The Big Green Egg is an all-in-one stove, grill and smoker developed from an ancient clay cooker called a “kamado.” Using the Big Green Egg for your backyard barbecue can help you get delicious, tender ribs.
Cut your rib slabs into two pieces to fit properly on your Big Green Egg. Apply two-thirds of the barbecue rub to the meaty side of the rib slabs and one-third of the rub to the bony side. Let the ribs sit at room temperature for 30 minutes.
Set the Big Green Egg to 325 degrees F on the indirect cook setting. Add your apple wood chips and your hickory smoked wood chips for extra flavor. Lay your rib slabs onto the Big Green Egg rib rack over the fire, and let them cook for 90 minutes.
Move the ribs to a foiled surface. Use a barbecue brush to apply honey to both sides of the rib slabs. Lift the sides of the foil after the honey is applied and pour in the apple juice. Cover the top of the ribs with more foil and return them to the Big Green Egg. Check periodically to ensure the apple juice hasn't evaporated and add more if necessary. Use a toothpick to test whether the ribs are tender.
Remove the ribs from the Big Green Egg once they are tender. Separately wrap the ribs and store them in a cool place for a few days. After the cooling process, you can easily transport and reheat the ribs. Brush the ribs with the honey barbecue sauce during the reheating process, which should only last a few minutes. After the ribs are properly reheated, cut and serve.
Shae Hazelton is a professional writer whose articles are published on various websites. Her topics of expertise include art history, auto repair, computer science, journalism, home economics, woodworking, financial management, medical pathology and creative crafts. Hazelton is working on her own novel and comic strip while she works as a part-time writer and full time Medical Coding student.
Shannon Mason/Demand Media