Baby Back Ribs
Author: 
 
My method for fall off the bone baby back ribs cooked on the Big Green Egg.
Ingredients
  • Baby Back Ribs, 3 racks
  • Rub:
  • ½ cup brown sugar
  • ¼ cup paprika
  • 1 tbs black pepper
  • 1 tbs salt
  • 1 tbs chili powder
  • 1 tbs garlic powder
  • 1 tbs onion powder
  • 1 tbs cayenne
  • 1 beer
Instructions
  1. Combine all of the rub ingredients together and set aside.
  2. Wash and dry the ribs.
  3. Remove the tough membrane by using a paper towel.
  4. Cut the racks in half and put each half on their own sheet of plastic wrap.
  5. Put some of the dry rub on each half and rub all over the ribs.
  6. Wrap the ribs and set aside until you are ready for them.
  7. You can do this a day ahead and store them in the refrigerator overnight.
  8. Get the Big Green Egg stabilized at 250F, and set it up for indirect cooking.
  9. Put the ribs on a rib rack and then cook for 3 hours with the lid closed.
  10. Pour a beer into the bottom of a deep pan and transfer the ribs to the pan
  11. Cover the pan with foil, close the lid of the cooker, and cook for another 2 hours at 250F.
  12. Carefully transfer the ribs to the grate and brush them with a little bit of your sauce of choice.
  13. Close the lid and cook at 250F for another 10 minutes.
Recipe by Necessary Indulgences at https://necessaryindulgences.com/2010/04/baby-back-ribs/