Sunday, August 24, 2008

Spare Ribs - Big Green Egg Style 3-1-WD

This is a Spare Rib three (3) step cook 3-1-WD (When ever they are Done) based on 4 half-slabs using a modified Kansas City style (no honey and all indirect)

2 Slabs – Spare Ribs
Bad Byron’s Butt Rub
Brown Sugar
Barbeque Sauce (pick a favorite)
EVOO (optional)
100% Apple Juice

a. Fire up BGE and Pre-Heat to 250 degrees, Insert Plate setter, drip pan, grate and rib rack
b. Stabilize temperature while you prepare the ribs

First Cook (3 hours)
a. Cut slabs in half and remove membrane using a paper towel
b. Drizzle on some extra virgin olive oil and rub (optional)
c. Sprinkle on Bad Byron’s Butt Rub (to taste) and press into ribs d. Add ribs to rib rack and close lid and Cook at 250 degrees for 3 hours; remove from Rack to rest

Steeping (1 hour)
a. Tear off 4 pieces of foil large enough to wrap the half slabs and stack.
b. Sprinkle brown sugar equal to length of rib
c. Form a basket with the first piece of foil
d. Drizzle about a half cup of Apple Juice onto the rib and wrap it lightly like a package and set aside for next round of cooking
e. Repeat for each slab
f. Place steeping packets on the grate and close lid.
g. Cook for 60 minutes (you CAN look to make sure apple juice has not all evaporated but be very careful because of the hot juices
h. Remove and unwrap ribs
Final Barbeque (WD = Whenever the are Done!) - Place Ribs directly on Grate and smother with Barbeque sauce, Flip and repeat the cook 15 minutes and repeat, cooking time can vary considerably; many recipes call for at least an hour. Let rest and serve.