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Chef Scott Leibfried
Enjoy a perfectly smokey, slightly charred, and evenly seasoned rack of organic pork baby back ribs from Greensbury Market's farm to table delivery.
Greensbury Organic Pork Baby Back Ribs
1/2 cup light brown sugar
1/4 cup smoked paprika
1 Tablespoon ground black pepper
1 Tablespoon chili powder
1 Tablespoon onion powder
1 Teaspoon cayenne pepper
Combine all ingredients and mix well with a whisk. Make sure there are no lumps.
Apply rub generously to both sides of the ribs, pushing the seasoning into the ribs.
Place the excess rub into a sealed container or mason jar for additional use.
Heat Big Green Egg grill to 225 degrees with the convector - this is a necessity when slow cooking ribs (it’s a shield from the direct heat of the coals and provides an even cooking experience). Be sure to add a layer of aluminum - this will avoid flare up or increase in temperature.
Place ribs on the grill.
Add a moisture pot with water and lemon to the grill. This could be water or a liquid to create steam during a long cook. The egg cooks with dry heat and this will help in preventing the ribs from getting dry during the long cook. Cook for 4 hours.