2-2-1 Ribs on the Big Green Egg Ceramic Cooker
Fall-off-the-bone baby back ribs smoked using two hours unwrapped, two hours covered and one final hour uncovered.
Servings 4 servings
Ingredients
Ribs
- baby back ribs quantity as needed
- spicy mustard or regular yellow mustard a light coating
- Jeff's original rub to coat both sides
- Jeff's barbecue sauce optional
Instructions
2-2-1 Method
- Remove the membrane from the bone side of the baby back ribs.
- Apply a light coating of mustard and rub to both sides, using more rub on the meaty side. Refrigerate overnight if preparing ahead.
- Prepare the smoker or Big Green Egg for indirect cooking at about 230°F with smoking wood.
- Smoke the ribs bone side down, directly on the grate, for 2 hours.
- Wrap tightly in heavy-duty foil or place in a foil pan tightly covered with foil. Cook for another 2 hours. No added liquid is required in this version.
- Unwrap and return the ribs to the grate, bone side down, for about 1 hour to dry and develop the crust. Slice and serve.
Notes
Estimated yield: 4 servings assumes about two racks of baby backs; the source does not specify a rack count. Reduce the covered stage by about 30 minutes for firmer ribs and adjust the final stage for the crust you prefer. Spare ribs use a 3-2-1 starting schedule. Timings are guides; assess tenderness before serving. Barbecue sauce is optional.