Competition-Style Ribs on the Big Green Egg
There’s nothing quite like biting into a perfectly smoked, tender, and flavorful rack of ribs. And if you’re aiming for competition-style ribs, where every detail counts, you need the right process and the right equipment. That’s where the Big Green Egg comes in. This versatile ceramic grill allows you to achieve consistent, mouthwatering results that will leave your guests impressed.
In this blog post, we’ll walk you through everything you need to know to prepare competition-style ribs on the Big Green Egg, including prep, seasoning, cooking methods, and some key tips to get that winning bite.
Why the Big Green Egg for Smoking Ribs?
The Big Green Egg is known for its excellent heat retention and precise temperature control, which is crucial for low-and-slow cooking. Smoking ribs on the Egg ensures they cook evenly and absorb all the smoky goodness without drying out. Plus, its versatility allows you to experiment with different wood chips and cooking techniques.
Ingredients You’ll Need:
- Rack of pork ribs (baby back or spare ribs)
- Rib rub (we used our house Pork Rub but use whichever you prefer)
- Spray bottle with water (for spritzing)
- Turbinado Sugar
- Butter
- Agave Syrup
- Wood chunks
Step 1: Preparing the Ribs
Start by trimming your ribs. Remove the membrane from the back of the rack to ensure the rub and smoke penetrate the meat. If necessary, trim any excess fat to promote even cooking. We like to remove the end bones as well
Step 2: Seasoning the Ribs
For competition-style ribs, seasoning is crucial. Start with a thin layer of yellow mustard or oil on both sides of the ribs to act as a binder for your rub. Then, generously apply your favorite rib rub. Go for a balance of sweet, savory, and spicy flavors – competition judges often appreciate a well-rounded profile. Let the ribs sit for 30-60 minutes to allow the rub to penetrate the meat.
Step 3: Setting Up the Big Green Egg
Prepare your Big Green Egg for indirect cooking at a steady temperature of around 250°F. Place a plate setter (convEGGtor) in the Egg to create a barrier between the ribs and the direct heat. This will help maintain a consistent temperature and prevent the ribs from cooking too fast.
Next, add your wood chunks to the charcoal. Hickory and applewood are popular choices for ribs, as they impart a rich, smoky flavor without overpowering the meat.
Step 4: Smoking the Ribs
Once your Big Green Egg is at temperature and smoke is rolling, place the ribs on the grill, bone side down. Close the lid and let the smoke work its magic. You’ll want to cook the ribs for about 3 hours in this initial stage, spritzing them with a mixture of apple cider vinegar and water every 45 minutes to keep them moist and enhance the flavor.
Step 5: Wrapping the Ribs
After 3 hours, your ribs should have developed a beautiful bark. Now it’s time to wrap them. Lay down two sheets of aluminum foil and sprinkle a layer of brown sugar, add a couple of tablespoons of butter, and drizzle honey on top. Place the ribs meat side down on this mixture and wrap them tightly.
Return the wrapped ribs to the Big Green Egg for another 2 hours. This technique, known as the Texas Crutch, helps lock in moisture and ensures the ribs become incredibly tender.
Step 6: Unwrapping and Finishing
After 2 hours in the foil, carefully unwrap the ribs and place them back on the grill, bone side down. At this stage, you can apply your favorite BBQ sauce if desired, brushing a thin layer on the meat. Let the ribs cook for an additional 30-60 minutes to set the sauce and develop a nice glaze.
Step 7: The Perfect Finish – The Bite Test
Competition-style ribs should be tender but not falling off the bone. When you take a bite, the meat should come cleanly off the bone with a slight pull, leaving a perfect bite mark. To ensure they’re ready, use a meat thermometer. The ideal internal temperature for ribs is around 195-203°F.
Pro Tips for Competition-Style Ribs on the Big Green Egg:
- Choose your wood wisely: Hickory and applewood are great for balanced smoke flavor, but you can experiment with other woods like cherry for a sweeter finish.
- Maintain a consistent temperature: Keep your Big Green Egg steady at around 275°F. Fluctuations in temperature can affect the tenderness and cooking time.
- Spritzing is key: Spraying the ribs with water helps maintain moisture and adds a subtle tang.
- Let them rest: After removing the ribs from the grill, allow them to rest for 15-20 minutes before slicing. This helps the juices redistribute for a juicier bite.
Making competition-style ribs on the Big Green Egg requires patience, precision, and the right techniques. By following this step-by-step guide, you can achieve smoky, tender, and flavorful ribs worthy of any BBQ competition. Whether you’re cooking for friends, family, or even judges, these ribs are sure to impress!
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Happy grilling! 🐖🔥
