This video shows you an easy recipe for cooking amazing spare ribs, using the 3-2-1 method on the Big Green Egg. The result will be moist, smokey, delicious spare ribs that will wow yourself and your guests!

It explains very clearly:
- How to make the spare ribs rub
- At what temperature to cook the spare ribs
- How long to cook the spare ribs
- How to follow the 3-2-1 method, so that you smoke the spare ribs in combination with cooking it wrapped in foil for the best result

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Spare ribs

The 3-2-1 method for spare ribs is the most commonly used preparation method for ribs. It stands for time periods in relation to each other. The ribs therefore don’t necessarily have to cook for 3, 2 and 1 hour. Depending on the temperature and thickness of the ribs, it could just as easily be 1.5 hours, 1 hour and half an hour.

Preparation: 15 minutes
Preparation: 6 hours

For 4 racks of spare ribs

Ingredients
4 racks of spare ribs
200 ml apple juice
barbecue sauce of your choice

For the rub:
2 tbsp paprika powder
1 tbsp cayenne pepper
3 tbsp dark castor sugar
1 tbsp onion powder
2 tbsp sea salt
1 tbsp black pepper
2 tsp garlic powder
1 tsp mustard powder

Required accessories:
Hickory Wood Chips
ConvEGGtor
Rectangular Drip Pan
Ribs and Roasting Rack

Slide the air regulator at the bottom of the Big Green Egg ceramic base completely open. Ignite the charcoal in the Big Green Egg with three fire starters and leave the lid open for about 12 minutes. Soak a handful of Hickory Wood Chips in water.

In the meantime, remove the skin on the hollow side of the spare ribs by inserting a thin knife between the skin and the spare rib. Release the skin and pull it off by hand. Repeat with the remaining ribs.

Mix all ingredients for the rub together. Sprinkle the spare ribs on both sides with the rub and rub it in a bit.

Sprinkle the soaked Wood Chips on the glowing charcoal. Place the convEGGtor and put the Rectangular Drip Pan on it. Place the grid in the EGG and place the Ribs and Roasting Rack on it. Arrange the spare ribs on the rack and close the EGG lid. Bring the temperature to 125 °C by closing the lower air regulator to a few centimetres and closing the dual function metal top to a few millimetres. Smoke and grill the ribs for 3 hours.

Take the spare ribs from the EGG and place a rib, with the bulky flesh side down, on a large piece of aluminium foil. Try to purchase a thick, sturdy type for this. Pour a quarter of the apple juice over it and add a second spare rib. Pour the same amount of apple juice on it and wrap up the ribs well. Repeat with the remaining two ribs.

Put the packages of ribs side by side on the EGG grid. Close the lid and leave the spare ribs to cook for two hours.

Take the packages from the EGG and carefully remove the foil. Sprinkle the meat side of the spare ribs generously with the barbecue sauce. Place the ribs with the flesh side up on the grid, close the EGG lid and leave to cook for 1 hour. If you like, arrange the sweet potatoes at the edge of the grid to roast them and serve them along with the ribs.

Take the spare ribs, and possibly the roasted sweet potatoes, from the EGG and sprinkle the ribs once more with the barbecue sauce.

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