How To Smoke Baby Back Ribs on the Big Green Egg
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- In this video, we teach you everything you need to know about Smoking on the Big Green Egg. We'll include tips and tricks throughout the process and show you every step from start to finish. After this episode, you'll be tackling your next set of Baby-Backs with confidence.
Accessories used in this recipe:
ConvEGGtor - outdoorhome.co...
Rib & Roast Rack (Large) - outdoorhome.co...
BGE Sweet & Smoky Seasoning - outdoorhome.co...
BGE Savory Pecan Seasoning: outdoorhome.co...
BGE Traditional Moppin’ Sauce - outdoorhome.co...
BGE Kansas City Style BBQ Sauce - outdoorhome.co...
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I loved the Salado Egg Fest!!!
Thanks for watching!!!
Can you prep the ribs in advance and refrigerate them? Say 24hrs before the smoke?
Absolutely! Thanks for watching!!!
I love my Big Green Egg. Received it as a Father’s Day present in 1995…no trouble or cracks. Simply awesome results. Smoking, grilling or at 700 degrees for pizza. Very versatile and forgiving.
What an awesome endorsement! Thanks for watching!!!
What is the highest temperature the Egg can handle and is still under warranty?
Just want to say thanks for the explanation and tips. I watched your video before my first ever rib cookout and first egg cookout and it was a huge and repeated success 🙏
That's why we do it! Thanks for watching!!!
Great video and loved the easy break down on controlling the temp right off the bat and then season the ribs and not worry about the temp going past 250. Did you have to adjust at any point during the cook ( raise temp or lower temp ) thanks again!
Glad you enjoyed it! Once we set the EGG for target temp, it cruised through the entire cook. No adjustments needed. Thanks for watching!!!
I followed your recipe.
Excellent ribs, everyone loved them..
Thanks
Great to hear! Thanks for watching!!!
They are heavy, really really heavy so be careful when transporting home. We got the xl and are excited to make ribs on it(why I watched this video)
Good advice. Thanks for watching!!!
those look beautiful getting my first egg tomorrow
Have fun! Thanks for watching!!!
IM in the uk and just ordered my first BGE , cant wait for it to come
Nice work! Always glad to add another EGGhead to the tribe!!! Thanks for watching!
No need to soak the wood? Thought I read that somewhere, have never tried it.
We think the jury is still out on this one. Some soak, some don't. We didn't for this video and ribs turned out great! Thanks for watching!!!
RUB ON ONE SIDE?
Yep! Thanks for watching!!!
At what point did you put in the drip pan? Can that be inserted right away?
You can add the drip pan whenever is convenient, but we find that it's easiest to add the drip pan right before putting the cooking grate back in the EGG. Thanks for watching!!!
I rarely use a water pan. On a long cook like brisket, Boston Butt, I would. I always occasionally spritz my ribs with organic apple juice. The egg is very good at locking in moisture.
Did you add any additional wood chips other than what you put on initially?
Nope. We only used the Oak/Pecan blend of wood chunks at the beginning. Thanks for watching!
Is that drip pan an egg accessory?
Definitely! You can find them here: outdoorhome.com/Disposable-Drip-Pans-Big-Green-Egg Thanks for watching!!!
Great video. Thank you. Is there a full recipe (instructions) for this?
Not yet! Thanks for watching!
@@OutdoorHome Hopefully soon? :) Just got my large BGE two months ago. I've done the 2-2-1 method with a dry rub. I will attempt yours in a couple of weeks!
The “recipe” is in the video pretty clearly, if you watch. He states the ingredients/amounts used and how long & what temp he cooks at…
What else did you need to know? Did I miss something?
@@donaldfowler7125
He wants him to come to his house and make them for him 🙃🙃🙃
I noticed he didn't "burp" the egg. Is that no longer needed with the new-style rEGGulator?
When you're cooking low n' slow (like for ribs) burping the EGG isn't as critical. Blow-back can still happen, but it's more likely when cooking at higher temperatures (like for searing steaks or baking pizzas). It's always a good habit to burp your EGG because arm hair is a terrible thing to waste... ;) Thanks for watching!
Burps are still needed to expel hot air so you don't get it in your face.
What are the seasonings he is using?
The accessories we use are always listed in the video description. For this recipe we used the following:
BGE Sweet & Smoky Seasoning - outdoorhome.com/Sweet-Smoky-Seasoning-Big-Green-Egg
BGE Savory Pecan Seasoning - outdoorhome.com/Savory-Pecan-Seasoning-Big-Green-Egg
Thanks for watching!
@@OutdoorHome מסכים-
Great job. Thank you.
Thanks for watching!
The temp gauge is showing zero. I'm pretty sure it is not zero degrees in that grill.
OK, he got the temp up and it worked.
Thanks for watching!
What size egg is this in the video
Hey John, he's cooking on the Large Big Green Egg. Thanks for watching!!!
Barely any smoke ring
Thanks for watching!!!
Yeah and no meat sweats either when your sleeping ,,,,, Beauty !!!!!
Your bottle vent appears to be closed
It isn't closed. It's open about 1/4 inch for the temperature we're smoking at (250°F)
Thanks, my eyes are not the best. I enjoyed your video.
I can tell you don’t like to get your hands dirty.
Thanks for watching!
For the love of god, buy a lapel mic. 😊😊
We're doing the best with what we've got, but thanks for watching.
@@OutdoorHome Volume of your voice was great. It's the background noise from traffic in front of you. If you haven't already done so, check in about a good noise canceling mic. 👍
@@keithbishop3550 Or just move round the back of the shack?
Looks a bit dry.
Thanks for watching!!!