Pork Baby Back Ribs on The Big Green Egg

Created by Chef Scott Leibfried, Greensbury's Culinary Director.

Prep Time: 15 minutes

Cook Time: 4 hours at 225 degrees

Ingredients:

• Greensbury 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

 Preparation - Rub:

1. Combine all ingredients and mix well with a whisk. Make sure there are no lumps.
2. Apply rub generously to both sides of the ribs, pushing the seasoning into the ribs.
3. Place the excess rub into a sealed container or mason jar for additional use.

Preparation - Grilling The Ribs:

1. Heat 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.

2. Place ribs on the grill.

3. 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.

*Moisture pot on top right

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