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.
Before I get to the meat of this post, I just wanted to mention that usually I opt for back ribs. They have always turned out better and left nobody hungry. But, they tend to be pricier, and when you need to cook three racks for a family dinner, price does factor in to it.
In the past, I have followed a traditional 3-2-1 method of smoking ribs, and my gut feeling has always been that’s too long a process for the end result.
To the internet and more specifically, YouTube. I checked out how Sam the Cooking Guy does his ribs, and sure enough, his method was quicker and the results looked like what I wanted.
So I picked up some meaty spare ribs and gave it a try.
**BTW this process works for any smoker or grill. It’s not Big Green Egg specific**
Big Green Egg Spare Ribs Recipe & Process:
Ingredients:
- 3 full rack of spare ribs (but of course you can do 1)
- Yellow musturd as a binder (you won’t taste it)
- Your favourite dry rub (I used store-bought The Keg Chicken & Ribs)
- 2 tablespoons of butter per rack
- Apple juice
- BBQ sauce
Step-by-Step Process to Smoke Spare Ribs on a Big Green Egg:
Prep the ribs: Remove the membrane from the back of the ribs. Clean up the ribs to your liking, removing any extra parts. Apply yellow mustard and then a generous layer of dry rub on all sides. For best results, let them sit for at least 30 minutes—or overnight in the fridge.
Smoke the ribs: Preheat your Big Green Egg to 275°F. Place the ribs on the grill and smoke for 2 hours. This gives them that deep, smoky flavour that makes smoked ribs irresistible.
Wrap for tenderness: Remove the ribs from the grill and wrap them tightly in foil with 2 tablespoons of butter and some apple juice. Return them to the Egg for 1 hour at 275°F. This locks in moisture and makes the ribs fall-off-the-bone tender.
Finish with BBQ sauce: Unwrap the ribs, brush with BBQ sauce, and return to the grill for 30 minutes. This step caramelizes the sauce and adds that perfect sticky glaze.
Tips for Perfect Big Green Egg Spare Ribs Every Time:
- Maintain steady temperature: Keep your Big Green Egg around 275°F to ensure even cooking.
- Don’t skip the foil wrap: Wrapping in buttered foil is the secret to juicy, tender ribs.
- Use a water pan if possible: It helps maintain moisture and prevents ribs from drying out.
- Let them rest: Give ribs 10–15 minutes off the grill before slicing to let juices redistribute.
- Experiment with rubs and sauces: Sweet, spicy, smoky—find the flavour profile you love most.
Dealing with Unexpected Variables While Smoking Spare Ribs on a Big Green Egg
Even with a foolproof method, smoking ribs on a Big Green Egg can throw you curveballs. On the day I cooked these ribs, the wind was relentless, and I had three large racks to fit in the grill at once. Here’s how I handled it:
Windy days: Wind can make it hard to maintain a steady temperature. I kept the Egg’s vents partially closed and monitored the temperature more frequently, adjusting as needed. Consider using a windbreak if it’s really gusty.
Too many ribs for one batch: If your Egg can’t comfortably fit all the racks, smoke them in batches or use rib racks to stand them vertically. This helps airflow and ensures even cooking.
Monitor internal temperature: Even when things aren’t perfect, checking the ribs’ internal temperature and tenderness will keep you on track. Don’t rely on timing alone.
Be flexible: Sometimes, a few tweaks—extra 10 minutes on the smoke, slightly lower temperature, rearranging racks—are all you need to get perfect results.
Don’t be afraid to abort: If things get out of hand and you just need to get the job done without hassle, it’s not a failure to fall back on your oven.
By anticipating variables and staying adaptable, you can still get juicy, tender, smoky ribs—even when your Big Green Egg day doesn’t go exactly as planned.
Smoking spare ribs on a Big Green Egg doesn’t have to be intimidating. Follow this method, and you’ll get tender, juicy, and smoky ribs that will impress friends and family every time.
