I had a hankerin’ for some BBQ:And when I want some tasty BBQ there’s no better way to do it than on the Big Green Egg. Today I decided to do some baby back ribs. I put a dry rub of paprika, salt, pepper, garlic/onion powder, cumin and a touch of cayenne pepper on the ribs then loaded them up on the ‘Egg with some Hickory and Mesquite chips to provide the smoke. 2.5 to 3 hours later (just about now, as a matter of fact) at 275 degrees and they will be done. I’m pairing them up with some collard/chard greens cooked with bacon and onion.
Should be a great dinner!