I’m usually a smoke-your-ribs kind of guy. My preferred rib is a St. Louis-style sparerib, cooked low-and-slow for up to 6 hours. The result is a tender, lightly smokey flavored, moist rib. That’s why I went into this experiment cooking baby back ribs on the Char-Broil Big Easy with a little skepticism (but an open mind).
These ribs were very tender, very moist and cooked perfect. The only thing they lacked was that smokey flavor. And of course you don’t get that lovely pink smoke ring you get from hours of low heat over smoke. A smokey BBQ rub and sauce helps make up for this if that’s what you’re hankering for. They’re basically trouble-free since the Big Easy is pretty much a light-it-up, load-it-up, and come-back-when-the-food-is-done cooker.
I’d make these ribs again. And again. You can fit 2 racks into the Big Easy (they have to be cut to fit as they have to be around 11″ or so or less in length), and you’ll need a set of Char-Broil Big Easy Rib Hooks (though you could fashion your own).
Hanging the ribs…
Here’s how the process came along.First, brined ribs are hung on rib hooks and placed into the basket.
The ribs are cooked “naked” (no sauce, no rub) for 35 minutes.
Next, the ribs are rubbed and foiled (not shown here) and cooked for another 45 minutes.
Sauced and served…
I removed them from the foil, sauced them, and cooked them a bit longer. Sliced and served!
Also check out my Tony Roma’s, St. Louis-style, and Italian sausage ribs also made on the Big Easy. For a fantastic sauce for your ribs, make my copycat of Bulls Eye’s BBQ sauce. It’s great on it’s own or as a great basis for your own version.Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
Baby Back Ribs on the Char-Broil Big Easy
- 2 racks baby back ribs cut to 11" in length (or use 1 rack, cut in half and halve the remaining ingredients below). Remove the membrane from the backs of the ribs and trim any large chunks of fat.
- Brine below
- Your favorite BBQ rub
- Your favorite BBQ sauce
For the brine
- 32 ounces of apple cider or juice
- 1 tablespoon minced garlic
- 1/3 cup sea salt
- 1/2 cup loose packed brown sugar
- Place the ribs into a large resealable container.
- Stir together the brine ingredients and add to the ribs. Cover and refrigerate for 8 hours, turning occasionally.
- Start up your Big Easy.
- Cut small slits after the first rib in each "rack" and insert the rib hooks.
- Place ribs into the cooker and cook for 35 minutes.
- Remove ribs and place on large sheets of foil. Sprinkle with your favorite rub. Wrap ribs up in foil and seal well. Add more foil if you need.
- Place ribs back onto the cooker and cook another 45 minutes.
- Remove ribs and check for doneness. Meat should be pulled back from the bones and should bend easily.
- Unfoil the ribs and brush with BBQ sauce.
- Place back onto the cooker and cook until the sauce is warmed and the ribs are the desired color.
- Let rest 10 minutes before slicing and serving.