If you’ve ever tried to smoke spare ribs on a Big Green Egg, you know it can be tricky. Too dry, too tough, or lacking that perfect smoky flavour—spare ribs have a reputation for being tough to master. But after following a method I picked up from Sam the Cooking Guy, I finally nailed it. These ribs were juicy, tender, and packed with smoky goodness—proof that your Big Green Egg can produce restaurant-quality ribs at home.
Let’s be honest — the classic 3-2-1 rib method is legendary for a reason. It has become my go-to when pork ribs are on the menu. But here’s the twist: it’s not ideal for baby back ribs, and it definitely doesn’t work when you’re on the clock. So what do you do when you’ve got a craving, a rack of baby backs, and only 4.5 hours to get from prep to plate?
Easy. You adapt.
This method is built for the Big Green Egg, but it works on any smoker that can hold a steady 250°F. I like this approach because it gives you the smoke, the tenderness, and that saucy finish, without turning your ribs into pulled pork on a stick.
Here’s how I do it.
So you bought a Big Green Egg. Now what? Welcome to the club. You’ve either just dropped a mortgage payment on ceramic BBQ technology or inherited one from a neighbour who moved to a condo. Either way, congrats. The Big Green Egg is equal parts backyard status symbol and meat-searing machine.
But here’s the thing no one tells you: it’s a little intimidating at first. The Egg doesn’t come with a user manual that tells you how to not screw up a pork shoulder. That’s where this post comes in.
Some people plan their meals based on nutrition. Some based on time. Me? Especially during the summer months, I stare at my Big Green Egg like it’s a crystal ball and ask the eternal question: what should I grill next?
If you’re like me, the answer is usually “something awesome.” But narrowing it down is where the real sport begins. Chicken thighs? Too easy. Ribs? Always a contender. Brisket? Well, that’s a full-day commitment — and the kids better appreciate it.
So here we are: a Friday afternoon, sun’s out (finally), fridge is giving me the side-eye, and I’m looking for inspiration. If you’ve ever found yourself in this delicious dilemma, welcome. Let’s workshop it together.
I’ve smoked a lot of ribs on my Big Green Egg. Like, a lot. In fact, I think it’s the first thing I ever cooked on my new toy. And most of the time? They turn out great — tender, smoky, with that perfect bite. But every once in a while… not so much. Maybe the fire acts up. Maybe I’m distracted by a basketball game. Maybe I just missed a step I’ve done a hundred times. Whatever the reason, even experienced cooks mess up. That’s just the life of BBQ — sometimes it sings, sometimes it stings.
Grilling season is finally here, and if you’re like me, you’ve been counting down to the first long weekend in Canada. There’s something about firing up the Big Green Egg, the scent of smoke wafting through the backyard, and the promise of good food that brings family and friends together. Whether you’re a seasoned pitmaster or just starting out, this is the perfect time to dust off your grill, try new recipes, and make the most of every sunny day. To help you kick off the season, I’m highlighting some of my favourite posts which are packed with tips, recipes, and ideas to make this grilling season a Big Green Egg success.
Every March it happens. We have that first day of sun and mild temperatures and my mind starts to think – Big Green Egg time. But if you are like me, you were lazy and left your Egg in a sad state last fall. So before you get smoking, grilling, and roasting, your Egg needs a good spring cleaning.
Here are my 6 tips for spring cleaning your Big Green Egg.
