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Slow and Low Ribs on the Big Green Egg Mini Max

These slow and low ribs on the Big Green Egg Mini Max are smoked at 250°F using apple wood for tender, flavorful results—perfect for a relaxed afternoon cook.
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Prep Time 15 minutes
Cook Time 3 hours 45 minutes
Resting Time 30 minutes
Total Time 4 hours 30 minutes
Course Main Course
Cuisine American
Servings 4

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.
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