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Pork Spareribs alla JJ

JJ Posts: 951
edited November -1 in Pork


• Ribs (see Part I for tips on selection.)


Part I:
I select only the big meaty pork spare ribs. I have only two rules when picking out the ribs I want. One is that they are fresh with no additives used for preservation; and, the second is that I can inspect them prior to purchase. Regardless of the store I get the butcher to bring several slabs for me to inspect ( I never buy ribs that are prepackaged) so that I can see both sides. Now comes the best part of rib preparation for me. I proceed without hesitation to the refrigerator and immediately pop the top on one of my home brews. While savoring the taste of that Honey Amber Ale I thoroughly cover the entire slab with my JJ's rub and wrap it in plastic wrap and marinate overnight in the refrigerator. There are times that the wife and I do not want the ribs coated with anything and cook them plain with only the smoke giving flavor.

Part II:
Start the fire in the EGG and get the dome temp to stabilize at about 220°. I use various wood chunks depending on the flavor I feel like that day. Mesquite, Hickory, Oak, Pecan sometimes I'll mix different woods. I happen to like to use a fire starter, like Weber Fire Starter cubes. That one I learned from KennyG at EGGtoberfest'98. Since I use a slide metal top on both my EGG's I find that the bottom vent should be opened about ¼&#034 and the slide metal top opened just a crack. You may have to adjust slightly for your BGE.

Part III:
With the EGG temp stabilized place the slab directly on the cooking grid. The secret is to turn that slab every 45 minutes. It will take 3½ to 4 hrs for them to be cooked to perfection. They should have a nice crusty exterior with moist and tender meat that pulls away from the bone clean. By the way, I spray my cooking grid with olive oil to make clean up easier (Thanks Cat). As you have noticed I do not mop or spray the ribs.

Part IV:
Take the slab off the cooker and rest for a few minutes then cut the ribs into single rib servings. You will need a knife as you will have to cut through the cartilage. Then I pour my dipping sauce into microwave safe glass serving bowls.



Number of Servings:

Time to Prepare: