Ribs on Egg - take 1

In the past year we have smoked ribs 3 or 4 times. Each time before has been on a cheap Charbroil charcoal grill. Temp and airflow were almost impossible to control on it, and both times I had to replace charcoal in the middle of the cook, which exposed the meat to cold outside air for 5+ minutes. The ribs came out well each time, but it was a massive pain to monitor the grill for temperature.

We tried a similar recipe on the Egg, and found it much easier overall. I smoked for ~4 hours at 225*F. Then brushed with sauce quickly and cooked for 10 or so minutes more.

Recipe:

- 2 racks ribs (we used baby backs this time)

- Rub:

• brown sugar
• white sugar
• smoked paprika
• salt 
• garlic powder
• ground black pepper
• ground ginger powder
• onion powder

- Apple juice for spritzing

Steps:

Night before:

- Wash and dry ribs, remove membrane from bone side

- Coat ribs in olive oil

- Coat ribs in rub

- Cover and put in fridge

Day of:

- Take ribs out an hour before cook

- Prep smoker with wood chunks (we used hickory this time), should be at 225*

- Put ribs on grill for ~4-5 hours

- Spritz with apple juice every hour or so 

- Wrap in foil and put in ice chest for ~1-2 hours

- Brush with sauce, put back on heated (direct) grill at ~400* for 5-10 minutes

Results:

Changes to consider:

- Cherry wood instead of hickory

- Texas crutching with some apple juice

- Not spraying with apple juice (so more bark forms)

- Water pan in the grill

- Brushing with honey, brown sugar or butter when put in the foil for resting

- Trying with full cut ribs instead of baby backs