eats

Thunderbird Thursday: Labor Day Ribs

Hey friends, Joey here. If you’re looking for something easy to cook up over the long weekend, look no further! Here is the way I like to make ribs and of course I ALWAYS cook them on the Big Green Egg. Before I break it down, the ribs featured on this post are seasoned with Thunderbird Chicken Scratch and dusted with Lane’s Sweet Heat rubs. I know Chicken Scratch might seem strange to season ribs with but it was a great rub for sweet ribs with a zing and kick with the compliments Lane’s Sweet Heat. I am working this combo into my rib rotation ASAP.

Preparation:

  1. Pull the film layer off the non-meaty side of the ribs.
  2. Trim the hard and thick fat off the meaty side of the ribs.
  3. Season the meaty side with your rub(s) of choice and when you think you have enough, add a little more!
  4. Let the ribs rest in the fridge until you are ready to cook. **Be sure to cover them if you are planning on leaving them for more than a few hours.**

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Cooking:

  1. Set your BGE to 250° indirect.
  2. Before you add the plate-setter be sure to add your pecan and apple wood. (Pecan and apple wood are my favorites for ribs.)
  3. After the smoke has lost its bluish tint, place the ribs on the center of the grill and close the dome lid.
  4. Rotate the ribs ¼ turn about every 45 minutes
  5. After about 2.5 hours, lay out two sheets of aluminum foil on top of each other, and place four pads of butter on the foil, drizzle some honey over them, add some rub, and pour a few splashes of beer over everything.
  6. At 3 hours, pull the ribs from the BGE and place them meat side down onto the butter bed and wrap them up.  This might take another piece of foil to fully cover the top.
  7. After the ribs are wrapped, place them on the grill for another hour, meat side down.
  8. Pull the ribs from the grill after an hour and let them rest in a cooler or the counter top for at least an hour before serving.
  9. When you are ready to serve unwrap the rib carefully not to spill an juices so that you can us them to sauce the ribs after plating.
  10. A trick to cutting the ribs evenly is the flip them on the meaty side and follow the bones.
  11. Cut the ribs and ENJOY!

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