect 230F heat/smoke

The meat was cooked for 2 hours of indirect heat followed by two hours wrapped up in foil with some apple juice. The juice adds moisture and allows the meat to fall off the bone. The final hour of the 5 hour cook will be spent without the foil, ensuring the crust gets a little crispy.  I really enjoyed these ribs and will tinker some more with rubs, cooking times and sauces.  All you need is some cold beer or perhaps a glass of Shiraz!  Salut….

The ribs, in all their glory.

The ribs, in all their glory.