When it comes to smoking beef ribs, the Big Green Egg is a game changer. The combination of its unique design and the right technique can result in tender, juicy, and flavorful ribs that will leave your taste buds craving for more. In this article, we will guide you through the process of smoking beef ribs on the Big Green Egg, step by step.
How to Smoke Beef Ribs on the Big Green Egg
Before we dive into the recipe, let's gather the necessary equipment:
- Big Green Egg Natural Lump Charcoal
- Big Green Egg Pecan Smoking Chips (3 cups)
- convEGGtor
- Aluminum foil or Big Green Egg Butcher Paper
- Big Green Egg Silicone BBQ Mitts
- Big Green Egg Instant Read Thermometer
Now, let's get started:
Step 1: Set up the Big Green Egg
First, prepare the Big Green Egg for indirect cooking. Place the convEGGtor inside the Egg and light the Big Green Egg Natural Lump Charcoal. Set the temperature to 275°F/135°C. Add 3 cups of Big Green Egg Pecan Smoking Chips to enhance the flavor.
Step 2: Prepare the Ribs
Trim any excess fat from the meat side of the ribs. Rinse the ribs and pat them dry with a paper towel. Season the ribs with a salt and pepper blend, and then add the Big Green Egg Savory Pecan Seasoning for an extra kick of flavor.
Step 3: Smoke the Ribs
Place the seasoned ribs on the Big Green Egg and let them smoke for 3 to 4 hours, or until the internal temperature reaches 165°F/74°C. Use the Big Green Egg Silicone BBQ Mitts to remove the ribs from the Egg.
Step 4: Wrap and Return to the Egg
Wrap the smoked ribs in heavy-duty aluminum foil or Big Green Egg Butcher Paper, along with some beef broth for added moisture. Return the wrapped ribs to the Big Green Egg.
Step 5: Finish Smoking
Continue smoking the ribs until the internal temperature reaches 205°F/96°C and the meat is probe tender. This may take a few more hours, depending on the size and thickness of the ribs.
Step 6: Rest and Serve
Once the ribs reach the desired temperature, remove them from the Big Green Egg and let them rest for 45-60 minutes. This allows the juices to redistribute and the flavors to intensify. After resting, cut the ribs into one-bone sections and serve. Optional: add your favorite sauce, but these ribs are already spectacular on their own!
Setting up the Big Green Egg for Smoking Ribs
If you're wondering how to set up your Big Green Egg specifically for smoking ribs, here's a simple guide:
Step 1: Prepare the Egg
Set up the Big Green Egg for indirect cooking by placing the convEGGtor inside. Preheat the Egg to 300°F/150°C.
Step 2: Season and Cook the Ribs
Combine your choice of seasonings in a small bowl. Remove the membrane from the ribs and generously season both sides of the racks. Place the ribs in a Rib and Roast Rack, bone side down, and cook for one hour. After an hour, flip the ribs and rotate the rack 180°. Cook for an additional hour.
Step 3: Baste and Wrap
Baste the ribs with your desired glaze or preserves. Make sure to wrap the ribs tightly in foil to prevent any gaps that could cause steaming. Cook for another 30 minutes with the foil on.
Step 4: Final Touch
Unwrap the ribs and place them directly on the grid for a final 15 minutes to allow the glaze to tighten up and create a beautiful caramelized crust.
Step 5: Rest and Enjoy
Let the ribs rest for 5 to 10 minutes before serving. This allows the juices to settle and the flavors to meld together. Serve and savor the deliciousness!
Q: How long does it take to smoke beef ribs on a Big Green Egg?
A: The smoking time for beef ribs on a Big Green Egg can vary depending on several factors, such as the size and thickness of the ribs. Generally, it takes around 3 to 4 hours to smoke beef ribs until they reach an internal temperature of 165°F/74°C. However, to achieve the desired tenderness and flavor, it's essential to continue smoking the ribs until the internal temperature reaches 205°F/96°C and the meat is probe tender.
Q: Can I add sauce to the smoked beef ribs?
A: Absolutely! While the smoked beef ribs on the Big Green Egg are already incredibly flavorful on their own, you can add your favorite sauce to enhance the taste. Whether it's a tangy barbecue sauce, a spicy glaze, or a sweet and savory marinade, the choice is yours. Just remember that the ribs are delicious even without any additional sauce!
In Conclusion
Smoking beef ribs on the Big Green Egg is a culinary adventure that results in mouthwatering, fall-off-the-bone goodness. With the right equipment, technique, and a little patience, you can create ribs that will impress your family and friends. So fire up your Big Green Egg, follow our step-by-step guide, and get ready to experience the smoky perfection of beef ribs like never before!
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