Dry Ribs
"Awesome Dry Ribs on a Big Green Egg"
- Ready In:
- 4hrs 30mins
- Ingredients:
- 4
- Serves:
-
2-3
ingredients
- rib, of your choice
- salt
- your favorite barbecue rub
- vegetable oil
directions
- 2. Unpack ribs and pat them dry.
- 3. Pull off membrane from bone side and trim fat.
- 4. Apply ¼ teaspoon of salt per pound of ribs (DRY BRINE).
- 5. Let sit for two hours covered.
- 6. Fill grill with enough lum charcoal for a 5 hour cook or up to bowl edge on egg.
- 7. Mix in hickory wood chips with charcoal for preferred smoke.
- 8. Prepare your indirect setup and add drip pan.
- 9. Light grill.
- 10. Coat ribs in thin layer of vegetable oil (helps rub stick for better crust).
- 11. Apply approximately 1-2 tablespoon per side of ribs.
- 12. Get grill stabilized at or around 225°F.
- 13. Cook for 3-4 hours for Babybacks or 5-6 hours for St Louis.
- 14. Reapply rub midway between cooking.
- 15. Begin to check for doneness with one of the two methods or both.
- . If when bending the ribs, the crust and skin cracks open, they’re done.
- a. Use a toothpick to check resistance; if no resistance, they’re done.
- 16. Pull off grill and dust with another coating of rub and let rest for 5-10 mins.
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