Rib Tips: Cooking Baby-Backs in The Big Easy® Smoker Roaster & Grill by Char-Broil®

Ribs-in-smoker-roaster-grill
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Phil is an experienced outdoor cook who also created a successful spice and seasoning company. He joined the Char-Broil Community Forums after purchasing a Gourmet™ 4 Burner Gas Grill by Char-Broil® and wanted to learn more about using it.  He’s since made many contributions to the community with tips, tricks and advice learned from his many years as an outdoor cooking enthusiast.  Recently he purchased his second Char-Broil® cooker – The Big Easy® Smoker Roaster & Grill by Char-Broil® — based upon all of the good reviews he’d read on the Forum from other members he’s come to know and trust.  Today, he’s sharing his “first time cooking pork ribs” in his new cooker. Thanks Phil and Welcome to the Cookout!

~ Barry CB Martin

 


ribs-in-SRG-basket
Better view of the ribs hanging in the basket for the cook.

“For my second time using the The Big Easy® Smoker Roaster & Grill by Char-Broil®, I decided to prepare ribs – based upon all the reports I’ve read here on the forum. To prepare the ribs, I slathered the racks with Carolina Treet and Awake-a-Steak seasoning, and allowed those flavors to marry overnight in the fridge. The next afternoon, I used the hooks to place the ribs in the cooking basket and started them on high for 20 minutes, then reduced the heat to low. It was slightly windy out, but they finished in about two hours.

I removed the ribs from the basket and wrapped each rack in foil and a towel for two hours in a cooler.  After removing the cooked ribs from the basket, I sauced half and left the others plain.  We liked both. They were juicy, delicious and crunchy at the same time.  Certainly a little different than ribs I’ve prepared in my Green Egg, but so much quicker and easier.   I think a Boston butt is next.

~ Phil

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34 thoughts on “Rib Tips: Cooking Baby-Backs in The Big Easy® Smoker Roaster & Grill by Char-Broil®

  1. Before grilling these ribs on the Big Easy (I have one myself and love it) was the membrain on the back of the ribs removed? Is this membrain needed to keep the ribs from falling off the hooks while cooking?

  2. You mentioned that you cooked the ribs in the Big Easy SRG & you started out with the flame on high, then thrned it down to low. I just have the original Big Easy. Will this work for me also by starting on high for about 20 minutes, then turning down to low for the rest of the time?

  3. I’ll respond to a couple of the comments since I have the original Big Easy and the SRG version also. I always take the membrane off and have no problem with the hooks not holding as they go all the way thru the meat to the other side. I would highly recommend NOT turning down the heat on the original Big Easy because it could go out and is not designed to vary the temp nor is it necessary. 99.9% of my cooks on my SRG and TBE ar done wide open. That’s one of the beauties of IR cooking is it is done at high temps with no adverse impact on the meat. Dee

  4. I wanted to try making ribs on my Big Easy SRG. I have owned it for three years and love it for turkeys at Thanksgiving and for everyday grilling. So, I ordered the rib hooks and when they arrived, I got out the four racks of baby backs I had stashed in the freezer.

    I found these directions and followed them as best I could. These directions leave out a lot of info so I had to guess as to leaving the lid open or shut. I started out with high heat for 20 minutes with the lid closed. They looked charred already when I checked them and turned down the heat to low. I wanted to smoke the ribs, so I added wood to the little box on the side. There was not enough heat to make smoke with the setting of low. I got my digital meat thermometer and dropped it into the Big Easy. I turned up the heat till the temp stayed around 300. I got smoke. after 3 hours, I took them out and they are very crispy and black. Way over done. We have quests coming to dinner and I am embarrassed to serve these over cooked black ribs. They are resting in the tin foil and towel wrap right now. Where did I go wrong?????

  5. Oh no, I’m so sorry to hear that. There’s a good recipe in your SRG manual for baby back ribs and a section about smoking. Fill the smoker box, ignite the SRG, set it to HIGH and close the lid. The wood chips will heat up and smoke after 5-10 minutes. Once the chips start to smoke, lower the temperature to LOW and place the basket with your ribs in it into the chamber. Leave the lid up to keep the temperature down. Cook until the internal temperature is 145 degrees Fahrenheit. It may take anywhere from an hour to an hour and a half, depending on how thick your ribs and how many you are cooking.

    For extra tender ribs, you can wrap them in aluminum foil and place them back in the cooking basket for about 30 minutes on LOW.

  6. I am about to cook some pork ribs on the big easy. I put rub on them, but I am unsure about the process of putting barbecue sauce on them once they’re cooked. Any suggestions out there?

  7. I have cooked ribs in the Big Easy and have a problem with the lower ribs in the basket burning. How do I keep this from happening? Thanks!

  8. you can use a half basket to lay the ribs flat. Cut the slab in half and lay half on the bottom of the main cooking basket and half on the half basket. OR you can try wrapping the slab around the inside of the basket, so that the slab is on its side, leaning against the inside walls of the cooking basket.

    Are you using The Big Easy Oil-less turkey fryer or The Big Easy Smoker, Roaster and Grill? The fryer does not have the capability to add wood chips for a natural smoke flavor, but you could try adding a liquid smoke to your marinade for a smoky flavor. With the Smoker, Roaster and Grill, you can add wood chips for a smoky flavor.

  9. You should only ned to oil the inside drum.You can use regular cooking coil. Pour a little on a paper towel and rub the inside drum. You can add a little oil to the basket where your meat will sit so that it doesn’t stick, but you don’t have to.

  10. You can lay the country style ribs flat in the basket. If you have a half basket, you can lay them flat in the half basket, as well as the bottom of the main cooking basket. Or, try the boneless rib hooks that are included in the 22-Piece Accessory Kit (Model 7238884).

  11. Hello! I have a big easy oil less turkey fryer. Approximately how many pounds of baby back ribs do you think I could cook at one time with the rib hooks? Also, how long should I cook the baby back ribs per pound? Thanks in advance!

  12. I cooked babybacks on the BEESR yesterday, bone side toward the drum, 6 x 1/2 slabs. I put 4 on hooks and 2 thickest wrapped around the inner basket, bone side toward the drum. Used Pecan, hickory and apple chips… good flavor. Overall good, but the ones on the bottom of the basket were not fully cooked and the thin ones on the hooks maybe a tad over cooked, but not bad.

    I’ll try putting thinner ones on the bottom and thicker ones on the hooks next time.

    Cooked for 1.5 hours after smoke started on 9 and 11 for 30 min.

    Then wrapped in tinfoil and backed in the oven for another hour.

    They were very good, except for the under-done ones.

  13. Hi Ronnie, a set of large tongs or a cooking fork should work as well for placing the ribs in the cooking basket.

  14. I cooked ribs in mine yesterday for Father’s day and had several people over. What I did was. The day before i prepared my ribs with a dry rib rub covered with foil and placed in fridge. Fathers day prepared my grill. I put wood in the fire box, turned on high with lid closed for 15 minutes. At that time I was preparing the ribs. Cut whole racks in half and hung from basket with rib hooks “bone side out”. Meat side towards inside of basket. Cooked on medium until temp of ribs reached 160 degrees. This was approx. 40-45 minutes. Took ribs out and removed hooks and coated ribs with BBQ sauce. Then “double wrapped” them in the same foil I used the day before . Not to waste foil. (As my wife said) lol. Put ribs back in basket and cooked on low heat with lid closed for 1 hour 45 minutes. Removed from cooker let stand in foil for 15 minutes recoated with BBQ and served. Everyone said they were the best ribs they ever had. You could pull the bones right out of the meat. I have also cooked turkeys and it is the only way family and friends will eat it now. They request it every thanksgiving. and Boston Butts in this cooker and have made pulled BBQ.

  15. When you use the aluminum foil to wrap the ribs for further cooking, do you still use the rib hooks to hang the foil- clad ribs?

  16. Hi David, you do not need the rib hooks for hanging the foil-clad ribs as wrapping the foil-clad ribs in a towel and placing them in a cooler allows the meat to continue to cook and tenderize through insulation.

  17. Today is my first day to use the SRG. My wife asked me to cook loin back ribs. I found some very meaty Hormel loin back ribs ( best if at least 1″ thick on spine side) and prepared them by removing membrane and any hanging meat and remove silver skin strips. Next I prepared the ribs with a rub on rib side lightly and meat side heavy. Rap in clear wrap and refrigerate over night. Now the big day, just follow the Char-Broil instructions. The key to good loin back ribs is in the preparation.
    After cooking ribs for over 60 years and 35 years working in the pork industry , this was the easiest way to get outstanding ribs. I so excited to try more pork products (The Other White Meat). I could be talked into cooking a standing prim roast.

  18. Hi Buzz, the wood chips will continue to smoke after the initial 5-10 starting period where the SRG is kept on high. Keeping the lid up allows the smoke to continue to flow over the ribs during the entire cooking process without burning through the wood chips before the ribs are done.

  19. Hi Preston, thank you very much for your comments! We are very glad that you enjoy your Big Easy SRG!

  20. Could you please clarify, once the ribs are cooked completely you remove them and add sauce. Then you wrap them in foil and a towel and place them in a cooler (no ice I assume)? Thanks

  21. Hi Julie, you want to place foil-wrapped ribs in an empty cooler with no ice. This allows them to continue cooking with only internal temperatures, giving them time to cook in their own juices and become tender.

  22. Willinghams is a great rub for ribs. Its all I use. You can order it on Amazon. Also, Pucketts Rub is great on pork and chicken.

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