You may have made spare ribs on your Big Green Egg using the 3-2-1 method. The result is delicious, but you have to be patient before you can sit at the table. This recipe lets you prepare the dish at a higher temperature and a faster cooking time using the Big Green Egg BBQ.
- 3 strands spare ribs
- 2 tbsp olive oil
- BBQ sauce
- 2 spring onions
- 20 g unground vadouvan (masala)
- 10 g black peppercorns
- 15 juniper berries
- 20 green cardamom pods
- 12 cloves
- 2 pieces of mace
- 20 g mustard seeds
- 8 g fennel seed
- 20 g Paprika powder
- 8 g madras curry powder
- 6 g ground ginger
- 4 g ground cumin seeds
- 60 g fine sea salt
- 30 g dark caster sugar
- Ignite the charcoal in the Big Green Egg and heat, without accessories, to a temperature of 160°C. Next for the rub, vadouvan, peppercorns, juniper berries, cardamom pods, cloves, mace, mustard seeds and fennel seeds in a spice grinder, coffee grinder or mortar. Mix all the ingredients for the rub.
- Remove the membrane from the (hollow) underside of the spareribs. To do this, insert the back of a teaspoon in the middle of the spare ribs between the membrane and the meat. If the spoon sticks well in between, you can remove the membrane in one step.
- Rub the spare ribs on both sides with olive oil. Sprinkle with about half of the rub and rub it into the meat. You can store the rest of the rub in a sealed jar for later use.
- Place the convEGGtor in the convEGGtor Basket and place the Rectangular Drip Pan on the convEGGtor. Place the Stainless Steel Grid on the convEGGtor Basket.
Prepare the BBQ
- Place 1 Hickory and 1 Apple Wood Chunk on the glowing charcoal. Place the convEGGtor Basket in the EGG and place the Ribs and Roasting Rack on it. Place the spare ribs in the rack and close the lid of the EGG. As a result, the temperature of the EGG will drop about 40 °C and end up at the desired 120 °C. Let the spareribs smoke at this temperature for about 90 minutes.
- After 90 minutes, bring the temperature of the EGG to 160°C and let the spareribs continue cooking at this temperature for about 60 minutes.
- Prepare 3 sheets of aluminum foil large enough to wrap the ribs. Remove the Ribs and Roasting Rack with the spareribs from the EGG and place a sparerib on each sheet of foil. Brush them on both sides with the BBQ sauce and fold the foils closed. Place the wrapped spare ribs back on the grid, close the lid of the EGG and let the ribs cook in the foil for about 30 minutes.
- Carefully remove the wrapped spareribs from the EGG and remove the foil. Bring the temperature of the EGG to 190 °C. Place the spare ribs with the convex side up on the grid and brush them again with the BBQ sauce. Finally, let the spareribs cook for 10-15 minutes and brush them with the BBQ sauce 2 or 3 more times in between. Meanwhile, cut the spring onions into thin rings.
- Remove the spare ribs from the EGG and sprinkle with the spring onion.