Best Present Ever
From the moment I learned of the Big Green Egg, I’ve wanted one. A ceramic cooker that can smoke, grill, and roast sounds like heaven. One Christmas, Cristina surprised me with a Mini Max. I’ve always wanted to cook slow and low ribs on the Big Green Egg Mini Max.
The MiniMax Big Green Egg Box
The First Slow and Low Cook
After a few cooks of chicken breasts, I did my first slow and low ribs on the Big Green Egg Mini Max. My local grocer had some St. Louis ribs for a good price. I bought some rub instead of making my own. I can’t wait to try Dizzy Pig rubs and make my own (Update in 2024: I have, and they are delicious, but I usually just make my own, which will be a future blog). Around noon, I split the rack in half so it could fit on the Mini Max.
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 temperature stabilized.
The big green egg held the temperature for the next 3 hours. The best thing about slow and low cooking on a nice day is that it allows you to do other things such as yard work, school work, or just enjoy some cold beverages. After 3 hours, 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.
The Results
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.
Cooking slow and low ribs on the Big Green Egg Mini Max is my idea of a good afternoon. In fact, in the 8 years since I wrote this blog, I haven’t changed this recipe all that much. I’ve learned a lot more about the Big Green Egg using web resources.
Big Green Egg Mini Max Slow and Low Ribs Recipe
Equipment
- Big Green Egg Mini Max
- Plate setter
- Grill
Ingredients
- 1 rack of St. Louis ribs
- Olive oil or mustard for coating
- Your choice of BBQ rub e.g., Dizzy Pig rub or homemade
- Big Green Egg brand Lump Charcoal
- Apple wood chunks for smoking
- 2 potatoes optional, for slow cooking alongside the ribs
- Butter
- Honey
- Apple juice
Instructions
Preparation:
- If using, split the rack of ribs in half to fit on the Mini Max.
- Coat one half with olive oil and apply your chosen rub generously. For the other half, use mustard as a base before applying the rub.
- Place the prepared ribs back in the fridge.
Fire Up the Egg:
- At around 1:30 PM, light the Big Green Egg using the brand Lump Charcoal.
- Add some apple wood chunks for smoke flavor.
- Once the grill reaches 250°F, install the plate setter and grill grate, and then place the ribs and optionally, two potatoes on the grill.
- Monitor the Egg until it reaches 250°F again, then adjust the vents to stabilize the temperature.
Cooking:
- Allow the ribs to cook for about 3 hours, maintaining a steady temperature of 250°F.
- After 3 hours, remove the ribs and wrap them in foil with butter, honey, a sprinkle of rub, and a splash of apple juice for moisture.
- Return the wrapped ribs to the grill for an additional 45 minutes.
Final Steps:
- Check the ribs for doneness; they should be tender but not overly dry. Adjust cooking time and basting if necessary based on your grill’s performance.
- Serve the ribs with optional sides or enjoy them as is for a delicious BBQ meal.
Notes
Using a drip pan can help keep the ribs moist.
Experiment with different woods for varying smoke flavors.
Engage with other Big Green Egg users in forums or communities for more tips and tricks!
Have you cooked on the Big Green Egg before? What about the Mini Max? Any tips or tricks? Let’s discuss it in the comments!
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I\’ve not done some of your wife\’s tips at my own peril. I also did some of her tips to great effect. Lesson: wives are always right.
My musical miss, who is truly a grill master, says two things. Pan sear the meat in a cast iron skillet or some thing similar. All four sides. And, use a instant meat thermometer rather than the thermometer on the egg. Hope that helps.