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Spare Ribs

Prep Time:24 Hours
Cook Time:4 Hours

Nutritional Information

Locally raised ribs, flavored with Big Green Egg's Kodiak River rub and cooked until tender.


  • For the Rub:
  • as needed yellow mustard, any brand
  • 1 tablespoon crushed red pepper
  • 1 tablespoon Big Green Egg Rub - Kodiak River
  • 1 tablespoon kosher salt
  • 1 tablespoon ground black pepper
  • 1/2 tablespoon cayenne
  • 1 tablespoon dried oregano
  • 1/2 tablespoon chile powder
  • 1/2 tablespoon paprika
  • 1/2 tablespoon granulated garlic
  • 1/2 tablespoon granulated onion
  • 1/2 tablespoon pickling spice
  • 1/4 teaspoon ground nutmeg
  • 2 racks spare ribs
  • as needed apricot wood
  • For the Mop Sauce:
  • 1/2 cup water
  • 1/2 cup cider vinegar
  • 1/4 cup brown sugar
  • to taste crushed red pepper
  • to taste hot chile sauce, such as sriracha or tabasco sauce
  • 1/2 tablespoon Dizzy Pig Rub of choice


  • 1. In a medium bowl, combine all the ingredients for the rub. Set aside. Evenly coat the ribs with the mustard, only a thin coating is needed. Generously coat each rib with the rub mixture. Make sure to massage the rub mixture into the ribs. Individually wrap each rib with plastic wrap. Store in a plastic container in the refrigerator overnight.
  • 2. Preheat the EGG to 275º F using indirect heat and the apricot wood. Smoke the ribs for 3-4 hours or until they begin to pull away from the bone. Mop the ribs with the mop sauce every 30 minutes with a pastry brush.
  • 3. Remove the ribs from the EGG.
  • 4. Let rest 5 minutes before serving.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828