From the moment that I learned of the Big Green Egg, I’ve wanted one. A ceramic cooker that can smoke, grill, and roast sounds like heaven. However, for one reason or another, we kept putting off getting it.
Then, Cristina surprised me with a MiniMax for Christmas.
After a few cooks of chicken breasts, I did my first slow and low cook. My local grocer had some St. Louis ribs for a good price. I bought some rub instead of making my own. I bought the only BBQ rub the store had that day, which wasn’t bad. I can’t wait to try Dizzy Pig rubs as well as make my own. Around noon I split the rack in half so it could fit on the minimax. I coated one with olive oil and applied the rub while I coated the other with mustard and did the same. I placed the ribs back in the fridge. Around 1:30 I lit the Big Green Egg using Big Green Egg brand Lump Charcoal. I also added some apple wood chunks. Once I got the grill to 250, I put the plate setter and grill on and then the ribs. I also put on two potatoes to slow cook at the same time. I monitored the egg until it reached 250 again. Once it got there, I adjusted the vents so the tempature stabilized.
The big green egg held the temperature for the next 3 hours making the ribs look like this:
I then wrapped the ribs in foil with butter, honey, rub, and apple juice. I put them back on for another 45 minutes. Here are some pictures of the final result.
The final result was a little drier than I wanted them to be, but they were very tasty. I think the last 45 minutes might have been too long or I didn’t add enough juice. I didn’t use a drip pan either. The flavoring was fantastic, however. If I want to be a pit master, I’ll have to make some adjustments. While I don’t ever plan on competing, I do want to take cooking on the big green egg seriously enough that my cooks can compete. Any advice is welcomed!