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Eggfest Ribs with No-Cook Barbeque Sauce

Jim Wimer (JimW)
Jim Wimer (JimW) Posts: 1
edited November -1 in Pork


• 3 Slabs St. Louis Style or regular spare ribs• 2 Tbs Brown sugar, packed
• Salt, pepper and cayenne to taste• 1 Tbs Coleman"s Dry Mustard
• 2 Cup Jack Daniel"s Oak chips, soaked for at least 2 hours in water• 1 Tbs Hot Hungarian Paprika
• 1 Cup Ketchup• 2 tsp Black pepper
• &#189 Cup Rose or other light red wine• 4 Garlic cloves, coarsely chopped
• &#188 Cup Corn or vegetable oil• 4 tsp Dried oregano
• &#188 Cup Soy sauce
• &#188 Cup White wine vinegar


Remove the membrane from the ribs. Cut each slab into 2 pieces. Season to taste on both sides with salt, pepper and cayenne pepper. Refrigerate until ready to cook.

For the sauce: Blend the ketchup and next 10 ingredients in a blender or food processor until combined. Transfer to a bowl or jar. (Can be made up to 2 weeks ahead. Cover and refrigerate.)

Light the BGE and bring to 300F. Add the soaked wood chips and replace the grill. Arrange the 6 rib sections on the grill, bone side down, and lower the dome. (The wood chips may lower the temp a bit. If it doesn't build back soon, open the bottom and top vents to bring it up, then reset the vents.)

After 40 minutes, flip the ribs. After another 35 minutes, baste the bone side with sauce. Flip the ribs and baste with sauce. Repeat basting and flipping every 5 minutes for 20 minutes or until done. The last flip should bring the meat side up. Don't baste this side so there won't be any uncooked sauce on the ribs.


The ribs should be refrigerated, covered, for 2 hours and will hold for up to 2 days after the spices are applied.

Don't use baby backs since they tend to cook too quickly and dry out.

If Jack Daniel's chips aren't available, either hickory or oak chips will work.

The peppery sauce works well on beef, chicken and pork. Brush on during the last 20 minutes of grilling or roasting.

Number of Servings:

Time to Prepare: