If you limit the air flow, it will bring itself down. I learned a couple of things about temperature, its a lot different then my offset! my main problem is the sprayer clogging. I finally have a smoker and I did this the first time on it and it was fantastic. Maybe even the best that I have ever had. Great article. The article states to baste every hour but also says to baste after the first hour and pull/baste/wrap at the 2nd hour. its so simple and quick to make. Put 4 tablespoon of unsalted butter and brown sugar on the foil and tightly double wrap each rack. did you cook with the egg set for using indirect heat ? Write it down and pass it along. just like the BGE. Served dry. I get requests for it even. Go ask the meat cutters behind the big cooler up against the wall for the ribs and they will sell them for about 6 per lbs. Combine 1/2 cup The BBQ Sauce and 1/2 cup Vinegar Sauce in a small bowl. malcom reed ribs on big green egg. Not everyone is as luck as us to have HEB though!!! Im going to have to try the foil boat trick you used at the end to keep my ribs from overcooking on the smoker. Would I cover half of my water pan with foil or should I cover half of my lower grate with foil? If you are cooking at 250 I would estimate it would go for 15 hours. Chef Taylor here! I just made a single 3-rib slab of these last weekend. Pulled out at 205 degrees. Total waste of 3 hours, 20 lbs of ribs and left me in a bind with company coming over. 2 questions @BBQnBluesOyeah good stuff, cant wit for the snow to leave ! Today is the first opportunity Ive had to make them, so theyre cooking now, almost done. I promise you they come out perfect every time. Preheat your Big Green Egg to 225 using 3 - 4 chunks of smoking wood. I AM STSTION IN CALIFORNIA,TRYING TO LOCATION SOME TEXAS JUMBO RIBS TO TRY TO COOK WHEN THIS MESS IS OVER WITH ,THE QUESTING IS DO YOU HAVE RIBS THAT YOU CAN SALE??????? Thank you Malcom! Can I use a regular stand up gas smoker? Mr. Reed I just want to say this recipe for St. Louis spares changed the game at my house. Already have people asking for me to make them some. One thing I will try the next time is add some cayenne pepper to the rub for some heat eith the sweet. You can use the same technique but use any rubs/wraps/glaze you like to make it your own. They turned out fantastic fricken tastic, but I truly would have preferred loin backs I know fat adds flavor, but I like when you can eat everything besides the bone. I like the texture on beef better with paper than using foil. Juicier and more tender than any other ribs or brisket Ive ever had! I have a smoking tex and I will call them tomorrow. You can follow this recipe on any grill or smoker if you can hold your temps steady you will be fine! Also, if Im only smoking 2 slabs should I still make 9 cups of mopping liquid? Prepare smoker or grill for indirect cooking using lump or briquette charcoal for heat source. But as a 2A guy I wish you would use something other than yeti. Tear off 2 sheets of aluminum foil long enough to wrap the ribs. Using a blender mix the onion and water into a puree. In fact I am following your recipes and getting Big Time GREAT results and compliments. Pork Rib Roast Roulade - Big Green Egg My mom has a jicama slaw recipe that is to die for- I'll be posting that soon! Get your smoker somewhere between 225-280(personal preference) Beef short ribs are popular for outdoor cooking because of the large amount of meat on top of the bones. As I didnt have the salted caramel peach preserves, I used my wifes home made plum preserves, which we have used with pork tenderloin before and it added an amazing flavor. Using this method my ribs always turn out great. Ever since I went to blacks and I want to try doing this. Spare ribs will get dry unless you cut the initial cook time down. I have several brisket recipes on the website here: https://howtobbqright.com/?s=brisket. Some of the best Ribs to date, So easy to make, Ive past this on to others as well and loved them as much as I did, Thanks for sharing. I would wrap lightly once you hit temp 45 min to hour Ive used BBQ Sauce on several occasions. I used Apricot jam because those preserves are not available where I am. Im not posting for feelings, COPYRIGHT 2018 HOW TO BBQ RIGHT | ALL RIGHTS RESERVED, Join the list and get Malcom's latest recipes, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). Hickory Smoked Hamburger Recipe on the Big Green EggFor more barbecue and grilling recipes visit: http://howtobbqright.com/For this Smokehouse Burger recipe . Smoked Country Style Ribs (Easy Perfectly Flavorful) Bake It With Love . You can use the rib rack with unwrapped or wrapped ribs. Malcom, I have a Oklahoma Joe smoker/grill combo and when I smoke for more than 30 minutes, I have to add charcoal and smoke wood. #3: Unwrap and brush with your favorite Big Green Egg Sauce or Seasonings and cook for another 30 minutes to an hour. Season with half of the spice or pork seasoning and half of the salt. However, Unicoi preserves has a website and they ship their delicious stuff I hope you enjoy the ribs! One questionfor St. Louis style, you say take them out of foil at internal temp of 202, is it the same for baby backs? How many pounds or racks of ribs will this rub cover??? I also plan to follow your lead on the pig. BTW we have been smoking out the whole neighborhood lol. Add 1 chunk each of Hickory and Cherry wood and 1/2 small onion to hot coals before placing ribs on smoker. Your email address will not be published. Brick Chicken on the Big Green Egg | Grilled Spatchcock - YouTube Big fan finally got around to getting your sauces and rubs in Australia, turned out fantastic cant wait to have them again. If so, which one do you use? Sorry Malcom, Im an idiot, I spelled your name wrong. I got to meet you at an event at The Butcher Shoppe in Pensacola a couple of months ago. Can you do this recipe on a Oklahoma joes bronco? First I make a fresh mojo marinade and cover 2 whole pork tenderloins in it for a couple hours. who owns 10711 strait lane dallas, tx; thames valley police firearms department kidlington I got the knives. To finish I used a fig chutney. Its what is also called the plate setter. They are curvier and shorter than spareribs, with lean meat between and on the bones. Blues Hog makes a good charcoal too. This just goes to prove the old saying It aint what you know. I did trim them up, but would advise following the same recipe with baby backs. I am really enjoying smoking meats. Moist, tender, and brimming with flavor. Resolved: Release in which this issue/RFE has been resolved. I use a WSM smoker. This cut makes the ribs flatter and allows even browning during the cooking process. I will use this method moving forward. Along with baked beans and some Mac and cheese.I plan to follow the recipe you have here. Cut the loin to unroll the meat. Any suggestions or am I on a new learning journey? Smokhouse Burgers | Hickory Smoked Hamburgers on Big Green Egg Our son is turning 13 tomorrow. Fixed: Release in which this issue/RFE has been fixed.The release containing this fix may be available for download as an Early Access Release or a General Availability Release. Related products. Could I use butcher paper instead of aluminum foil? The English style cut is the most common for short ribs. If Im doing a large amount of ribs (8-10 racks) can I pre-smoke the day before and finish the following day? I didnt get the pull back on the ribs, but hey my first go at it. I know, it isnt quite authentic, but it works. So the peach provides a little sweetness to counter that. I was able to cook 4 for basically the same cost. Today I want to share with you another type of rib Country Style. The skinny strip was near the outer edge and with more direct proximity to the rising heat, naturally cooked faster; pulled it at 186, about 3 hrs in. Flanken-style short ribs are thinner cut, usually about a half-inch thick, that go across the bonesresulting in a narrower strip of meat with four to five pieces of bone. I halved the amount of salt in the recipe, and the ribs still came out way too salty. How to Smoke Beef Back Ribs with Malcom Reed - Meadow Creek Barbecue Supply Thanks Malcom, I made this recipe today and my wife says they are the best I have ever made, and believe me Ive been making ribs for years , the neighbors enjoyed some of them as well. Please tell me more about that onion on the fire. After 30 minutes swap the ribs around. Serious question what makes them so pricey? Thanks First pork belly in the SnSDK. Thoughts? - Pitmaster Club Just cooked my first batch of Malcolm Style Ribs. Baby backs tend to have shorter bones and leaner meat, while spare ribs are typically fattier for juicy meat. I also use your mop . The world of ceramic cookers had long been dominated by 3 companies. And I travel the country cooking in over 20 competition barbecue and World Steak Cookoff contests each year as Killer Hogs barbecue team. Place the ribs back on the cooker for approximately 1 2 hours or until tender. Either way, both options can turn out some great que. Just made the ribs myself but they cooked much faster than the recipe calls for. I just cant wait to make these ribs. Rub onto the ribs about 30 minutes before you cook them. Smoked these babys this past weekend for my nieces birthday. Great ribs! Put the mesquite wood chips on the charcoal. Wrap tight in foil, no leaks, and place back on the BGE for 1.5 hours. Although we agree on most Needless to say I got another Egg (extra large) and Im a BIG FAN of Malcom Reed. Im Malcom Reed and these are my recipes. Big Green Egg is the most notable at the moment and has been for years, however, Kamado Joe and Primo are running up and you should take notice! Then you want to cook them in the wrap until they are tender. What do you think? Hey Malcom i love the videos. 7/25/20.I have a 60 pound pig going on the smoker and 6 racks of BB ribs. I have a very small smoker and 3 racks of loin ribs can the ribs be stacked in any way. Baste the ribs with the preserves (we used salted caramel peach preserves) then wrap tightly in foil you do not want any gaps in the wrap or you will steam the ribs. Connect with us in our HowToBBQRight Facebook group for recipe help, to share your pictures, giveaways, and more! Is there a temperature they should reach that tell me they are ready for the foil? Combine all spices in a small bowl. Instead of preserves, I just used traditional BBQ sauce. Check them at the hour wrap mark for doneness. I just put them on the grill with the plate-setter below they can Ikes just fine for me. I also smoked with mesquite, although I normally use allpewood for pork. Mix thoroughly and simmer for about 20 minutes. I have a weber smoker mountain smoker, where would I place that piece of foil that you used over the firebox? Stack the ribs back on the pit on the opposite side of the fire. Just follow these simple steps: Cooking ribs on a rib rack maximizes the number of slabs you can cook at one time while keeping the meat further from the cooking source for slower, sustained cooking. Set the egg at 225, and place 3 racks directly on the grate without tge deflector. I got the ribs. Good luck and good grilling! The natural fibers allow the meat to breathe and develop a smoky flavor and crunchy bark, and helps decrease the cook time of your favorite barbecued meats. The temperature should be around 195 degrees. They were damn good, but i think i held the temp too low. Big Green Egg Mini Ceramic Cooker Review - Meathead's AmazingRibs.com Any recommendations on how to bring them back up to temp Saturday night? I could not find the slab of 3. Love your site and products! You need to let time and moderate heat break down all the ligatures. All were great and the preserves give a unique sweetness that Ive not tried before. Rub 3 dozen wings liberally with Sweet & Smoky or Savory Pecan Seasoning. Forget this one. Is it possible to buy these ribs with a layer of fat on top? You can but Im not a fan of using a water pan in non-water smokers. Set the EGG for indirect cooking at 350F/177C. Doesnt the Egg heat quite evenly with plate setter in place and ribs on their sides in rack? They are, by design, excellent ovens and smokers because once the ceramic . Tablita is a Spanish word meaning little planks. Tablitas or Costilla de Res, are easy and quick to cook. I spend my life cooking mostly slow-smoked barbecue. Another home run recipe! Ill try 300+ next time! Made in Mexico the BGE design is simple, it is built to last, and it has a limited lifetime warranty. Malcom you sauces and rubs are AWESOME. Love your content.. found you on YouTube and now Im a regular here. They dont have it in the cooler, that sell them individually at the high end meat counter out on the floor. Im not gonna lie theyre a bit pricey at $5.99lb but oh so worth it. Also known as loin ribs, baby backs originate from the upper portion of the rib cage that connects to the spine. Malcom Style Ribs Recipe - The Best Smoked Spare Ribs Recipe Your email address will not be published. Any tips to prevent it next time? I just want to use AP rub. My wife was excited but for 75$ for two racks I dont think shell want me to try again unless I can get it right. How To Smoke A Beef Brisket Flat on the Big Green Egg - YouTube its very hard to find or to ship in those times from USA. These ribs look outstanding. Our go-to favorite for crowd pleasing gatherings is ribs! Thanks. There are endless options for seasoning your smoked ribs, based on personal preference and taste. Love what you are doing Malcom! The package says 5 rib rack. Used a Weber 22 kettle using a 21 snake method. I am doing this recipe for my next rib cook! Keep on smokin Brothers (and sisters)! Hello, is there a specific type of rib you are using in your video? At what point in the timeline do you apply the sauce if you want them muddy? 6 Mop Sauce Recipes to Give Your BBQ the Edge Paul Shults. (I dont mind if the grillingtime takes longer). Roughly chop the parsley, rosemary, thyme, garlic, & shallot; add to food processor. Season the ribs with The BBQ Rub on all sides and rest for 15 minutes. You may not be able to find plate short ribs cut the way you like at the grocery store, so your local butcher may be your best option. Thanks for some great recipes!! Seal up the pan with foil and cook for an additional 2 hours. Hey Malcom, love the recipes I have already made a few of your other rib recipes with great success. Fantastic results. Thanks for sharing this recipe, these turned out perfect, my wife says there the best ribs I have done so far. No, you can smoke great ribs on the pellet. I have finally mastered pork ribs thanks to Malcom, and now beef ribs as well. Thanks! Pulled Pork Sandwiches - Big Green Egg Im speaking in terms of temps, wrapping, basting etc. They just rave about how good they are. You can store it in the fridge for a couple weeks, Im new to this whole smoking thing and grilling in general but I just finished this recipe with a half rack so halved everything in the baste but cooked it the whole time. A year ago I was new to smoking Malcom has helped me to become a better grill master. Spicy Thai Style Grilled Wings | Grilled Wings on Big Green Egg with Thai SauceFor more barbecue and grilling recipes visit: http://howtobbqright.com/This Gr. Yes. 2 weeks ago . Haters can go eat hamburgs. Despite their name, these ribs dont come from baby pigs, but the cuts famous name is a nod to its petite size. Just a matter of the desired flavor. Every week I share a new recipe on my HowToBBQRight YouTube Channel. Shop with Malcom My husband has been adding chunks throughout the whole smoking process. It was not tender, it was like hard jerky. On low heat cook the onions, carrot, and celery until translucent about 15 minutes and add the garlic and cook for another 2 minutes until very fragrant and take off the heat. Man, juicy fall off the bone heaven. Pull the ribs from the foil and place back on the egg. Cooked for a total of 10 hrs. I use a digi-Q so the temp remained constant the whole time, and I had my convEGGtor in place. Are there any other preserves youd recommend other than the Salted Caramel Peach Preserves? When cooking on grate do you flip to bone side up after the first hour? Im Malcom Reed and these are my recipes. Is just regular hardwood charcoal used? I have an offset smoker. Some cuts result in meatier pieces that are better for smoking or barbecuing, whereas others are thinner and better for braising or grilling. Thanks for cooking with our Unicoi Preserves, Patricia! Learn how your comment data is processed. I did it recently on my Kamado Joe classic 3 grill and by far the best flavored ribs Ive had. Just too many chunks of stuff for me. Ive made this rib recipe a few times and it came out great every time. Great site, great recipes, great teacher !! Once the pork has soaked up all the . Internal temperature should be around 202 degrees and you should see the bones starting to expose. Cook for another hour. About $9.00 per lbs. Thank you for sharing. Wrap the foil around the slab and fold the ends so you can easily get back into the wrap. I soak Hickory in water for a few hours then put it on the coals. If you are cooking at 250 I would say 4- 4.5 hours. What would Mesquite taste like on them? They also sell a Fisher & Weiser Charred Peach Bourbon Sauce that works VERY WELL on these ribs also..YUUUUMMMMMYYYY!!! This recipe is for baby backs ribs not spare ribs. Thank you! Cook at 250 to to 275 degrees until the internal temperature reaches 160 degrees ( Medium- Allow about 20 to 25 minutes per pound of meat. I actually combined 2 of Malcoms recipes for these, in that the wrapping stage gets a coat of baste on both sides, then a coat of rub on both sides, then a coat of honey on both sides, then a coat of brown sugar on both sides, then a little bit of baste in the foil to flavorize the meat while it steams. Malcom these are fantastic. You could use this method to pre-cook the ribs and then char glaze them. Add half of the parsley and orange segments; add the capers and garlic. without foil ? The ribs are always fall-off-the-bone perfect, so the recipe is appropriately called Perfect Ribs! Spicy Smoked Ribs Recipe on Big Green Egg - HowToBBBQRight Man, I was just blown away when I looked up the cost of one of those Gateway barrel smokers. Worcestershire sauce 1 tbsp. They were perfect. The best Ive eaten yet. Big Green Egg | Spare ribs 3-2-1 method Required fields are marked *. Required fields are marked *. I take it they are much leaner and 145-150 would be the range? You want to wrap when they have the right color (and the rub has completely set). How long do you cook the loin country ribs? Beef ribs have grown in popularity in the barbecue world and are often called brisket on a stick. Beef ribs are larger and meatier than pork ribs. Kids love the sweet flavor.. But if you keep the ribs stacked the entire cooking process, I dont think they will get cooked evenly and wont be pretty. They are marbled with a buttery, gelatinous fat running through them that, when cooked, helps tenderize and flavor the meat. Thanks Dan. Can I just use BBQ sauce instead of preserves? Was wondering if you have ever used a pan sealed off with plastic wrap and foil rather than wrapping them in foil for the last 3 hours of the cook with the broth? Its personal preference. Stuffed Flank Steak Recipe SideChef | Wrapped Flank Steak | bet.yonsei Repeat this step for the other slab as well. Smoked some of these ribs today, oh they were delicious! Some Malcom magic? Place ribs on Big Green Egg Smoke ribs for 2 - 3 hours spritzing with water every 45 minutes. Are the named Degrees in celcius of fahrenheit? I only use the plastic wrap for storing or reheating and use the foil for cooking. This was a time saver and they came out tender and delicious!! 492 Show detail Preview View more . I have a large water pan that I typically fill 3/4 way with water when smoking ribs, will that affect the foil method in anyway? Simply Perfect Recipes typically have only a few ingredients. Finally someone that gives real step by step instructions! Meet Malcom. Do you think I need to make any adjustments? Cover 1/2 of fire basket with aluminum foil. Set the EGG up for indirect cooking with a convEGGtor at 325F. At this point the Country Ribs are cooked but there's one final step. These are the kind of ribs I like to eat too! Hi Malcolm, youre my constant go to guy for Smoking meats and BBQ. Sportstalk Mississippi turned me on to Malcolm and his cooking. Does the Rib/Roast rack fit in the minimax? Save my name, email, and website in this browser for the next time I comment. If these are as good as last time, I just may have to start entering comps or selling these. (This diagram comes courtesy of Meathead over at AmazingRibs.com. Your technique of foiling half the charcoal basket is very interesting; does it affect the overall temps inside the drum, and how does it affect the burn time of the charcoal? Thanks for all you do for us I loved the flavor for such a simple recipe. Perfect Ribs - Big Green Egg Rub the meat with the oil and then sprinkle liberally with the rub. Brush your ribs with your favorite sauce 15 minutes before you remove them from the EGG. First time ever smoking ribs. Have never made ribs at 300, may just have to try this method. Why? i will really appreciate if you can give me the recipe. crushed red chile flakes 1 tbsp. The ribs turned out perfect. With your ceramic smoker, how often do you add charcoal and wood? i found your recipe for the Killer Hogs BBQ Sauce and for the Killer Hogs Dry Rub , but i couldnt find the recipe of the Vinegar Sauce. The cooking temp was good they came out well. Also spritz each slab with water every rotation for moisture. These look so good, really want to try them. Same question. Smoke dat meat son, clean smoke, Temperature or time of cooking adjustment? For the Boston Butt: Inject the Boston Butt Pull 6 large sheets of foil. Big fan of your products and wondered if letting the ribs brine longer in the AP rub would make any difference. Do I put the rib rack directly on the grate or in an aluminum tray? Unresolved: Release in which this issue/RFE will be addressed. Today was the third time Ive made these and each theme better! They were so good that I wanted to make them again right away. Is that using dome temperature or do you have temp probe for grate temp? Second attempt on now! Save my name, email, and website in this browser for the next time I comment. Im trying to get them smokier so I put a handful of woodchips in just before putting them on the grill and will add another handful after that first hour of cooking. Mesquite Smoked Beef Tenderloin on the Big Green Egg @justinnipper. I go to 202 internal but you can check for how they feel, pullback, etc. Finally, I completely coat the ribs with 16 mesh black pepper. Season the top of each rack with additional The BBQ Rub and return to the pit to glaze for 15 minutes. Some of the best ribs I have ever eaten! Cant wait! That mop mix sure does make a lot o liquid. Have three racks on the drum now. We always suggest to cook to internal temperature as each rack of ribs will cook differently. Today, same deal, but trying beer in my drip pan. Thanks, JRG. The goal is to make all the thighs same size so that they cook equally, weighing approximately 5 ounces (141.8 g) after trimming. No need to look up other websites, this one has it all. Could you add it at the beginning or should i wait until I foil them. Korean Style Spare Ribs | Spare Ribs Korean Style on Big Green Egg Malcom Reed HowToBBQRight HowToBBQRight 1.51M subscribers Subscribe 6.4K 355K views 7 years ago Korean BBQ Spare Ribs |. As a result, St. Louis ribs tend to be longer than baby backs and are shorter than full spare ribs. I usually make my own rub, but saw your Killer Hog on the shelf at Walmart. The ribs turned out AMAZING! In Europe we use Celcius. Put a small amount of yellow mustard on the front and back of the ribs and spread evenly to create a binder for your rub. Every week I share a new recipe on my HowToBBQRight YouTube Channel. Great how-to article. Malcom, Ive been getting my Dino bones from SNAKE RIVER FARMS for a couple of years. Keep It Simple Stupid: Amazing ribs. You can make one yourself fur under $100 if you can sourcea usable barrel with parts from the hardware store. Salted caramel peach preserves were used. Pour in onion puree and cook until slightly browned. Malcom Thanks and great recipe! My question is if i use a rib rack accessory for more slabs of ribs (essentially on its side), will it affect the cook/flavor? Thanks Malcom! Cant wait to cook more of your stuff, thanks again! I use a DIY barrel smoker with a Pit master temperature regulator thing. I use orange tree wood, which in my opinion is the best mild smoke flavor. With the Gateway its custom parts with a professional finish. Rest the ribs for 20-30 minutes on the counter, cut into individual bones and serve. I have an electric smoker. Ignite the charcoal in the Big Green Egg with three charcoal starters and leave the lid open for about 12 minutes. By Big Green Egg Corn Ribs with Coriander and Paprika Butter By Big Green Egg Spiced Roast Potatoes By Big Green Egg Carnitas By Big Green Egg Mattar Paneer Seafood Dirty cooking Beach By James Whetlor Scallops in Shell with Hazelnut & Herb Butter By Matt Burgess Berber-Spiced Loin of Pork, Black Garlic, Burnt Lime Let steam in the foil for 1.5 hours. MALCOM, I RECENTLY GOT YOUR AP RUB AND BBQ RUB. I did not and they turned out just fine!!! I have even put it in chicken and tuna salad. What I didnt like was all the paprika in the rub. Not my beef ribs but you could do that if you wanted to. I have had bad luck with ribs before, but this recipe came out absolutely perfect. Cant wait to try more low and slow meats. 2 days ago bushcooking.com Show details . Love all your videos. It doesnt really add anything but it can prevent a nice bark from forming. Keeps my temps steady. Tom Tully do all asians have brown eyes - zulka.com Fired Up!! Hadad suggested it to my group of friends. Add the remaining ingredients. Thanks! Smoked Chicken Wings - Big Green Egg When you see these, go track down the butcher and tell him you want to buy some short ribs before he cuts them down into smaller sections. Im dying to try these but I have one question. I got the WSM 22.5 smoker and your recipe. The Big Green Egg Rib and Roast Rack is a dual purpose, stainless steel EGGcessory that can be used upright to hold roasts or be flipped over to be used as a rib rack. Hi Malcolm, Really like everything you have so far. Let rest for 5 to 10 minutes before serving. (Any smoker can be used for this recipe just keep the cooking temperature at 275 degrees the entire duration). I have a Treager pellet grill and use Malcolms recipes all the time. Looks good, cant wait to try. Just cook them until they are done but I would guess it would add about 45 min 1 hour of time. Smoke in a Big Green Egg | How to Set-up a Big Green Egg for Slow Smoking with Malcom Reed HowToBBQRight 1.51M subscribers Subscribe 2.8K 332K views 7 years ago Smoke in a Big. Substitue whatever sauce you like. Family always raves, this is a super recipe. Every week I share a new recipe on my HowToBBQRight YouTube Channel. No mosquitoes here. since I started smoking/BBQing over the last 2 years, and this one is my favorite. In fact doing another rack today. I dont have UDS, are the country style ribs cooked over direct heat? Pulse the herb mixture a few times and add the Dijon mustard. Follow this recipe and you will have the best ribs you can get ANYWHERE! Trim any excess fat or sinew from the meat side of the ribs. Room temp, lightly sprinkle ribs with Salt Lick dry rub sold at Barbeques Galore; I like a little Lawrys Garlic salt also, Smoke with hickory chips, at 250 degrees for 1.5 hours in a rib rack with the heat deflector. Served with corn on cob and my Moms Pea salad. @chefofthefuture100. Serve your pork ribs with your favorite slaw! Your email address will not be published. Korean Style Spare Ribs | Spare Ribs Korean Style on Big Green Egg I spend my life cooking - mostly slow-smoked barbecue. Thanks!! Whether to indirect heat or direct. Man can I tell you these ribs were the best ribs Ive ever had!