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Bering’s Big Green Egg Baby Back Ribs


  • 3-4 Bones Beef Ribs (Not Trimmed)
  • Kosher Salt
  • Coarse Ground Pepper


Food Prep:

  1. Trim beef ribs of silver skin and unnecessary fat.
  2. If the membrane is very thick, simply score it with a small knife on the bones.
  3. Let ribs sit in baking sheet or cooling tack for one hour.
  4. Liberally sprinkle kosher salt all over ribs.
  5. If using temperature probe, insert into the deepest part of your ribs. (Make sure to avoid contacting a bone as this will produce false readings.)
  6. Let your ribs sit for an hour to 1½ half.

BBQ Items:

  • 4 Hickory or any of your favorite wood chunks like pecan or oak
  • Aluminum or green egg drip pan
  • Remote monitoring temperature probe
  1. Rinse wood chunks and set aside.
  2. Fill drip pan with about 1 inch of water.

BGE Set-up:

  1. Fill BGE with charcoal making a pyramid shape. You should still be able to see the outside holes.
  2. With vents wide open on bottom and top, light fire and after about 10 minutes, use your ash tool to stir the charcoal up. This will help the fire spread quicker.
  3. Place wood chunks on charcoal, with additional layer of charcoal. (Don’t fill past first ring.)
  4. Let fire burn for another 5 minutes. (Fire will begin smoking at this point.)
  5. Place plate setter (legs up) for indirect cooking.
  6. Place drip pan on top of plate setter. (This will be used to add moisture to the meat, plus take care of the fat drippings.)
  7. Place grill on plate setter.
  8. Close lid and leave vents open until temperature reaches 275 degrees.
  9. Insert probe into deepest part of rib meat.
  10. Place the ribs directly on grill, meat side up.
  11. Smoke the ribs at 275-290 degrees for at least 2-3 hours.
  12. After smoking for 2-3 hours, open the egg and take a look at how your ribs are cooking.
  13. If you have a remote monitoring thermometer or instant read thermometer, insert between the bones and check the temperature.
  14. Pull ribs when temperature reaches 200 degrees.
  15. Let cool for 20 minutes.


Allowing the meat to come to room temperature will help the meat retain moisture and remain tender.

Place your wood chunks directly on the hot charcoal, this will accelerate the smoking process.

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