Dave’s Ribs
A Friend sent this recipe in for ribs. I’ve adapted it a bit for the Egg….
Ingredients
2 slabs baby back ribs (about 3 pounds)
Kosher salt and freshly ground black pepper … See More
Extra-virgin olive oil
2 bacon slices
4 sprigs fresh thyme
1/2 onion
3 smashed garlic cloves
2 cups ketchup
1 cup peach preserves
2 tablespoons Dijon mustard or 1 tablespoon dry mustard
2 tablespoons brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 teaspoon ground cumin
1 teaspoon ground paprika
Directions
Special equipment: Kitchen twine
Preheat the egg to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Place ribs in rib rack and cook low and slow for 1 1/2 hours.
For the sauce: In a cast iron pot, wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat a 2-count of oil in a large saucepan over medium heat on the kitchen stove. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and move it to the Egg to cook alongside the ribs. (if you don’t have room, cook slowly for 20 minutes on the stove). Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.
Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the egg. You can let them hang out like this until you’re ready to eat.
When ready to eat, heat the Egg to 350 (direct) or 400 (indirect) and grill the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side. Pick the onion and garlic out of the sauce and serve with ribs.