Rib Feast

Down South, there is nothing like a great Rib Feast. This is my favorite recipe for some of the best ribs you have ever tasted.

These ribs were cooked on a Big Green Egg smoker as follows:

  1. Cut the full rib in half and then peel the inside layer of connective tissue from the ribs before adding spices.
  2. Mix a quarter cup of Pork Barrel BBQ All American Seasoning & Rub with about a teaspoon of Smoked Hot Paprika.
  3. Rub the mixture onto both sides of the ribs, cover and put in the refrigerator for one-two hours.
  4. Load up the Big Green Egg with charcoal and get the coals started. You need to bring the temperature up to about 250 degrees (+/- 5 degrees). Then put some apple wood chips that have been soaked in water around the edges of the coals to generate the proper flavor of smoke.
  5. Place the ribs on the grill over indirect heat (meaning that you have inserted the ConvEggtor, or ceramic insert, between the grill and coals). I tent the two halves on the grill to get the best smoking results).
  6. Close the cover and stabilize the heat at about 250 degrees Fahrenheit. Check back every half hour to make sure the temperature hasn’t changed and adjust as necessary.
  7. Leave the ribs on for a total of three hours without lifting the cover.
  8. Get a standard aluminum baking pan (13″ x 10″ x 3″) and fill it with a half gallon of apple juice. Take the ribs off of the grill and place them in the apple juice. Put the pan on the grill and close the lid. Let the ribs cook for another hour at the same temperature (this is the critical step for tenderness and flavor).
  9. Remove the aluminum pan from the grill and take the ribs out and place them bone side down on the grill. Let them cook for another half hour. You can throw away the pan and the apple juice.
  10. Mix up you favorite barbecue sauce. You will need about 3/4 of a cup. I use a combination of Sweet Baby Rays with one of several hot and spice blends to give the ribs a little kick.
  11. Smother the ribs with the barbecue sauce on both sides and let them cook for another half hour (5 hours total cooking time 3+1+1/2+1/2).
  12. Remove the ribs and put them on a platter. You should let them sit for 10-15 minutes before eating, be we can never seem to wait that long.

Here is the result:


The meat is moist and tender and almost falls off of the rib bones.


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