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PORK RIBS



Ingredients:


Olive Oil

Perfect Bite BBQ Rib Rub (or your favorite rib rub)

BBQ sauce of choice (I use Perfect Bite Sassy Sweet Old South BBQ Sauce)

Meat:

3 Racks St. Louis Style Spareribs, each 3-3 ½ pounds (more or less racks as desired)

Cooking Method - INDIRECT (for smoking the ribs) and DIRECT (for caramelizing the BBQ sauce before serving)

Place each rack of ribs face down on a cutting board. Remove the silver skin membrane from the back of each rack of ribs by inserting a table knife under the bottom of the membrane at one end, and then grabbing the loose membrane with a paper towel and pulling it till it comes off. Apply a thin coat of olive oil to each rack. Generously apply your rub to both sides of the ribs. Allow the ribs to stand at room temperature for 30 minutes before cooking.

Preheat your Egg to 250 degrees F. Once you get to temp, add some soaked wood chunks/chips to the charcoal to create smoke. Set your Egg up for indirect cooking with a drip pan underneath the cooking grate. Add some beer and/or water to the pan to create moisture in the grill while cooking. Place the rib racks on their sides in the rib cooking rack, and figure on 3-4 hours at 250 degrees. You’ll know when they’re done by the following:

  • The meat has pulled away from the end of the bone about an inch
  • The ribs are browning up
  • You can pick up the rib rack in the middle with tongs, and it bends rather easily

Take the ribs off, and wrap them up in a pan with some heavy duty aluminum foil. Put them in a cooler wrapped up with beach towels for at least 15 minutes to rest. Now comes the tricky part – turning your HOT Egg around from indirect cooking to direct cooking. VERY CAREFULLY remove the HOT rib cooking rack, the HOT cooking grid and the HOT plate setter from the Egg. Place those items on a NON-COMBUSTIBLE surface to cool. Now carefully place the cooking grid back in the Egg, and shut the top. Let the temp in the Egg get up to 350 degrees. Once that's done, it’s time to slather your favorite BBQ sauce on the ribs. After applying the sauce, lay the ribs directly on the cooking grate, and cook for about 10-15 more minutes. You’re just trying to caramelize the sauce on the ribs here. Take the ribs back off, and slice them into pieces (if you wish), and enjoy!


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