“Make sure to cook ribs low and slow at 225 degrees to get moist and tender ribs, being careful to never let the temperature get above 250 degrees. This will result in tough ribs. True “Southern Style” ribs do NOT fall off of the bone ... the meat should pull easily off of the bone, but the texture should be similar to a properly cooked steak. Keep a food journal each time you prepare ribs so that you can perfect your technique.”
3 racks of baby-back ribs
Rub of your choice (I recommend Bad Byron’s Butt Rub)
Barbecue sauce of your choice (I recommend Sweet Baby Ray’s)
Aluminum roasting pan
1. Rinse ribs under cold water and remove membrane from the underside of the ribs. Cut each slab in half. Pat dry and cover both sides of the ribs with rub. Let the ribs sit for at least 30 minutes in refrigerator.
2. Heat Green Egg to 225 degrees. Once temperature is stable, put 4 ounces of smoking chips of your choice directly on the charcoal bed. (It is not necessary to soak the chips in water.) Set the Egg up for indirect cooking. Pour about 1 inch of apple juice into the aluminum pan and place it on the indirect plate setter, under the grate.
3. Place the ribs in the rib rack and cook, uncovered, for 30 minutes After 30 minutes, throw another 2 to 4 ounces of smoking chips on the charcoal bed and cook, uncovered, for another 2 to 2-1/2 hours.
4. Remove the ribs and place them in an aluminum roasting pan filled with about 1/2 inch of apple juice. Seal the roasting pan with aluminum foil and cook, covered, for 30 minutes to 1 hour (this step is known as “The Texas Crutch” and speeds the cooking process)
5. Take the ribs out of the roasting pan and place the pan back on the indirect plate setter. Place the ribs back in the rib rack and cook, uncovered, for 1-1/2 to 2 hours. Remove ribs and set the Egg up for direct heat at 350 degrees. Coat the ribs with barbecue sauce, and cook for 5 minutes each side. Be careful not to burn at this stage.
Let ribs sit for 15 minutes before serving.
Note: Use the “bend test” to tell when ribs are finished cooking. Grab them by the end of the slab with a pair of tongs and give them a bounce. If they’re done, they will have a nice flex, but they will not fall apart.