Smoke for 3 hours. From here on you can follow the 3-2-1 method , but you don’t have to, since the BGE is pretty good at retaining moisture- if you opt out, just spritz with apple juice every hour or so. It is this steaming action that super tenderizes the ribs. Place the ribs in the Rib and Roast Rack, bone side down, and cook for one hour., bone side down, and cook for one hour. I’m using spare ribs for this recipe, which are not as thick as baby backs and are a more inexpensive rib. I need to learn the bend test too. 3-1-1 ribs produce consistent results. Once the temp is up, it’s time to place your spare ribs on the big green egg! I then preheat my XL Big Green Egg to 250F, along with my Plate Setter so it is the same temperature as the Egg when it’s time to put the Ribs on. Step 6: Set Up the Big Green Egg for an Indirect Cook When doing a big multi-hour low and slow cook, I always clean it out real good before I get started so I don’t end up with fire control issues. Big Green Egg Baby Back Ribs Ingredients for this recipe are simple: yellow mustard, BBQ rub, and of course the baby back ribs! Take your ribs off, spray with apple juice and then wrap in foil. Then place back on the EGG. Chef Matt South, the manager of our East Cobb store, has taken his dad's delicious rib recipe and adapted it to work beautifully on his own outdoor cooker of choice: the Big Green Egg. This is the 2 nd step in the 2-2-1 method and lasts 2 Set the EGG for indirect cooking with the convEGGtor at 300 F/150 C. Combine all spices in a small bowl. Remove the membrane from the ribs and apply seasoning to both sides. Today, I’m eating 3-1-1 ribs on the Big Green Egg. Using the "2-2-1 method" and a proven rib Trim any excess fat and remove the membrane from the bone side of the ribs. Set your EGG to 110 C, normally this is draft door open 1/2 cm and top vent with the tiniest of cracks. Some folks put (only a little) apple juice down in the pan to create more steam and flavors. I need to learn the bend test too. The Big Green Egg is an all-in-one stove, grill and smoker developed from an ancient clay cooker called a “kamado.” Using the Big Green Egg for your backyard barbecue can help you get delicious, tender ribs. I am looking forward to trying this again and just letting them ride with my big green egg at around 250 or so.