Here is my take on KC Style Ribs smoking on the Big Green Egg.
- quality Spare or St. Louis ribs.
- rub
- brown sugar
- black pepper
- Meat Church - Honey Bacon Rub
- cayenne pepper
- onion powder
- garlic powder
- cumin powder
- paprika powder
- wrap and refrigerate overnight
- open and let warm back to room temp
- apply more rub
- Big Green Egg 225 through smoke
- Smoke 3-4 hours, Wrap 1-2 hours, Unwrap 1 hour (you can apply some more rub or just BBQ sauce).
- Remove with bend test as show in video, it should be firm enough not to fall off bone, holding 1/3rd of rack it should bend down just a little 45 degrees or so and a little jiggle.
