Place foil over cookie sheet.
Take note of the weight of your ribs as this will determine the general cook time. Remove from packaging and rinse both sides of ribs under cool water.
Place ribs on sheet with inside of ribs facing up.
Remove the membrane (optional but ribs will be less tender). Start by slicing it, use a paper towel to pull it off. It's too slippery to just use your fingers.
Membrane should pull away easiliy. Discard when finished.
Flip ribs back over and trim any excess fat. Not all of it as some fat will give your ribs better flavor.
You may want to trim some rib meat to ensure an even amount of meat across your rack. Be careful not to trim too much if you do.
Thinly coat ribs with olive oil or mustard, (you won't taste it) then apply rub. Generously or conservatively, it's up to you. A lot makes for good "bark."
Coat front and back evenly. Once finished, you can place in fridge for 8 hours, overnight, or go straight to the grill. However you choose, your ribs are now ready for some smoke.
Soak favorite wood chips or chunks in water. For chips, a minimum of 30 minutes. For chunks, a minimum of 2 hours.
Fill firebox with lump charcoal.
Open lower vent fully. (Digi-Q adapter shown)
Ignite coal using an electric starter or starter chips. Leave egg lid open until coals begin to glow red.
Place enough soaked chips or chunks to smoke for around 3 hours into hot charcoal. Stir in chips or chunks as best you can to ensure even 3 hour smoke.
Add plate setter legs up.
Add drip pan. I'm using a large Big Green Egg so my pan is 9x13. Some put water or beer in the bottom of pan to create steam to keep the ribs moist. I don't think it's needed if you smoke correctly.
Place grill grid.
Place rib rack. Make sure ribs run along with drip pan.
Place ribs in rack making sure most of the ribs are over the drip pan. This will reduce any flare ups.
Keep Big Green Egg stabilized at 225 degrees. IMPORTANT: Using the weight on the butcher sticker, smoke for 1 hour for every pound. Mine was 2.5lbs so I will smoke for 2 to 2.5 hours.
When the bones starts to appear, double wrap ribs in foil for an additional hour.
.25-.5 inch exposed bone is a good indicator your ribs are done. Over that may mean they're overdone. When you pull the bones apart, it should take a little tug. THE MEAT SHOULD NOT FALL OFF THE BONE.
- 1 11x17 cookie sheet
- 1 rack of unfrozen baby back ribs
- 1 bag of lump charcoal
- 1 rib rack
- 2 cups of favorite seasoning
- 1 drip pan
- Plate setter
- 2 cups of olive oil
- 1 bag of wood chunks or chips.