Try this out! 4-30-30 baby backs (thick from Costco)!!! On the Big Green Egg set with natural charcoal and large wet hickory chunks at 250 for four hours. Gently smoking with the goodness of a homemade rub. Make your own to taste---I used brown sugar, onion powder, garlic powder, chili powder, cumin, paprika and salt and pepper. I never measure just do to taste. Brown sugar is the largest amount. I let mine sit in the fridge rubbed for three hours.
Set up the Big Green Egg for indirect cooking. This means adding charcoal and hickory into the hopper. Don't over fill but fill. Then the clay place setter to diffuse heat. Next a tin foil tray with water in it to keep moist. Then place the grill on top with the ribs in a rib rack.
After four hours undisturbed at 250 I open up the egg move the ribs out of the rack and shuffle around. Baste with my favorite BBQ sauce (Calgary Stampede Sauce) and let grill for fifteen minutes. Then flip and sauce and do for fifteen more minutes. Final step is to place ribs in a tin foil pan, cover and let rest for 30 minutes on the grill SHUT DOWN. Meaning vents closed. Rocking good. Tender but still have some competition bite! Dave and Wil are waiting patiently. Served with red wine, potato salad and a kale coleslaw. Simply fun!!!
Turned out well. They had a little snap which we love but were well done and smokey. Not fall off the bone.
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