Big Green Egg: Oak Smoked St. Louis Cut Ribs

Posted by johngl

This is my first Fourth in Maryland; it needed something special.


I think this will suffice.

It all began a few days ago.


I thought I was only buying two racks. I got a bonus!


Don’t forget to remove the silver skin.


Don’t be bashful with the rub. My recipe can be found here.

Now, alls-ya-gotta-do is wrap these up and pop in the fridge for at least two days. Believe me, it is worth it.


Above, it’s the same rub two days later.

While the ribs rest on the counter and warm up a bit, get the egg ready. It’s really pretty simple: fire up the charcoal, get it stabilized at about 225°F, add a hunk of native Maryland oak, give the grate a rub down with your wire brush, and apply ribs.

In a couple of hours, they look like this:


Yep, that’s the same shot that’s at the beginning of this post. I thought it worthy of a repeat engagement.

So, three hours on the Egg, then about five more hours on a sheet pan (tightly covered with foil)  in a 200° oven.


That about does it. With the application of the homemade BBQ sauce (recipe here) you’re ready to go.

I think that deserves a closeup.


Tender, juicy, with just the right amount of tug from the bone. All that’ll be left is …


Oh, one more thing: Wine! This meal deserves a special bottle:


This 2005 Dead Letter Office Shiraz (Australia) is sourced from two regions: 75% McLaren Vale and 25% Padthaway and is probably the best screw-topped bottle of wine I’ve ever experienced. Very dark in color, with lots of spice on the palate, this chewy wine was a perfect match with the ribs. Black fruit, blueberry, and vanilla on the nose translates to a classic fruit bomb’s jammy mouth feel.

This Fourth in the Forest is one to remember!

This entry was posted in Meat, Recipes: Eats, Techniques, Wine and tagged , , , by johngl. Bookmark the permalink.

About johngl

A bit of a wildman, John hails from the Midwest: A land of corn, cows, pigs, and a host of other healthfully meaty pursuits. Born on a dark and stormy night in late Fall, John grew up as the son of a meat cutter. There was always plenty of meat at hand. While not wealthy by any stretch of the imagination, his family certainly ate well. According to his father, that was the whole point.

2 thoughts on “Big Green Egg: Oak Smoked St. Louis Cut Ribs

  1. Hey man – so glad you’re back to posting. I am so going to steal your rub and maybe the sauce too. It took me a long time to learn the tug test instead of time/temperature – makes all the difference in the world.

    Funny, I read this (two times) over the weekend and kept bringing it up to my wife. Must have left an impression ya think? (grin) So this makes the third visit to your first fourth post. Hope it doesn’t screw with your stats. (grin)

    • Thanks David! While I probably won’t be posting as much as I used to, I found I missed it though it could be I just missed cooking. It’s been a while.

      Thank you for hanging in there and offering your support!

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