I love ribs. In fact, I think I need to create a "ribs" category! It could be my favorite and it's pretty hard to beat tender baby back pork ribs that have been smoking for a few hours on the Big Green Egg. This is really a pretty simple recipe. It just takes some time and patience. I'll be publishing this post (live) as I go along.
3:15 pm I am applying a dry rub to the ribs. I really like Tom Douglas Rub with Love. While the ribs sit absorbing the spicy goodness, I'm going to heat up the BGE to around 250 degrees and I have wood chips soaking.
4:00 pm the ribs are on (racked). Slight delay…neighbors came over for a welcomed visit. BGE is at 275.
5:00 pm just checked and the ribs are cookin' along just fine at 250.
5:40 pm trying to decide if I'm going to grill corn or throw in some fries. Ugh. Decisions…maybe I should just do both! Or not. I'm a woman…I can be indecisive.
6:20 pm I have removed the ribs from the rack and they are laying on the grill (place setter/indirect still in-place…I could maybe should wrap them in foil and sauce them…but I'm not). I just slathered them in sauce. I would love to say I made the sauce but beyond mixing some left over Uncle Todd's BBQ Sauce with mostly Raspberry Chipotle, I didn't…it's store bought.
6:50 pm another basting of mostly raspberry chipotle sauce and I have fries in the oven and corn on the stove (yah, I should be grilling it…but I'm just not wanting to stand outside right now…wah).
7:15 pm Ribs are off and resting in a foil tent while the corn and fries finish.