Raging River Tender Smoked Ribs on the Big Green Egg is so tender and filled with flavor that sauce is optional. With a big thanks to Dizzy Pigs Raging River Rub for a fantastic flavor.
Ingredients:
- Ribs
- Rub – Raging River from Dizzy Pig
- Mustard – Regular Heinz of French’s Mustard (you wont taste this)
- Honey
- Smoke Flavor – Apple Wood
- Heavy Duty Tin Foil
- Cooler
- 2 – Bath / Beach Towels
How to Prepare the Raging River Tender Smoked Ribs on the Big Green Egg
The full rack would of fit but I find that it is easier to manipulate throughout the cooking process if I cut them in half.
The first step in prepping the ribs is to remove the membrane on the bone side of the rack.
Next, start coating the rib side first with mustard.
Once coated with mustard add a good layer of Raging River spice from Dizzy pig. When complete flip the ribs over and repeat the process on the meat side of the rack.
This is the side that will be cooking up and applying the rub on this side last will make for an easier transfer to the Big Green Egg.
How to Setup the BGE for the Raging River Tender Smoked Ribs
Now that the meat is ready let it rest on the counter and fire up the Big Green Egg. I get my egg settled in right around 250 degrees.
This will vary on how recent the eggs ashes were cleaned out, but for this cook I found that the lower vent is set at about a 1/2″ open and the top vent is closed with the wheel 1/2 open. Once complete I add the apple wood for flavor.
Then the conv “EGG” tor can be inserted feat up with one of the feet facing the back of the egg as this is the hots point and it will help distribute the heat more evenly while smoking. I also wrap a pizza pan with tin foil to catch any droppings.
Once inserted fill it 3/4 of the way up with water. This will help keep everything nice and moist while the ribs cook.
Keep the BGE dialed in right around 250. A few degrees over or under is fine.
Add the ribs with the bone side facing down. I stick probes in the thickest part of the meat to monitor the temperature. Doing this allows you to not have to open the BGE, which throws off the temp.
Temp vs time will obviously vary with the thickness of the ribs. Quantity shouldn’t have much effect on the time. This particular cook took and hour and a half for this first step. Once the ribs hit 165 degrees it is time to start the next process.
At this stage the ribs are cooked but they will likely be tough. If continued to be grilled they will start to dry out quickly and will never get tender.
How to Wrap the BGE – Tender Smoked Ribs
Prior to just wrapping them in foil its a great opportunity to get some more flavor on them. Take some honey and squirt it all over the tin foil. Follow this process with some more Raging River spice from Dizzy Pig.
Once complete place the ribs meat side down. What juices do escape will be soaking back into the meat.
Once the ribs are meat side down put some honey and spice on the bone side as well. Place the ribs back on the BGE.
I had a probe fall out during transferring it back to the BGE. Simply get it back in the meat and close the foil back up.
How to get the BGE – Tender Smoked Ribs Tender
At this point we are simple waiting for the tenderness to happen. This will vary from different cooks.
This particular cook they continued on the grill for about another 45 mins to an hour. The tenderness should start happening any where from 195 to 210 degrees depending on the meat.
To test this, once the temp starts reading 195 take either a probe or a tooth pick and poke the meat. When pulling it back out there shouldn’t be any resistance. If you get resistance, simply let it cook for another 5-10 mins and try it again.
Once tenderness is achieved pull it off the grill and get the them wrapped in some towels and put them in the cooler.
Set the foil and all right on a towel in a cooler.
Cover with another towel. Sorry, I couldn’t find another plain towel…Let the ribs sit like this for 15-60 mins. This is the perfect time to wrap up any sides that you plan to eat with it.
The BGE – Tender Smoked Ribs with just the dry rub is good eating. We usually just put some of our favorite BBQ sauce on the side of the plate and use it for dipping sauce as needed.
If BBQ sauce is a flavor you are going for then brush the sauce on the ribs and throw them back on the BGE. This would just take another 15 – 25 minutes to let the sauce cook and turn into more of a glaze.
In our experience we just prefer it as a dipping sauce on the side but they are also amazing throwing them back on the grill with your favorite BBQ sauce. Enjoy!
Raging River Smoked Ribs on the Big Green Egg
Raging River Tender Smoked Ribs on the Big Green Egg is so tender and filled with flavor that sauce is optional. With a big thanks to Dizzy Pigs Raging River Rub for a fantastic flavor.
Ingredients
- Ribs
- Rub – Raging River Rub from Dizzy Pig
- Mustard – Regular Heinz of French’s Mustard (you wont taste this)
- Honey
- Smoke Flavor – Apple Wood
- Heavy Duty Tin Foil
- Cooler
- 2 – Bath / Beach Towels
Instructions
- Flip the ribs over and remove the membrane on the underside of the ribs.
- Put a thin layer of regular yellow mustard on for binding purposes (you won't be able to taste this) and then spread a moderate amount of Raging River on the bottom part of the ribs.
- Flip the ribs over and repeat this process ensuring you also get the sides. Set aside.
- Fire up the Big Green Egg and get the temperature dialed into around 225-250 in which ribs are best cooked with indirect heat. Place the plate setter / conv"egg"tor in with the feet facing upward. Add a fruit flavor wood if you'd like.
- Place the ribs on the BGE with the bones facing downward.
- Cook until 165 degrees in which they are ready to be wrapped.
- When the foil is laid down add the honey followed by a little more Raging River for some extra flavor. Wrap the ribs up and place them back on the BGE with the ribs facing up (meat side down).
- Cook the ribs until the internal temp is 195 degrees in which it is time to start testing for tenderness. Continue to cook until you have reached your preferred tenderness which is usually between 195 and 205 for ribs.
Notes
If the sides aren't quite ready, place the ribs on a towel in a cooler and cover with a couple more towels. They can stay like this for a couple hours and still be piping hot for serving.
If you want sauce, baste them and cook them unwrapped for another 15-25 minutes until the sauce turns in a nice glaze.
Ben has a bachelor’s degree in construction engineering. When not constructing or remodeling X-Ray Rooms, Cardiovascular Labs, and Pharmacies, you can find him at home with wife and two daughters. Outside of family, He loves grilling and barbequing on his Big Green Egg and Blackstone Griddle, as well as working on projects around the house.
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