There’s really nothing better than ribs on the Big Green Egg except maybe these St. Louis Spareribs. Try them this weekend!
2 racks of spareribs
2 tbsp yellow mustard
Big Green Egg Sweet & Smoky Seasoning
1 cup apple cider vinegar
1 cup water
Big Green Egg Sweet & Smoky Kansas City Style Barbecue Sauce
Big Green Egg Apple Chunks
Cast Iron Sauce Pot with Basting Brush, optional
Set the Big Green Egg for indirect cooking with a convEGGtor at 250°F/121°C with apple chunks.
Remove the membrane from the bone side of the ribs and remove any excess fat. Lightly coat both sides of the ribs with the yellow mustard. Season liberally with the Big Green Egg Sweet & Smoky Seasoning. Let the ribs rest for 15 minutes before placing them on the EGG. While the ribs are resting, mix the apple cider vinegar and the water in the water bottle and set aside.
After resting, place the ribs on the grid and cook for 2 hours. Spritz the ribs with the apple cider vinegar and water mixture. Repeat this process every 30 to 45 minutes for 5-6 hours. Once the internal temperature of the ribs reaches 195-200°F/ 91-93°C, baste the ribs with the Sweet & Smoky Kansas City Style Barbecue Sauce. Cook for another 15 minutes or until the sauce has caramelized. Remove the ribs from the EGG once the meat is probe tender. Cut between the bones and serve with extra barbeque sauce. Enjoy!
Tip: The bend test is another way to tell ribs are ready. Using tongs, hold the ribs in the center and lift. If the ribs bend and the meat begins to break, then the ribs are tender enough to be pulled off the EGG.
Recipe and photo from Big Green Egg.