How to Smoke Spare Ribs on a Big Green Egg

Are you ready to elevate your grilling skills?

In this article, we’ll show you how to smoke spare ribs on a Big Green Egg. With its versatility and exceptional heat retention, the Big Green Egg is the perfect tool for achieving tender and flavorful ribs.

We’ll guide you through the process step by step, from selecting the right spare ribs to serving up a mouthwatering meal.

Get ready to impress your friends and family with your barbecue expertise.

Let’s get started!

Selecting the Right Spare Ribs

To find the best spare ribs for smoking on your Big Green Egg, you’ll want to look for a rack that has a good amount of meat and a nice layer of fat. Choosing the best cuts is important because it will determine the tenderness and flavor of your ribs. Look for ribs with even marbling throughout the meat, as this will ensure a juicy and flavorful result.

When it comes to marinating your spare ribs, there are a few tips to keep in mind. First, make sure to remove the membrane from the bone side of the ribs. This will allow the marinade to penetrate the meat more effectively. Next, choose a marinade that complements the smoky flavors of your Big Green Egg. A simple mixture of soy sauce, brown sugar, garlic, and spices can work wonders. Let the ribs marinate for at least 4 hours, but overnight is even better for maximum flavor.

Remember to always bring your spare ribs to room temperature before smoking them on your Big Green Egg. This will help the meat cook more evenly. And finally, be patient. Smoking spare ribs low and slow is the key to tender and succulent meat. Aim for a temperature of around 225°F and cook for 5-6 hours until the meat is tender and easily pulls away from the bone.

With these tips, you’ll be able to choose the best spare ribs and marinate them to perfection for your Big Green Egg smoking adventure.

Preparing the Big Green Egg for Smoking

Get your grill ready by cleaning the grates and preheating it to the desired temperature.

Here’s how to prepare your Big Green Egg for smoking:

1. Cleaning and Maintenance: Before each use, clean the grates and remove any leftover ashes or debris from the previous cook. Use a grill brush to scrub the grates and a scraper to remove built-up residue. Wipe down the exterior of the Egg with a damp cloth to keep it looking clean and well-maintained.

2. Controlling Temperature: The Big Green Egg is known for its excellent temperature control. To achieve the desired smoking temperature, adjust the top and bottom vents. Open the vents wider for a higher temperature and close them slightly for a lower temperature. Monitor the temperature using a thermometer until it reaches your desired range.

3. Preheating: Preheat the Big Green Egg to the desired smoking temperature. This process can take some time, so be patient. Once the temperature is stable, you can begin smoking your spare ribs.

4. Adding Wood Chips: To enhance the smoky flavor of your spare ribs, add wood chips or chunks to the charcoal. Soak the wood chips in water for at least 30 minutes before placing them on the hot coals. This will create a steady stream of smoke throughout the cooking process.

Seasoning and Prepping the Spare Ribs

Once you’ve cleaned and preheated your grill, it’s time to season and prep the spare ribs. Start by applying a generous amount of your favorite dry rub all over the ribs. Make sure to massage it into the meat, ensuring every inch is coated. This will not only add flavor but also help create a nice crust on the ribs.

For an extra layer of taste, you can also use a marinating technique. Simply mix together your desired marinade ingredients, such as apple juice, Worcestershire sauce, brown sugar, and spices. Place the ribs in a large resealable bag and pour the marinade over them. Seal the bag tightly and refrigerate for at least 4 hours, or overnight if possible. This will allow the flavors to penetrate the meat and make it even more tender and flavorful.

When it’s time to cook the ribs, make sure your grill is set up for indirect cooking. This means you’ll have a hot side and a cooler side. Aim for a cooking temperature of around 225-250°F (107-121°C). This low and slow cooking method allows the ribs to become tender while still retaining their juiciness.

Smoking the Spare Ribs on the Big Green Egg

When smoking on the Big Green Egg, you’ll want to make sure the temperature is maintained at a consistent level throughout the cooking process to ensure the ribs are cooked evenly and to perfection. Here are some tips for temperature control and wood chip selection:

1. Use a digital thermometer: Investing in a reliable digital thermometer will help you monitor the temperature accurately. Place the probe in the thickest part of the meat for an accurate reading.

2. Adjust the vents: The Big Green Egg has top and bottom vents that control the airflow. Opening the vents allows more oxygen in, increasing the temperature, while closing them reduces the airflow and lowers the temperature. Experiment with the vent positions to find the right balance.

3. Use a water pan: Placing a water pan inside the Big Green Egg can help regulate the temperature by acting as a heat sink. The water absorbs and distributes the heat, preventing sudden temperature spikes.

4. Choose the right wood chips: The type of wood chips you use can greatly impact the flavor of the ribs. For a classic smoky taste, try hickory or mesquite chips. Fruitwoods like apple or cherry can add a subtle sweetness. Soak the wood chips in water for about 30 minutes before adding them to the coals.

Finishing and Serving the Smoked Spare Ribs

To serve the mouthwatering smoked spare ribs, simply brush on a flavorful barbecue sauce and garnish with fresh herbs for added freshness. When it comes to plating presentation, remember that you eat with your eyes first.

Arrange the spare ribs on a large platter, making sure to stack them neatly. This will create a visually appealing dish that will make your guests’ mouths water.

For an elegant touch, you can garnish the platter with sprigs of fresh herbs, such as parsley or cilantro. Not only will this add a pop of color to the dish, but it will also enhance the flavor of the ribs. The vibrant green of the herbs will provide a beautiful contrast to the rich, smoky brown of the ribs.

When it comes to pairing suggestions, there are a few options that will complement the flavors of the smoked spare ribs. For a classic pairing, serve the ribs with coleslaw and cornbread. The tangy and creamy coleslaw will balance out the richness of the ribs, while the crumbly cornbread will provide a nice contrast in texture.

Alternatively, you can serve the spare ribs with mac and cheese for a comforting and indulgent meal. The creamy and cheesy mac and cheese will complement the smoky flavors of the ribs perfectly. Don’t forget to offer some pickles and barbecue sauce on the side for those who like a little extra tang and heat.

Enjoy!

Conclusion

So there you have it, the complete guide on how to smoke spare ribs on a Big Green Egg.

By selecting the right spare ribs, preparing your Big Green Egg for smoking, seasoning and prepping the ribs, and finally smoking and finishing them off, you’ll be able to achieve perfectly smoked spare ribs every time.

Remember to take your time, follow the steps closely, and adjust the cooking time and temperature as needed.

With practice and patience, you’ll be a master at smoking spare ribs on your Big Green Egg in no time.

Enjoy!