Sunday, May 4, 2014

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.

- 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

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


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