Big Green Egg
Barbecue by Miss Kristi-Lou
Temperature is the key to successful juicy almost just falling off the bone tender smoked barbecue ribs, lovingly rubbed, sopped and sauced these gorgeous mouth watering ribs are delicious and the hickory smoke bark is divine.
Set up your smoker to a constant 110-120 C / 230-250 F
What is the 3-2-1 Cooking Method?
Indirect Cooking
Quite simply 3 hours smoking at 110-120 C / 233-250 F, then dry rubbed again and wrapped in a double Texas crutch for 2 hours and finally out of the Texas crutch and back on the grill baste and sop regularly for 1 hour and now you have glorious tender smokey basted ribs that are just clinging to the bone, but not over cooked and falling off the bone.
Trouble Shooting Temperature Control
If you struggle to control your smokers temperature around 110-20 C / 230-50 F which I did when learning to become friends with my big green egg, at this time I could maintain 140 C / 285 F but this slight increase in cooking temperature resulted in dry ribs, not what you want. To beat this and guarantee juicy tender ribs you can place the raw dry rubbed ribs in a roasting pan cover with Coke cola and braise in the oven for 1 hour at 165 C / 330 F. Then at the slightly higher temperature 140 C / 285 F smoke with hickory for 1 hour then dry rub again and double Texas crutch, pour in 400ml of the cooking Coke stock, wrap up and back in the Egg for 1 1/2 hours. Remove from the Texas crutch, back in to the Egg, sop and baste regularly for 30 minutes and ta-da perfect tender Smokey ribs.
Cooking time 5-6 hours
Ingredients
1 whole rack of baby back ribs per person
1 bottle french’s hot dog mustard
200ml apple juice per rib
Barbecue Dry Rub
7 tbsp dark brown molasses sugar
1 tbsp sweet paprika
1 tbsp smoked paprika
1 tbsp dried chipotle flakes
1 tbsp dried ancho flakes
1 tbsp salt
1 tsp garlic powder
1 tsp onion powder
Mix all the ingredients together well, store in a ball mason jar.
Texas Style Barbecue Sauce
1 cup tomato ketchup
2/3 cup molasses brown sugar
3 glugs Worcestershire sauce
1 tbsp Dijon mustard
1 tsp chipotle powder
1/4 cup apple cider vinegar
200ml Coke
Mix all ingredients together in a saucepan and simmer until desired consistency.
The Jack Daniels Maple Sopping Sauce
200ml Jack Daniels
300ml maple syrup
25 ml molasses
1 tbsp tamarind or lime juice
3 tbsp honey
Whisk all the ingredients until combined, pour in to a squirt sopping bottle for or bowl for for dipping your sopping brush in.
Fire Up Your Big Green Egg Set For Indirect Cooking
How ever you start your smoker /grill fire up (I fill my fire box to the top as my fire starts in the middle and slowly burns outward giving me up to 12hrs hours of slow heat controlled cooking) once your fire is established bring the temperature down to 110-120 C / 230-250 F, using your air vents to control the heat. Air flow = temperature control. more air flow = more heat, less air less heat.
Ribs 3 - 2 - 1
Remove your ribs from the fridge 1 hour before smoking.
Do Not Skip This Step
Remove the silver skin membrane from the back of the ribs, to do this slip a small knife tip under the the thick skin membrane on the first bone, lever up gently, take some paper roll and hold the lifted skin and peel off the rib, this silver skin normally comes away in one strip. If you leave the skin on it constricts while cooking pulling the rib tight and it is like eating a rubbery skin on your tender rib, not nice.
Ribs 3
Rub your ribs generously with mustard then the barbecue rub, next add one hickory wood chunk or chips to your smoker, place the ribs in you smoker for 3 hours, I like to rotate my ribs by 90 degrees half way through, if cooking on a rack rotate 180 degrees.
Rubbed ready to smoke.
After 3 hours your smoked ribs ribs will look like this.
Ribs 2 The Texas Crutch
Take two sheets of foil and one sheet of butchers paper or baking paper, lay the butchers paper on top of the two sheets of foil, place the rib in the center, generously baste the rib all over with your barbecue sauce, bring the edges of the foil up to start to make a bowl, pour in the apple juice and gently fold the top of the foil over to create a tent around the ribs.
Place back in your smoker for 1-2 hours. After 1 hour check the ribs for tenderness, keep cooking for up to 2 hours, you don’t want the meat to actually fall off the bone, your looking for a presentable rib that the bone easily pulls cleanly away from the meat.
Ribs 1 Final bark
I increase the heat in my smoker at this point to 200 C / 395 F. This is not essential but I like a good bark on my ribs, Unwrap your ribs and place back in your smoker, now I get to sopping with my maple bourbon glaze every 10 minutes along with a additional baste of barbecue sauce, at a higher heat this stage can be as quick as 20 - 30 minutes.
That’s it now enjoy this beautiful rack of ribs.
Fixings
Barbecue burnt ends baked beans
BRISKET COWBOY BAKED BEANS
Texas Style Barbecue Sauce
1 cup Heinz tomato ketchup
2/3 cup molasses brown sugar
3 glugs old Worcestershire sauce
1 tbsp Dijon mustard
1 tsp chipotle powder
1/4 cup apple cider vinegar
(reserved brisket juices optional)
Combine all the ingredients in a saucepan and gently simmer until thick.
Cowboy Beans
2 cans Heinz or bush baked beans
100g diced pancetta
100g dark brown sugar
1 cup of your homemade barbecue sauce (above)
2 cups of your diced brisket and some burnt ends
75 ml Jack daniels
Fresh ground black pepper
Pan sear the pancetta until just crispy, add to a deep saucepan along with the rest of the ingredients and bring to a gentle simmer cook until piping hot, serve with a spoon!
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