EQUIPMENT
- Big Green Egg
- Conveggtor
- Rib Rack for more than 2-3 racks
INGREDIENTS
- St. Louis Style Rib Racks
- Honey
- Smoking Chips
- Apple Juice
- BBQ Dry Rub Recommended: Lane’s Sweet Heat
- BBQ Sauce Recommended: Lane’s Kinda Sweet Sauce
INSTRUCTIONS
Removing the membrane: Carefully slide a spoon handle under membrane in the center of the rack. Rock the spoon back and forth gently to loosen the membrane until you have enough space to slide your finger under it. Using a paper towel, pull up the membrane and slowly peel the membrane off.
Cover the ribs with a bbq dry rub. Allow to stand at room temperature for 30 minutes before grilling.
Set the EGG® up for indirect cooking with a convEGGtor at 275°F. Using a handful of apple smoking chips will help caramelize the ribs.
Cook for one-and-a-half hours, using a rib rack if you need it to have sufficient space for 3+ slabs of ribs. Remove ribs to a flat pan or cookie sheet and brush them all on both sides with honey.
Put the ribs in an aluminum foil boat with about one-inch of apple juice in the bottom. Continue cooking for about one hour. Test the ribs by inserting a toothpick to determine whether they are tender.
Increase the temperature to 325°F. Brush with BBQ Sauce every 10-15 minutes, flipping them to coat both sides. Looking for internal temp of 185°F and good separation of bone from meat. Remove from grill, rest and then cut into pieces and serve.
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