I never would have believed that you can make ribs this good at home. These are the fall off the bone tender, sweet, saucy, succulent, finger licking good ribs that pork dreams are made of. And the best part is, they’re simple to make.
The Prep
Remove the membrane from the back of the ribs. The night before (at least 12 hours before you plan to start barbecuing), rub down your defrosted ribs with a basic barbecue rub. Wrap them airtight in either saran wrap or aluminum foil. Place them in the fridge.
Big Green Egg setup
Set your egg up for indirect heat. Start a full chimney of lump charcoal. Once a good flame is coming out of your chimney, dump it into the Big Green Egg and add a couple handfuls of lump charcoal on top of the hot coals. Also throw in 3 to 4 pieces apple wood.
Bring the temperature up to 230 degrees Fahrenheit. Unwrap your ribs and toss them on the grill, meat side up.
The 2-2-1 Method
This simple trick is the real magic. Smoke the ribs at 230 degrees on the grill grate for 2 hours. When you pull them off, a nice crust will have developed.
Wrap them tight in aluminum foil, toss them back on the egg and raise the temperature to 250 degrees Fahrenheit. Hold them there for 2 hours. When you pull them off, they will be nice and juicy and the crust that had developed will now be softened.
Toss them back on the egg, unwrapped, for additional 30 to 60 minutes. During this time you will apply the sauce. You will want a sweet sauce to counteract the heat of the barbecue rub. Apply the sauce with a brush to coat evenly. Let the sauce carmelize, then reapply once more. Once this has carmelized, the ribs are ready to be served.
Cut them into manageable pieces, and prepare to amaze your guests.
