I went with a very minimal prep of the ribs, just removed the membrane on the bone side of the ribs and rubbed in a generous coating of Plowboys Yardbird Rub into both sides of them about an hour before they went on the Big Green Egg.
I have to say that whoever designed the jar for this rub is a genius – 14 ounces, so you’ve got plenty of rub to work with, and then this dual-function top has both big holes for easy shaking and a larger flap that lets you get a measuring spoon in there. Very nice.
I set up my grill for an indirect cook at 250°F. I filled the firebox with lump charcoal and used an inverted plate setter to diffuse the heat and a drip pan with a little water in it to catch the fat.
I lit the charcoal just in the center, and once the temperature hit 250°F in the dome, I added a couple of chunks of apple wood for smoke. When the smoke changed from white (bad) to blue (good) I loaded up the ribs bone side down on the grate and let them cook for an hour.
I flipped the ribs bone side up and then let them cook for 2 more hours. After the ribs had been on for 4 hours total, I started checking for doneness. Ribs are generally done when a full slab will almost fold in half and start to crack when you pick up one end with a pair of tongs. These weren’t quite there yet.
I gave them another 30 minutes and checked again. The meat had just started to pull back from the end of the bones, but a gentle tug on a couple of bones showed that they weren’t ready to come apart yet.
I gave them another 30 minutes and checked again – much better. I brushed them with a thick coat of Honey Hog Barbecue Sauce and let them cook for another 15 minutes. I sauced them lightly again, cooked them for another 15 minutes, then removed them from the smoker and let them sit 10 minutes before serving.
The Plowboys Yardbird rub stood right up to smoke and the porky goodness of the ribs. In fact, it may be better on pork than on chicken. What I’m really liking about this rub is how it disappears – like a good background singer – you don’t hear them but you would sure miss them if they were gone. The rub enhances the natural flavors without getting in the way.
Why not a 5? We had a high of 6°F the day I cooked these, and the darker and colder it got the more those ribs sure looked like they were done. My bad. Another 30-45 minutes and they would have rocked.
Ribs will never be diet food, sorry, but I think I burned off most of the calories with all the shivering I did.