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Big Ragu's Last Baby Back Rib Recipe You Will Ever Need

Big RaguBig Ragu Posts: 146

This recipe is a compilation of several BGE forum recipes and some trial and error. I promise that if you follow this simple recipe you will be extremely satisfied with the result. I would not put a 5 hour recipe on the site unless I believed it would give you foolproof results. I typically just cook for my wife and myself so the recipe is for one rack but can be expanded if needed. <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />



1 rack Baby back ribs membrane removed

1/4 cup apple juice

1/8 cup honey

1/4 cup light brown sugar

Your favorite rib rib (I use dizzys coffee infused rub)

1 tbsp butter

1 beer


Cover ribs both sides with rub, pressing in while applying.  Wrap loosely in foil and refrigerate overnight.  Set up egg indirect at 225-250.  Cut rack in half and place ribs in a rack. Under the grill grate on top of the plate setter rest an aluminum pan that has one beer and 12oz of water (you can experiment with different liquids).  Place a few of your favorite wood chunks or chips and let the ribs smoke for 2.5 hrs.  After 2.5 hrs remove from rack and baste with honey and press in brown sugar.   Then wrap both racks loosely in the same foil pouch (leave crowned side up to minimize foil and moisture contact with the meat).  Before sealing the ribs place butter and apple juice in the pouch then seal tightly (you can experiment with other juices/nectars/spirits).  Place back on egg 2 more hours still indirect 225-250.  After 2 hours remove from foil and place back in rack for 30-45 min.  This final step will ensure that you keep a crispy bark.  I prefer to remove rest for 10 minutes and then slice and sauce.  Of course you could baste them toward the end of this last phase if you prefer more stuck on sauce.  These ribs will not require a lot of sauce to be outstanding.  Enjoy!   


ribs.JPG 71.5K
ribs.JPG 71.5K


  • Hi54puttyHi54putty Posts: 1,523
    Well, I admire your confidence. Those look good.
    Winston-Salem, NC 
  • AleBrewerAleBrewer Posts: 555 this Carmine, the Big Ragu? Man, I haven't seen you in the heck are ya?
  • Apple juice, honey, and brown sugar? I guess you like a sweet rib.
  • SmokeyPittSmokeyPitt Posts: 5,856
    edited January 2013
    That sounds really good, thanks for sharing!  I can tell it was inspired by the Dr. BBQ method.  I actually find that this recipe is not as sweet as one might think.  My go to method for a long time has been very similar. 
    •  275 for 3 hours
    • packetize with honey, brown sugar, AJ
    • cook 90 minutes in foil
    • back on the smoker to set and sauce.  

    Definitely not for everyone...some folks really like a "dry rib".  For wet rib folks- works like a charm.  I will try the butter and beer next time I'm cookin wet ribs! 

    I also plan to experiment with butcher paper and spritzing instead of foil.  Would that be Cen-tex style?  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • I'm a dry rib guy. No wrapping, flipping, spraying, looking, or worrying. Smoke and spice (and sh*t tons of beer while they cook for 6 hrs)

  • Big RaguBig Ragu Posts: 146
    Smokey is right these are not that sweet.
  • Little StevenLittle Steven Posts: 27,076
    I'm a dry rib guy. No wrapping, flipping, spraying, looking, or worrying. Smoke and spice (and sh*t tons of beer while they cook for 6 hrs)

    sh*t tons? I think it's time to start drinking heavily. Oh wait... you are on a diet


    Caledon, ON


  • DuganboyDuganboy Posts: 1,118
    No foil ever for me. I do spritz with apple juice after the first two hours.  I just do this so I won't be like Cen-Tex :)>-
  • "I just do this so I won't be like Cen-Tex "

    Ouch, right in the mangrates!

  • nolaeggheadnolaegghead Posts: 12,892

    "I just do this so I won't be like Cen-Tex "

    Ouch, right in the mangrates!

    I feel the sympathetic mangrate pain just reading about this.  Yowch!
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Fortunately, this will be the last rib post you'll ever need to read 
  • AleBrewerAleBrewer Posts: 555
    oh man.....more mangrates
  • EggcelsiorEggcelsior Posts: 10,510
    Isn't that reference for mangrapes?

    On that note though, CI holds cold like it holds heat.

    Put them mangrates on your mangrapes son,

    I got 99 problems but soreness ain't one!
  • So now mangrates are multi-taskers? Someone needs to get @boomer to this thread pronto.
  • I've got a good weight watchers crockpot rib recipie


    LBGE & SBGE (big momma and pat)
  • BoomerBoomer Posts: 115

    OH NOOOOO, Not the Mangrates again?


  • dldawes1dldawes1 Posts: 1,088
    Sounds and looks awesome.

    This one is on my cooking list.

    Thanks, appreciate it,


    Donnie Dawes - Carrollton, KY  

    1-XLBGE, 1-Beautiful wife, 1 XS Yorkie


  • Anytime I've tried to foil for anywhere near this long they are falling off the bone. I prefer a decent pull. Is this what you're looking for or am I getting this wrong?
  • GQuizGQuiz Posts: 680
    May have to give this recipe a whirl. More intrigued by the sh*t ton of beer. Guess that expression is an Austin thing. Hope someone cooks up some good ribs in Salado.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • Specifically, we need a sh*t ton of good ribs.
    Austin, Texas.  I'm the guy holding a beer.
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