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Big Green Egg Smoked Ribs

Alright, folks, gather ’round the grill because we’re diving into the smoky, saucy world of Big Green Egg smoked ribs! If you haven’t had the pleasure of sinking your teeth into these flavorful delights, you’re in for a treat. So put on your apron, grab your tongs, and let’s get grillin’!

big green egg smoked ribs

How to Make Smoked Ribs on a Big Green Egg

Hold onto your hats, because I’m about to drop some BBQ wisdom on you. Making smoked ribs on a Big Green Egg is like conducting a symphony of flavor. Here’s the whistle-stop tour of how to get these bad boys sizzling:

  1. Prep Those Ribs: You’re gonna want some top-notch ribs, my friends. Spare ribs or baby back ribs, it’s your call. Just make sure they’re thawed and ready to rumble.
  2. Seasoning Sensation: Now, let’s talk about the rub. It’s like giving your ribs a cozy spice blanket to snuggle in. Get creative, but don’t go overboard – you still want those ribs to shine!
  3. Fire Up the Egg: This is where the magic happens. Get your Big Green Egg up to a steady 225°F (107°C). Toss in some wood chips – we’ll chat more about that in a sec – and get ready to work that smoke.
  4. Low and Slow: Place your seasoned ribs on the grill, close the lid, and let them bask in the smoky goodness for a few hours. Yeah, patience is a virtue, but trust me, it’s worth it.
  5. Saucin’ Time: This is where the debate starts – to sauce or not to sauce? If you’re in the saucy camp, slather on your favorite BBQ sauce during the final 30 minutes of cooking.
  6. The Grand Reveal: Your ribs are ready to hit the stage! Slice ’em up, serve ’em hot, and watch your friends and family transform into BBQ fanatics right before your eyes.

Best ribs for smoking

Now, let’s talk ribs. It’s like choosing your co-pilot for a BBQ adventure. Some folks swear by baby back ribs, those tender little suckers that come from the top of the ribcage. They cook up quicker and are leaner than your other option, spare ribs.

On the other hand, spare ribs are like the marathon runners of the rib world. They’ve got more meat, a bit more fat (hello, flavor town!), and they take their sweet time getting tender. The choice is yours, my friends – speed or patience?

What’s the Best Wood Chips to Use

Alright, let’s talk about wood chips. These little flavor bombs are like the secret ingredient in your BBQ masterpiece. Apple wood, hickory, cherry – they all bring their unique twist to the flavor party. But if you’re asking for my two cents, go for a combo of hickory and apple wood. It’s like a sweet and smoky dance in your mouth.

ribs on green egg

The Rub

Oh boy, this is where things can get heated – literally and figuratively. Everyone’s got their secret rib rub recipe that’s been passed down through generations. But if you’re looking for a dynamite store-bought option, check out the ones with brown sugar, paprika, garlic powder, and a pinch of cayenne. It’s like a flavor explosion that’ll have you singing praises to the BBQ gods.

The 3-2-1 Method or 3-1-1 Method?

Ladies and gents, we’ve got a showdown – the 3-2-1 method versus the 3-1-1 method. The 3-2-1 method is like the classic rock of smoking ribs. It’s simple: smoke ’em for 3 hours, wrap ’em in foil and cook for 2 hours, then unwrap and finish ’em off for 1 more hour.

But if you’re in the fast lane, the 3-1-1 method is like the hot new track. Smoke for 3 hours, wrap for 1 hour, and then unleash the flavor for a final hour. It’s like BBQ for those of us with a need for speed!

How to Know When It’s Done Cooking

Alright, so you’ve got your ribs on the grill, you’re smokin’ like a pro, and now you’re wondering when the feast will begin. Here’s the lowdown: your ribs are ready when the meat is tender, almost falling off the bone. You can also use a meat thermometer – aim for an internal temperature of around 200°F (93°C). Stick it in there and let it work its magic!

What to Serve with It

Ah, the age-old question – what the heck do you serve with these smoky wonders? Well, my friends, it’s like building a plate that’s straight outta BBQ heaven. Coleslaw, mac ‘n’ cheese, cornbread – these are the sidekicks that’ll elevate your rib experience to a whole new level.

smoked ribs on big green egg

Well, there you have it, rib warriors! The tantalizing journey of making smoked ribs on a Big Green Egg. From choosing your ribs to nailing that rub and perfecting your smoking technique, it’s a culinary adventure that’s sure to make your taste buds do a happy dance.

So, as I bid you adieu, remember: ribs are like the ultimate form of BBQ artistry, and you’re the maestro of flavor. Thanks for joining me on this smoky escapade, and until next time, keep the grill hot and the smiles even hotter! Smoke on, my friends!

Big Green Egg Smoked Ribs

Indulge in fall-off-the-bone perfection with our Big Green Egg smoked ribs recipe. Unlock the secrets to BBQ greatness in your own backyard.

Course Main Course
Prep Time 20 minutes
Cook Time 5 hours
Servings 4


  • 2 racks of baby back ribs about 4-5 pounds
  • 1/4 cup brown sugar
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 cup hickory wood chips
  • 1 cup apple wood chips
  • 1 cup BBQ sauce optional, for saucing


Preparing the Ribs

  1. Prep the Ribs: Lay the racks of baby back ribs on a clean surface. If there's a membrane on the back of the ribs, peel it off for maximum flavor absorption.
  2. Mix the Rub: In a mixing bowl, combine the brown sugar, paprika, garlic powder, cayenne pepper, salt, and black pepper to create your rib rub. Mix it up until it's like a spicy-sweet party in a bowl.
  3. Season the Ribs: Generously sprinkle the rub all over the ribs, making sure to coat both sides evenly. Rub it in like you're giving those ribs a spa day.

Smoking the Ribs

  1. Fire Up the Egg: Get your Big Green Egg to a steady temperature of 225°F (107°C). Toss in a mix of hickory and apple wood chips for that ultimate smoky goodness.
  2. Place the Ribs: Carefully place the seasoned ribs on the grill grates, bone side down. Close the lid and let the smokin' party begin!

The Smoking Process

  1. Smoke 'Em: Let the ribs smoke low and slow for about 3 hours. Kick back, enjoy a beverage, and let the magic happen.

Wrapping and Saucing (Optional)

  1. Wrap 'Em Up: Lay out two sheets of aluminum foil for each rack of ribs. Before wrapping, drizzle a bit of your favorite BBQ sauce on the meaty side of the ribs. Wrap 'em up tight, creating a cozy foil cocoon.
  2. Continue Cooking: Place the wrapped ribs back on the grill and let them cook for another 2 hours. This is where the tenderness gets turned up a notch.

The Grand Finale

  1. Unwrap and Glaze (Optional): Carefully unwrap the ribs, watching out for that burst of steam. If you're in the saucy camp, baste the ribs with more BBQ sauce using a basting brush.
  2. Crank Up the Flavor: Cook the unwrapped ribs for an additional 1 hour, giving them that beautiful caramelized finish. You'll know they're ready when the meat is tender and the internal temperature reaches around 200°F (93°C).
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