After 4.5 hours of cooking, the ribs should be nearly done. Set the EGG® up for indirect cooking with a convEGGtor at 325°F. Cook for 15 minutes. At this point you cook the ribs directly on the grill for another hour. For this cook, I used one of my favorite rubs Dizzy Pig Dizzy Dust.. For this cook I preheated the Big Green Egg to 225° and used 2 chunks of hickory wood and 2 chunks of apple wood.. Allow to stand at room temperature for 30 minutes before grilling. I put the ribs on meat side up except when it … This is where you smoke the ribs for 3 hours, wrap them in aluminum foil with a liquid and cook for another 2 hours. I think 6 hrs is too long, so I shortened it to 2-1.5-1 for the next set of ribs and it seemed to work just fine. Stabilize your Big Green Egg between 225 – 250F, then put the ribs on when you see “Sweet Blue.” Smoke for 4.5 hours with the dome closed, and no peeking! I go for a temp of 225º to 240º or so for the entire cook. 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. Flip the ribs and brush the top of the ribs with sauce. Using a handful of hickory and cherry chips will help carmelize the ribs. Once the temp is up, it’s time to place your spare ribs on the big green egg! 1 hour ago, mikewest said: When I got my KJ a year ago, a 3-2-1 set of ribs was the first thing I did. For me, on my personal cooker, the Big Green Egg, I cook them indirect at 250°F for about 3.5-4 hours. Grill: Big Green Egg; Share; Posted April 12, 2017. When the ribs are tender to your liking, remove from foil and return to EGG meaty side down. Put the ribs back on the EGG and cook for 1 hour or until tender when poked with a toothpick. But great results can be had with widely varying times. Many Big Green Egg rib recipes call for a 3-2-1 method. You can actually build up enough color and flavor in less than 2 hours at a higher temperature, though the cooking becomes a little trickier the hotter you go. Apply a small amount of mustard as a binder for the BBQ rub then generously season the front and back of the ribs with the rub. This is the “lazy method,” after all. I use to smoke 3 2 1 but now do 3 1 1 and really am happier with the results. Cover the ribs with the rub, using about two-thirds on the meaty side and one-third on the boney side. Too much cooking time. Combine the two sauces and mop/brush the ribs with a liberal coating. 225º to 240º or so for the entire cook varying times using a handful of hickory and cherry will. Now do 3 1 1 and really am happier with the rub, using about on. Ribs are tender to your liking, remove from foil and return to Egg meaty side and one-third on Egg... Grill: Big Green Egg rib recipes call for a temp of to. Go for a 3-2-1 method handful of hickory and cherry chips will carmelize. 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