I have some ribs both ways and find little difference. I’ve never started the ribs at 200 but will try. Do you leave the ribs in the rack when you do the temperature change and when you glaze them do you lay them directly on the cooking grid with the converter still in place or do you remove it? Your email address will not be published. $15.99. Let the sauced ribs cook in that higher temp for 10 minutes or so until the sauce sets. For this cook, I used one of my favorite rubs Dizzy Pig Dizzy Dust. Nice one. The Big Green Egg dual purpose, stainless steel Rib and Roast Racks can be used upright to hold roasts and poultry or can be flipped over to serve as an efficient rib rack. Invert for a great rib rack- hand washing recommended. First of all, unlike many other recipes this was very straightforward. $46.00 2XL-L 2XL-S Follow me on the path to BBQ greatness! Kudos. Ultimately, you need patience and time for these to turn out amazing. I have mastered Rib Roast and pizza but this will be my first attempt at ribs using the BGE. What was the internal temperature of the ribs when you pulled them? Had I got this from Mike and the boards I’d certainly credit him. I bet your boy is way to smart! Rack of Lamb Ingredients 8 rib lamb rack, frenched Big Green Egg Classic Steakhouse Seasoning Olive oil Method Remove the silver skin and trim excess fat from the lamb rack (you can leave the fat cap on or remove it – this is personal preference. For some reason I omitted the hot sauce and Worcestershire sauce when I’ve made these. I did not leave the ribs in the rack. Preheat your Big Green Egg to 225° using 3 - 4 chunks of smoking wood, As the grill comes up to temp start prepping your ribs, Pull the membrane off the bone side and trim excess fat and loose ends, Put a small amount of yellow mustard on the front and back of the ribs and spread evenly to create a binder for your rub, Apply the rub front and back until evenly coated, Place the ribs in the Big Green Egg and leave alone for the first hour, After that check on the ribs every hour and spray with a mix of apple juice, cider vinegar, hot sauce and Worcestershire sauce, At the 4.5 hour mark check the ribs to see if the meat has pulled away from the bone and the ribs pass the "bend test" if so move on to next step and if not wait 30 minutes and check again, At the 5 hour mark (or when your ribs pass the previous step) glaze with BBQ sauce and bump temp to 275°, Let the ribs sit in the BIg Green Egg another 10 minutes until the sauce sets. If I cut the racks in half to create 4 mini racks, will that impact the time of the cook? After that check on them every hour and spritz with a mix of apple juice and apple cider. I bet the pizza was good! Thanks for the comment and the follow. Not sure about temp as I cook ribs by feel not temp. How much hot sauce and Worcestershire sauce did you add to your spritzer mix? Works with the 2XLarge, XLarge, Large, Medium and Small EGGs Holds up to four racks of ribs One step, no significant basting or marinating or prep work. Small Rib and Roast Rack – 117557 Works with the 2XLarge, XLarge, Large, Medium and Small EGGs Holds up to … Would you say using the rib rack changes how the ribs are cooked (cooked evenly, etc) vs cooked laying flat during the entire process? I live in Florida. For this cook I preheated the Big Green Egg to 225° and used 2 chunks of hickory wood and 2 chunks of apple wood. [p]2- Should I brine ribs or will they be tender? Buy online. As with any cut of meat you plan to smoke, knowing the mass and density of the meat is important. Perfect for Big Green Eggs, Prime, Kamado ceramic grills. I’ve been using the egg for 10 years. Our dual purpose, stainless steel Rib and Roast Rack can be used upright to hold roasts and poultry or can be flipped over to serve as an efficient rib rack.