Going to try to smoke a rack of spare ribs on a small green egg tomorrow afternoon. The recommendations on a Boston Butt were excellent here so thought I would ask the Pack. I’ve tried a couple times years ago so I consider myself a beginner with ribs. I am pretty confident that I can get the grill temperature where I want it and maintain it.
First what preparation is needed on the rack? Its not cut, straight out of the package. I don’t plan on cutting it down to St. Louis style. I’m planning to do mustard and then just a simple store bought rub. Going to use apple wood because I liked it with the butt but I do have mesquite also (I think).
ETA: Since it’s a small egg I will be cutting the rack in half and will use the rib rack thing so they will be standing up in the grill.
First what preparation is needed on the rack? Its not cut, straight out of the package. I don’t plan on cutting it down to St. Louis style. I’m planning to do mustard and then just a simple store bought rub. Going to use apple wood because I liked it with the butt but I do have mesquite also (I think).
ETA: Since it’s a small egg I will be cutting the rack in half and will use the rib rack thing so they will be standing up in the grill.
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