Full rack baby back ribs (3 to 6 racks) with the membrane(pleura) removed -directions below
All are very good, but if not creating your own, Emeril's rib rub is the one I like best (sweet and hot)
Apple cider (16 oz)
Honey (Have enough to pour over the smoked ribs. I use one small container per rack)
Heavy Duty Aluminum Foil
Green Egg Rib Rack
Large Aluminum baking dish (square one for cooking large turkey)
Bar-b-que sauce. Again, personal preference. I prefer "Bone Suckin Sauce-Thicker Style".
2 handfulls hickory wood soaked in beer (30 minutes)
2 handfulls cherry wood soaked in beer (30 minutes)
How to remove the pleura from the back of the ribs. (You may ask the butcher to do this for you). If already removed skip to step 2.
Rinse the ribs with fresh water and pat dry with paper towels.
Turn over so that the pleura side is facing up
Take a small sharp knife and gently apply pressure cutting from one end of the ribs to the other going at a 90 degree angle with the bones. Make the cut approximately a half inch from the edge.
Gently pull back the pleura and peel it off
Take dry rub and apply very generously to both sides of the ribs, remembering the addage that too much is just right.
Set aside while the fire is prepared.
Place fresh Green Egg charcoal into the green egg. I actually fill almost to the top of the "fire ring".
Drain wood chips and using place wood chips in a spiral orientation extending from the center to the outside over the top of the "UNLIT/COOL" coals.
Light the center of the coals as you typically light the green egg.
Place the platesetter unpside down above the coals, followed by the grill.
Leave the bottom vent and the top open completely until the temp is 200 degrees.
Once temp reaches 200 degrees, close the bottom screen completely and the screen cover to leave approximatey 1/4" opening.
Place daisy wheel on top open approximately half way.
Once temp reaches 225 to 250 degrees, close the daisy wheel such that only the small "eyes" are open on top and the screen is open 1/4" on the bottom.
Temp needs to stay around 250 to 275 so adjust accordingly.
Once temp is 250 place the rib rack directly on the grill. The wood chips should be smoking nicely by now.
Place each set of ribs into the rack with the "fatter side" up so that juices run down.
Cook for 2 hours at 250.
Take rib rack off grill and close.
Take each rack carefully out of rack and place, one at a time into the aluminum baking container. Don't worry if they break in half. Place "upright" on their side in the baking container.
Pour honey over each side of the ribs til all are covered. Sprinkle more of the same dry rub over the edges.
Pour 16 oz of apple cider into the bottom of the pan. Should cover maybe a half inch along the bottom.
Cover dish with aluminum foil.
Place on grill and cook about 2 more hours at 250 to 275 degrees.
Remove container from grill and place on adjacent table. Be careful to not spill any liquid.
With the grill top open, take each rack and place on grill.
Brush each side of the ribs with your barbque sauce and grill each side about 2 minutes.
Place on serving dish and they are ready to eat.
NotesNumber of Servings: 4 to 7Time to Prepare: