From the moment I learned about the Big Green Egg, I wanted one. A ceramic cooker that can smoke, grill, and roast sounded like heaven. One Christmas, Cristina surprised me with a Mini Max. From the moment I got it, I wanted to cook slow and low ribs on the Big Green Egg Mini Max, and this compact but powerful cooker was the perfect way to bring that idea to life. Whether you’re grilling, smoking, or roasting, the Mini Max handles it all with ease.
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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. Whether you’re a seasoned pitmaster or a beginner, this kind of steady cooking is one of the joys of using the Mini Max. After 3 hours, the ribs looked 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, but they were very tasty. I think the last 45 minutes might have been too long, or I didn’t add enough juice, and I didn’t use a drip pan either. The flavoring was fantastic, however. Using a drip pan or slightly shortening the foil stage would likely help retain more moisture on future cooks.
Slow and Low Ribs Recipe for the Big Green Egg Mini Max
Slow and Low Ribs on the Big Green Egg Mini Max
Equipment
- Big Green Egg Mini Max
- Plate Setter (ConvEGGtor)
- 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
- 2 tbsp Butter
- 2 tbsp Honey
- 1 cups 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.
- Let the ribs rest for 10–15 minutes before slicing and serving.
- Serve the ribs with optional sides or enjoy them as is for a delicious BBQ meal.
Notes
- Using a drip pan can help retain moisture and prevent the ribs from drying out.
- Apple wood works great, but hickory or cherry can add deeper smoke flavor—experiment to find your favorite.
- Big Green Egg forums and communities are a great resource for learning Mini Max–specific techniques and tweaks.
Cooking slow-and-low ribs on the Big Green Egg Mini Max is my idea of a good afternoon. In the 8 years since I first wrote this blog, I haven’t changed this recipe much—just refined my technique. I’ve learned much more about the Big Green Egg through online resources and hands‑on experience.
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!
About The Author
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.