OVERVIEW
This is among the most popular methods for cooking spare ribs in the Big Green Egg. We think of it as the ‘3-2-1 method’, so called because the three stages of cooking – smoking over apple woodchunks, then baking in a foil package, then finally roasting in a generous coating of barbecue sauce – are timed at a ratio of roughly 3:2:1.
SET UP YOUR EGG
Soak two Apple Premium Woodchunks – they can sit in water for anything from an hour to overnight.
Load and light your EGG. Target temperature in 170°C.
When the EGG is up to temperature, add the pre-soaked woodchunks to the coals, then install the ConvEGGtor in a legs-up position with a Rectangular Drip Pan sitting on top to collect any drips. Top with the Stainless Steel Grid.
SMOKE THE RIBS
While the EGG is coming up to temperature, remove the skin on the concave side of the racks by inserting a thin knife between the skin and the ribs. Pry the membrane loose and pull it off by hand.
Mix all the ingredients for the spice rub, then use your hands to rub it all over both sides of the racks. Place the ribs in a Stainless Steel Roasting Rack.
Place the Roasting Rack on the grid and close the Dome. The temperature should have dropped to around 120°C – maintain this heat while the ribs smoke for about 2 hours.
BAKE THE RIBS
Prepare two large sheets of extra-sturdy aluminium foil. Remove the Roasting Rack from the EGG and brush the ribs all over with barbecue sauce. On each sheet, place one rack of ribs meat-side down, then lay a second rack meat-side up on top of it. Fold the foil to create a tight package.
Place the two foil packages side by side on the grid, close the Dome and cook for about 80 minutes.
ROAST THE RIBS
Use a skewer to check whether the meat between the ribs is tender – cook for longer if necessary. Remove the packages from the EGG and carefully remove the foil. Generously brush the meat of the ribs with the barbecue sauce. Place all four of the racks back on the grid, meat-side up, close the Dome and cook for a further 40 minutes. Brush occasionally with the barbecue sauce.
Remove the ribs from the EGG and brush with the barbecue sauce one last time.
