Spare Ribs

Spare Ribs

Amazingly enough, after over a year, I finally got around to doing a rack of ribs on the Egg. Today’s post is more about prep, pics and sauce than anything. The 3-2-1 Method for Spare Ribs has been covered ad nauseum by the rest of the Internet so I don’t feel a great need to re-hash the technique at length. A basic overview of the cooking process is that you cook the ribs, uncovered for 3 hours over low, indirect heat. After 3 hours, you remove the ribs from the smoker, wrap them in heavy duty aluminum foil, with or without apple juice, and cook for another 2 hours. Remove from aluminum foil, mop with sauce of your choice and cook for another hour. You can also 2-2-1 or 2-1-1 for baby back ribs.

Your favorite pig rub. In my case, I used Pilleteri’s Rub-A-Butt
1 or more racks of Pork Spare Ribs
Whatever sauce you like. Since this was my first BGE rib attempt, I used two sauces. The first sauce was 4 parts Punk’s Smok’n Gourmet Pepper Sauce to 3 parts local honey, both from Pepper Place Market. This is a little more honey than they recommend (2 parts sauce to 1 part honey), but I didn’t want the end result to be overwhelmingly spicy. The control set, however, used Dreamland sauce, known the world over to be the best BBQ rib sauce to exist in a bottle.

Prepare the ribs:

1. Remove the ribs from the packaging. Use a knife to separate a corner of the membrane on the back of the ribs and pull the membrane away with your hands. Blot dry with a paper towel.
2. Put a heavy dusting of your rib rub on both sides of your ribs.

Cook the ribs:


Eat the ribs:

FYI, the consensus was that the ribs cooked with the Punk’s sauce, then dredged through a little Dreamland sauce at the table were the best ribs. Punk’s ribs are in the back. Dreamland in the front.

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