There’s something magical about the smoky aroma of tender beef ribs cooking on a Big Green Egg. It’s not just a meal—it’s an experience that brings out the best in barbecue. These ribs are packed with bold flavors, fall-off-the-bone tender, and have that perfect balance of smokiness and spice that keeps us coming back for more.
The Big Green Egg is a game-changer for low-and-slow cooking. Its ability to maintain steady heat and lock in moisture makes it ideal for transforming beef ribs into a mouthwatering masterpiece. Whether you’re hosting a backyard barbecue or just craving something hearty, this recipe is sure to impress.
Beef Ribs Big Green Egg Recipe
Cooking beef ribs on the Big Green Egg delivers tender, smoky, and flavor-packed results every time. Follow these step-by-step instructions to master this recipe.
Ingredients
- 2 racks of beef back ribs (approx. 4-5 pounds), membrane removed
- 2 tablespoons kosher salt
- 2 tablespoons coarse ground black pepper
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1/4 cup yellow mustard
- 1/2 cup apple cider vinegar
- 1/2 cup warm water
- 1/4 cup barbecue sauce (optional, for finishing)
- Wood chunks or chips (hickory or oak preferred)
Equipment
- Big Green Egg grill
- Plate setter or convEGGtor (for indirect cooking)
- Instant-read meat thermometer
- Aluminum foil
- Spray bottle (for moisture)
Instructions
1. Prepare the Big Green Egg:
Set up the Big Green Egg for indirect cooking by installing the plate setter or convEGGtor. Add lump charcoal and preheat to 250°F. Add a few wood chunks for that perfect smoky flavor.
2. Season the beef ribs:
In a small bowl, combine the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Rub yellow mustard evenly over the ribs as a binder, then generously apply the spice mix to coat all sides. Let the ribs rest for 15-20 minutes to absorb the seasoning.
3. Smoke the ribs:
Once the Big Green Egg stabilizes at 250°F, place the ribs bone-side down on the grate. Insert a thermometer probe into the thickest section of the meat to monitor internal temperature without opening the lid.
4. Maintain moisture:
Mix equal parts apple cider vinegar and warm water in a spray bottle. After 90 minutes of cooking, lightly spritz the ribs every 45 minutes to keep them moist and enhance the smoky flavor.
5. Wrap for tenderness:
At an internal temperature of 165°F (approximately 3-4 hours), wrap the ribs tightly in aluminum foil to retain moisture. Return to the grill and continue cooking until the internal temperature reaches 200°F, a process that typically takes another 2-3 hours.
| Stage | Temperature | Time | Key Action |
|---|---|---|---|
| Initial Smoke | 250°F | 90 min | Spritz every 45 min |
| Wrapping Stage | 165°F | 3-4 hours total | Wrap in foil |
| Final Cooking Stage | 200°F | 2-3 hours | Begin checking |
6. Rest and finish:
Once the ribs reach 200°F, remove them from the grill and let them rest for 30 minutes in the foil. Optionally, brush with barbecue sauce and return them to the grill, uncovered, for 10 minutes to caramelize.
Ingredients
To prepare melt-in-your-mouth beef ribs on the Big Green Egg, we need a combination of fresh, quality meat and the perfect blend of seasonings. Here’s everything you’ll need to embark on this delicious journey:
For the Ribs
- 1 rack (3-4 pounds) of beef back ribs – ask your butcher for high-quality ribs with good marbling.
- 2 tablespoons yellow mustard – acts as a binder and enhances the flavor.
- 2 tablespoons kosher salt – balances and pulls out natural flavors.
- 2 tablespoons black pepper, coarsely ground – adds a smoky crust.
- 2 teaspoons smoked paprika – for a subtle smoky sweetness.
- 1 teaspoon garlic powder – enriches the spice mix with depth.
- 1 teaspoon onion powder – pairs well with garlic to enhance the umami.
For the Smoking Process
- 2-3 chunks of hardwood, such as hickory, oak, or cherry – choose based on your flavor preference.
- Water pan, halfway filled – helps maintain a moist cooking environment.
- Aluminum foil or butcher paper – for wrapping during the cooking process.
Optional Ingredients for Finishing (Highly Recommended)
- 1 cup barbecue sauce – use your favorite variety for brushing at the end.
- Apple cider vinegar (optional) – mixed with water to spritz the ribs.
Quick Ingredient Reference Table
| Ingredient Name | Quantity | Purpose/Notes |
|---|---|---|
| Beef back ribs | 1 rack (3-4 pounds) | Main protein, quality ensures tenderness. |
| Yellow mustard | 2 tablespoons | Flavor enhancer and spice binder. |
| Kosher salt | 2 tablespoons | Essential seasoning to highlight natural flavors. |
| Black pepper | 2 tablespoons | Creates crust and enhances smokiness. |
| Smoked paprika | 2 teaspoons | Adds a hint of smoky sweetness. |
| Garlic powder | 1 teaspoon | Balances the rub with depth. |
| Onion powder | 1 teaspoon | Supports complex, savory flavor layers. |
| Smoking wood chunks | 2-3 chunks | Infuses ribs with aromatic smoke. |
| Aluminum foil or butcher paper | As needed | Maintains moisture when wrapping. |
| Barbecue sauce | 1 cup | Adds a finishing glaze of sweetness and tang. |
| Water (for water pan) | Half-filled pan | Keeps ribs tender throughout smoking. |
| Apple cider vinegar (optional) | As desired | Enhances moisture and adds tang when spritzing. |
With these essential ingredients, we’re ready to season, smoke, and savor the incredible flavors only a Big Green Egg can deliver.
Tools And Equipment
Perfecting beef ribs on the Big Green Egg requires the right tools and equipment to ensure seamless preparation and cooking. Here’s a detailed list of what we’ll need. Each tool plays a critical role in delivering those tender, juicy, and flavorful ribs we all crave.
Essential Tools
- Big Green Egg Grill: The star of the show — this versatile ceramic cooker retains heat exceptionally well for low-and-slow cooking.
- ConvEGGtor Plate: This heat deflector is crucial for indirect cooking, allowing the ribs to cook evenly without direct flame exposure.
- Charcoal: Use lump charcoal for consistent heat and that signature smoky flavor.
- Wood Chunks: Choose hickory, apple, or pecan wood chunks to infuse your ribs with rich, smoky notes.
Additional Equipment
- Meat Thermometer: A reliable meat probe helps us monitor internal rib temperature, ensuring consistent results.
- Drip Pan: Place under the ribs to prevent flare-ups and collect rendered fat. Optional: Fill it with water or apple cider vinegar for added moisture.
- Tongs: Use sturdy tongs for flipping or adjusting the ribs without piercing the meat and losing its juices.
- Spray Bottle: Essential for misting the ribs with your preferred liquid, such as apple juice or apple cider vinegar, to maintain moisture during smoking.
Prep And Seasoning Gear
- Knife: A sharp chef’s knife helps trim the ribs, removing excess fat or silver skin for even seasoning.
- Cutting Board: A durable board ensures safe and efficient preparation.
- Mixing Bowl: Use this to combine seasoning ingredients flawlessly.
- Basting Brush: Perfect for applying yellow mustard or barbecue sauce without overloading the ribs.
Cooking Process Table
For clarity, here’s a quick guide to how some of these tools align with cooking stages:
| Tool/Equipment | Purpose | Usage Stage |
|---|---|---|
| Big Green Egg Grill | Maintains consistent heat for smoking ribs | Throughout cooking |
| ConvEGGtor Plate | Ensures indirect heat for tender meat | Pre-heat and cook |
| Meat Thermometer | Monitors internal rib temperature for exact doneness | Middle to end |
| Spray Bottle | Keeps ribs moist with periodic spritzing of liquid | During smoking process |
| Wood Chunks | Adds smoky aroma and flavor profile | Smoking stage |
Directions
Let’s dive into the step-by-step process to create irresistibly tender and flavorful beef ribs on your Big Green Egg. Follow these instructions for a perfect low-and-slow smoked masterpiece.
Preparing The Beef Ribs
- Trim the ribs. Using a sharp knife, remove excess fat and silver skin from the back of the ribs to ensure even cooking and better flavor absorption.
- Rinse and pat dry. Rinse the ribs under cold water, then pat them completely dry with a paper towel. This step ensures the seasoning adheres better.
- Apply a binder. Rub a light coating of yellow mustard all over the beef ribs. It acts as a binding agent to hold the dry rub and does not add a distinct flavor.
- Place the prepared ribs on a large tray or cutting board to start seasoning.
Making The Dry Rub
- In a small mixing bowl, combine the following:
- 2 tbsp kosher salt
- 2 tbsp coarse black pepper
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Thoroughly mix the spices to ensure an even blend.
- Generously sprinkle the dry rub mixture over both sides of the beef ribs, ensuring full coverage. Use your hands to gently press the rub into the meat for maximum flavor infusion.
- Let the ribs sit for 15-20 minutes to allow the rub to absorb into the meat.
Prepping The Big Green Egg
- Load with charcoal. Fill the Big Green Egg with lump charcoal, ensuring enough fuel for a 5-6 hour cook.
- Add 2-3 medium chunks of hardwood (hickory or oak) for that signature smoky flavor.
- Set up for indirect cooking. Place the ConvEGGtor (plate setter) inside the grill, and position a drip pan on top to catch the rendered fat.
- Preheat the grill to 250°F, maintaining a steady temperature for consistent cooking.
- Fill a water pan with warm water and place it near the drip pan to stabilize the humidity inside the grill.
- Monitor the temperature. Use an accurate thermometer to ensure the dome temperature reads consistently at 250°F.
| Step | Equipment Needed | Temperature/Details |
|---|---|---|
| Load with charcoal | Lump charcoal | Adequate for 5-6 hours |
| Add smoking chunks | Hardwood chunks | Hickory or oak preferred |
| Preheat to 250°F | Big Green Egg + Thermometer | For low-and-slow cooking |
| Insert ConvEGGtor | Plate setter | For indirect heat |
| Add water pan | Drip pan + water | Stabilizes moisture |
Now that the Big Green Egg is prepped and the ribs are ready, it’s time to move on to bringing out the rich, smoky flavors.
Cooking The Beef Ribs
Once our Big Green Egg is prepped and the ribs are fully seasoned, it’s time to cook them to tender, smoky perfection. This stage brings out the deeply satisfying flavors and mouthwatering texture that make beef ribs a true barbecue treasure.
Smoking The Ribs
We start by placing the ribs on the grill with the bone side facing down to protect the meat from direct heat. Position them in the center of the grid for even cooking. Close the lid and adjust the dampers to maintain a consistent temperature of 250°F.
To achieve that signature smoky flavor, we use hardwood chunks like hickory or oak, as they burn slowly and impart great aroma. Ensure the wood chunks are placed directly onto the hot embers for steady smoke.
- Temperature Control: Monitor the internal grill temperature using a meat thermometer or the Big Green Egg’s built-in gauge.
- Moisture Maintenance: Use a spray bottle filled with apple cider vinegar or water to mist the ribs every hour. This prevents drying out and enhances tenderness.
Allow the ribs to smoke undisturbed for 3 hours, building a flavorful bark and locking in the juices. The aroma of the spices and smoke mingling together will tempt us at every turn, but patience is key here.
Wrapping The Ribs For Tenderness
After the initial smoke, we wrap the ribs in heavy-duty aluminum foil to trap moisture and intensify the flavors. Place the ribs on a large sheet of foil, and optionally add a splash of apple cider vinegar or beef broth over the meat for extra juiciness.
Here’s the step-by-step for wrapping:
- Lay a piece of foil about twice the size of the ribs.
- Tighten the foil snugly around the ribs to form a sealed pouch.
- Return the wrapped ribs to the grill, maintaining 250°F.
Continue cooking in the foil for 2 hours. This process allows the connective tissue to break down, resulting in buttery-soft ribs that practically fall off the bone. Be careful when unwrapping, as the steam escaping will be hot.
Finishing On The Big Green Egg
For the final step, we remove the foil and place the ribs back on the Big Green Egg to develop a caramelized exterior. This step is all about texture and flavor refinement.
- Glazing: Brush a generous layer of your favorite barbecue sauce onto the ribs, ensuring every crevice is coated. Let them cook unwrapped for 30-60 minutes.
- Internal Temperature: Use a meat thermometer to check for doneness. The ribs are ready when they reach an internal temperature of 200°F.
During this time, the sauce will thicken into a glossy, sticky glaze, while the edges of the ribs become irresistibly crispy. This combination of smokiness, tenderness, and a tangy-sweet exterior defines perfect beef ribs on the Big Green Egg.
| Cooking Phase | Duration |
|---|---|
| Smoking | 3 hours |
| Wrapped Cooking | 2 hours |
| Finishing/Glazing | 30-60 minutes |
By the end of this process, we’re left with a rack of succulent, smoky beef ribs that’s guaranteed to impress at any gathering or family meal.
Serving Suggestions
When it comes to serving beef ribs cooked on the Big Green Egg, the options are as versatile as the meal itself. These smoky, tender ribs pair beautifully with an array of sides and accompaniments, ensuring a well-rounded dining experience. Here’s how we recommend serving these flavorful ribs to wow your guests or family:
Arrange the Perfect Platter
To create a mouthwatering presentation, place the beef ribs on a large wooden cutting board or platter. Slice between the bones to separate the ribs for easy serving. Brush on an extra layer of barbecue sauce for a glossy finish that enhances both flavor and appearance.
Recommended Side Dishes
Pairing the ribs with complementary sides will elevate the meal to a whole new level. Choose from classic barbecue accompaniments or try something unique to impress your crowd:
Classic Options:
- Coleslaw: The tangy crunch of coleslaw acts as a refreshing contrast to the richness of the ribs.
- Cornbread: Serve warm slices of cornbread for a slightly sweet and savory balance.
- Baked Beans: Smoky baked beans harmonize effortlessly with the flavors of the beef ribs.
- Potato Salad: Creamy potato salad delivers a cool, satisfying element to the plate.
Modern Twists:
- Grilled Vegetables: Charred zucchini, bell peppers, and asparagus bring a smoky, healthy element.
- Smoked Mac and Cheese: Creamy mac and cheese with a kiss of smoke mirrors the barbecue profile perfectly.
- Pickled Onions and Cucumbers: Their acidity cuts through the rib’s richness, refreshing the palate.
Add a Finishing Touch
For a gourmet touch, sprinkle the ribs with flakey sea salt or freshly chopped herbs, such as parsley or cilantro, just before serving. This not only adds flavor but also creates an appealing visual contrast.
Beverage Pairings
To complement the bold flavors of the ribs, serve cold beverages that refresh and balance the palette. Here’s a table of beverage recommendations based on your gathering type:
| Type of Gathering | Beverage Suggestions |
|---|---|
| Casual Backyard Barbecue | Iced Tea, Lemonade, Light Lager |
| Fancy Dinner Party | Bold Red Wine (Cabernet Sauvignon), Bourbon |
| Family-Friendly Meal | Root Beer, Sparkling Water, Arnold Palmer |
Sauces and Dips
Apart from barbecue sauce, consider having a sauce station with options like these for variety:
- Tangy Carolina Mustard Sauce
- Spicy Chipotle Mayo
- Herbaceous Chimichurri
- Savory Horseradish Cream Sauce
Serving Portions
Ensure you account for generous portions when serving. Here’s a quick guide for portion planning:
| Group Size | Quantity of Ribs Needed |
|---|---|
| Small Family (4-6 people) | 1-2 Racks of Ribs |
| Medium Gathering (8-12) | 3-4 Racks of Ribs |
| Large Crowd (15+) | 5+ Racks of Ribs |
Final Tip: Serve Warm
Ensure the beef ribs are served immediately after resting for 10-15 minutes. This way, they retain their tenderness and smoky flavor, providing the ultimate dining experience. Use warm plates or platters to help maintain temperature as you serve.
Make-Ahead Tips
Preparing ahead of time can make the process of cooking beef ribs on the Big Green Egg smooth and stress-free. Here are our essential make-ahead tips to ensure your ribs are packed with flavor and tenderness:
1. Trim and Season the Ribs in Advance
- Trim any excess fat or silverskin from the beef ribs a day before cooking. This ensures even cooking and allows the seasoning to penetrate better.
- Use a binder such as yellow mustard or olive oil to help the dry rub stick. Prepare our dry rub blend with the recommended spices (kosher salt, black pepper, smoked paprika, garlic powder, and onion powder) and generously coat the ribs.
- Wrap the seasoned ribs tightly in plastic wrap and refrigerate them overnight. Allowing the spice rub to work overnight enhances the flavor profile significantly.
2. Set Up the Big Green Egg Early
- Clean out any leftover ash from the grill and fill it with lump charcoal and your desired hardwood chunks for smoking. Hickory, oak, or mesquite work great with beef.
- Ensure your ConvEGGtor is clean and ready for indirect cooking. Set aside your drip pan and fill it with water to maintain moisture when smoking. Pre-arranging these components saves time on the cooking day.
3. Prepare the Spray Bottle
- Mix equal parts apple cider vinegar and water (or just plain water) in a spray bottle. This mixture is key for keeping the ribs moist during the cooking process.
- Store the spray bottle in the refrigerator overnight so it’s ready when you need to mist the ribs.
4. Double-Check Tools and Accessories
Ensure all necessary equipment is prepped and within reach when needed. Here’s a quick checklist:
| Tool/Accessory | Purpose |
|---|---|
| Meat thermometer | Monitoring internal rib temp |
| Aluminum foil | Wrapping ribs for tenderness |
| Heat-resistant gloves | Safe handling of hot equipment |
| Tongs or spatula | Turning and placing ribs |
| Timer | Tracking cooking phases |
This preparation ensures a seamless cooking process.
5. Make Barbecue Sauce in Advance (Optional)
- If you prefer using homemade barbecue sauce, make it a day before. Simmer your sauce, allow it to cool, and store it in an airtight container in the fridge. A rested sauce tastes even better as the flavors meld together overnight.
6. Rest the Ribs After Cooking
Remember, the resting phase is critical. After the ribs come off the grill, tent them with foil and let them rest for about 10-15 minutes. While technically not a make-ahead step, planning this into your timeline ensures the juices redistribute evenly, resulting in juicy and tender ribs.
These make-ahead strategies not only save time on cooking day but also allow the flavors to develop further, giving you an unbeatable smoky, tender beef rib experience on the Big Green Egg.
Storage And Reheating
Proper storage and reheating can ensure that our smoky, tender beef ribs stay flavorful and moist even after the feast is over. Follow these steps to preserve the quality and taste of your leftovers:
Storing Beef Ribs
- Cooling the Ribs: Allow the cooked beef ribs to cool to room temperature. Do not leave them out for more than 2 hours to avoid bacterial growth.
- Wrapping for Freshness: Tightly wrap the ribs in aluminum foil or plastic wrap to lock in the flavors. Alternatively, store them in an airtight container.
- Refrigeration: Place the wrapped or sealed ribs in the refrigerator if you plan to consume them within 3 to 4 days.
- Freezing for Longer Storage: For extended storage, place the cooled and wrapped ribs in a freezer-safe bag or container. Label the package with the storage date.
| Storage Method | Duration |
|---|---|
| Refrigerator (≤ 40°F) | Up to 4 days |
| Freezer (≤ 0°F) | Up to 3 months |
Reheating Methods for Best Results
When it’s time to reheat, we want to revive the juicy texture and smoky flavor of the beef ribs. Here are our recommended methods:
Using the Oven
- Preheat your oven to 250°F. This low temperature ensures even reheating without drying out the meat.
- Add a splash of beef broth, apple juice, or water to the ribs to restore moisture.
- Wrap the ribs in aluminum foil for added protection while reheating.
- Heat the ribs for about 20-30 minutes or until they reach 145°F internally, ensuring they are thoroughly warmed.
Using the Big Green Egg
- Set up the Big Green Egg for indirect heat cooking at 250°F.
- Place the ribs directly on the grate or in a foil pouch with a dash of apple cider vinegar for moisture.
- Cover and heat for 20-25 minutes, checking that the ribs reach an internal temperature of 145°F.
Microwave (For Convenience)
- Place the ribs in a microwave-safe dish and cover with a damp paper towel to trap moisture.
- Heat on medium power in 30-second increments to avoid overcooking. Check frequently until warmed through.
| Reheating Method | Time Needed | Best For |
|---|---|---|
| Oven | 20-30 minutes | Retaining flavor and tenderness |
| Big Green Egg | 20-25 minutes | Preserving the smoky aroma |
| Microwave | 1-2 minutes (increments) | Quick reheating in small portions |
Tips for Reheating Success
- Always reheat the ribs to an internal temperature of 145°F for safe consumption.
- Avoid reheating more than once. Reheat only the portion you plan to eat to maintain flavor and texture.
- For fall-off-the-bone succulence, consider brushing the ribs with barbecue sauce just before serving.
By storing properly and reheating carefully, we can savor the same rich, mouthwatering flavors of our beef ribs even days later.
Conclusion
Cooking beef ribs on the Big Green Egg is an experience that combines technique, flavor, and pure satisfaction. With the right preparation, tools, and attention to detail, we can create ribs that are smoky, tender, and packed with bold flavors.
Whether it’s a casual backyard gathering or a special occasion, these beef ribs are sure to impress. By following the steps and tips we’ve shared, we can confidently deliver a meal that’s unforgettable and worth savoring every time.
Frequently Asked Questions
What makes the Big Green Egg ideal for cooking beef ribs?
The Big Green Egg excels at maintaining consistent heat and moisture, essential for low-and-slow cooking. Its design ensures even heat distribution and precise temperature control, making it perfect for tender, flavorful beef ribs.
How long does it take to cook beef ribs on the Big Green Egg?
The total cooking time is approximately 5-6 hours. This includes 3 hours of smoking, 2 hours wrapped in foil, and 30-60 minutes unwrapped to caramelize the exterior.
What kind of wood chunks are best for smoking beef ribs?
Hardwoods like hickory, oak, or a blend of both are ideal for smoking beef ribs. They offer a balanced, smoky flavor that complements the meat beautifully.
Should I use a binder before seasoning beef ribs?
Yes, using a binder like yellow mustard helps the dry rub adhere better to the ribs, ensuring consistent seasoning and enhanced flavor during cooking.
How can I keep beef ribs moist while smoking?
Maintain moisture by using a water pan inside the Big Green Egg and periodically misting the ribs with apple cider vinegar or water during smoking.
Can I prepare the beef ribs in advance?
Absolutely! Trim and season the ribs a day ahead, refrigerate them overnight, and set up the Big Green Egg early to save time on cooking day.
How do I know the beef ribs are done?
Use a meat thermometer to check for tenderness. The ribs are done when the internal temperature reaches 200-205°F, and the meat pulls back from the bones.
What are some side dishes to serve with beef ribs?
Popular sides include coleslaw, cornbread, baked beans, grilled vegetables, and smoked mac and cheese. These pairings complement the smoky flavor of the ribs.
How should I store leftover beef ribs?
Cool the ribs fully before wrapping them tightly in aluminum foil or placing them in an airtight container. Store them in the refrigerator for up to 3 days or freeze them for longer storage.
What’s the best way to reheat beef ribs?
Reheat ribs in the oven, Big Green Egg, or microwave, ensuring they reach an internal temperature of 165°F. Brushing them with barbecue sauce during reheating restores moisture and flavor.
Do I need special tools for making beef ribs on the Big Green Egg?
Yes, essential tools include a ConvEGGtor plate for indirect cooking, lump charcoal, wood chunks, a meat thermometer, tongs, a drip pan, and a spray bottle for misting.