It was another weekend spending time with the Green Egg!

This weekend, we revisited the Best Ever BBQ Ribs recipe from Bon Appetit Magazine.

The recipe was pretty similar to the original version on this site. Here are just a couple of tweeks:

Rib Prep

First, rub the ribs with Canola oil (instead of Chili Oil). Next, create a rub for the ribs that consists of:

• 1 tablespoon each: mustard powder, sweet paprika, garlic powder, black pepper
• ½ tablespoon each of: cayenne, cumin, and sea salt

Cooking Method

We placed 2 slabs of St. Louis style ribs in a rib rack, on the Green Egg, over the plate setter (aka the “convEGGtor”). In addition to using the plate setter, we soaked apple wood chips in water for about 30 minutes and then drained them and placed them into the charcoal right before we started cooking.

The ribs cooked at a temperature of 275 degrees for about 2.5 hours.

After the slow cooking time, we removed the plate setter, brought the grill up to a temperature of approximately 350 degrees, smothered the ribs with BBQ sauce and then grilled them at the higher heat for about 5 minutes per side.

The Sauce

We used the same BBQ sauce recipe as before - equal parts Sweet Baby Rays Honey BBQ and Famous Daves Sweet and Saucy. I added a touch of water and some Makers 46 (for obvious reasons). I let them come to a quick boil before starting to spread it on the ribs.

Bottom Line…

These ribs were even more tender than the Best Ever BBQ Rib recipe I posted previously (V 1.0). The smokey flavor was just perfect - not too much; not too little. As usual, I made more than we could eat,so later this week we are having pulled BBQ rib sandwiches on garlic sourdough bread. Have you had garlic sourdough bread? If you haven’t, you are missing out!

Bon Appetit (V 2.0)!