09/30/2026
Master tender, smoky baby back ribs on the Big Green Egg with this simple no-wrap recipe. Season six racks with Maple Bourbon BBQ Rub and All-Purpose BBQ Rub, then smoke low and slow at 250ยฐF on an XL Big Green Egg using the EGGspander System. No wrapping, no spritzingโjust steady heat, great smoke, and ribs cooked until perfectly tender with a flavorful bark. Perfect for anyone who loves classic barbecue without the extra steps.
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ
- 6 racks Pork baby back ribs
- As needed - Hot sauce (as binder)
- As needed - Maple Bourbon BBQ Rub (for 3 racks)
- As needed - All-Purpose BBQ Rub (for 3 racks)
- As needed - Lump charcoal (fill XL Egg completely)
- EGGspander System
๐๐ข๐ซ๐๐๐ญ๐ข๐จ๐ง๐ฌ
๐ท๐๐๐๐๐๐ ๐๐๐ ๐น๐๐๐
- Remove the membrane from the back of each rack of ribs. Use a butter knife to loosen a corner, then grab it with a paper towel and pull it off in one clean strip.
- Lightly coat all six racks with hot sauce on both sides, using it as a binder to help the rub adhere.
- Season three racks generously with Maple Bourbon BBQ Rub and the remaining three racks with All-Purpose BBQ Rub. Apply an even, thorough coat on all sides.
๐บ๐๐ ๐ผ๐ ๐๐๐ ๐ฉ๐๐ ๐ฎ๐๐๐๐ ๐ฌ๐๐
- Fill an XL Big Green Egg completely with lump charcoal and light it.
- Install the indirect cooking setup and the Big Green EGGspander System to utilize both cooking levels.
- Close both the top and bottom vents to their lowest settings. Allow the Egg to stabilize at 250ยฐF / 121ยฐC before adding the ribs.
๐บ๐๐๐๐ ๐๐๐ ๐น๐๐๐
- Arrange all six racks of ribs across both cooking levels of the EGGspander System.
- Maintain a steady temperature of 250ยฐF / 121ยฐC throughout the entire cook.
- Smoke for approximately 6 hours. Rather than cooking strictly by time, pull the ribs when they reach an internal temperature of 200ยฐF / 93ยฐC and a probe slides into the meat with little to no resistance.
๐น๐๐๐ & ๐บ๐๐๐๐
- Remove the racks from the Egg and allow them to rest uncovered for 10โ15 minutes.
- Slice between the bones and serve immediately.
