Italian Sausage Baby Back Ribs on the Char-Broil Big Easy

A little bit ago I made Italian sausage baby back ribs on the Char-Broil The Big Easy for the first time. I was really impressed with how well they came out. Tender, juicy, and tasty. Just another reason that my Big Easy is one of my favorite “grills”.

Italian Sausage Baby Back Ribs on the Char-Broil Big Easy

The idea…

I was looking for a different take on ribs, something other than the “usual” BBQ-flavor, when I came across a recipe for ribs with the flavor of Italian sausage (oh my!). I knew right then that I was going to make them. The resulting Italian Sausage Baby Back Ribs on the Char-Broil Big Easy are fantastic.

The flavor…

The ribs taste just like Italian sausage, with a wonderful twist. Again, tender and juicy. And with the hint (not overpowering) of fennel and the other seasonings found in Italian sausage. The orange glaze is absolutely to die for. The brown sugar gives the ribs a bit of a crust, a crunchy exterior. The glaze is not overly sweet thanks to rice wine vinegar, orange juice and zest, and chile paste (yum! a nice kick!). These are some of the best ribs I’ve ever had or made, and I’ve made a lot of them, from on the grill, on the smoker, and now on the Big Easy.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

Italian Sausage Baby Back Ribs on the Char-Broil Big Easy
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5 from 1 vote

Italian Sausage Baby Back Ribs on the Char-Broil Big Easy

was really impressed with how well these came out. Tender, juicy, and tasty. Just another reason that my Big Easy is one of my favorite “grills”.
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, ribs
Prep Time 12 hours
Cook Time 1 hour 30 minutes
Total Time 13 hours 30 minutes
Servings 4
Calories 1058kcal

Ingredients

For the brine

  • 2 racks baby back ribs trimmed to fit the Big Easy (alternatively, if you have a particularly large rack, just halve it and the remaining ingredients). Remove the membrane from the backs of the ribs and trim any large chunks of fat.
  • 32 ounces apple cider or juice
  • 1 tablespoon garlic minced
  • cup kosher salt
  • ½ cup brown sugar loose packed

For the rub

For the glaze

Instructions

  • Place the ribs into a resealable container.
  • In a medium bowl, combine the brine ingredients. Pour over the ribs and seal.
  • Refrigerate 12 hours, turning the ribs occasionally.
  • Fire up your big easy
  • Attach ribs to the rib hooks. Attach ribs to the Big Easy and lower into the cooker. Cook 35 minutes.
  • Meanwhile, make the rub by combining all ingredients.
  • Rub ribs generously with the rub (being careful to not burn yourself on the rib hooks!). Wrap the ribs in foil, making sure that the rib hooks stick out enough to be used.
  • Return ribs to the Big Easy and cook another 45 minutes.
  • Meanwhile, make the glaze by combining all ingredients in a small saucepan. Bring to a boil and reduce to a simmer and simmer until reduced by half.
  • Remove ribs from the Big Easy and remove the foil. Brush ribs on all sides with the glaze and return to the cooker for 10 minutes. Add more glaze and cook another 5 minutes or until the desired color is achieved.
  • Let ribs rest 10 minutes before slicing.

Nutrition

Calories: 1058kcal | Carbohydrates: 104g | Protein: 56g | Fat: 47g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 16686mg | Potassium: 1217mg | Fiber: 3g | Sugar: 94g | Vitamin A: 389IU | Vitamin C: 28mg | Calcium: 235mg | Iron: 4mg

Nutritional values are approximate.

Smoked Or Grilled Asian Ribs

The BBQ Pit Boys make some amazing food. They’ll grill anything, and no matter what it is, it’ll look great and taste great. Like these smoked or grilled Asian ribs. Go spend a few hours at their site and watch all of their videos. You’ll see what I mean.

Smoked (Or Grilled) Asian Ribs

Amazing Ribs With A Different Flavor

I picked up a few racks of ribs the other day. I had been jonesin’ for Asian chicken wings, but since I had ribs, I had to take a slightly different route… And luckily for me, the BBQ Pit Boys already had a technique for grilled Asian ribs.

These ribs came out with a great Asian flavor, almost like Teriyaki. If you’re smoking them, go light on the smoke. You don’t want a strong wood to fight with the great Asian taste.

Smoked (Or Grilled) Asian Ribs
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5 from 1 vote

Smoked (Or Grilled) Asian Ribs

These ribs came out with a great Asian flavor, almost like Teriyaki. If you’re smoking them, go light on the smoke. You don’t want a strong wood to fight with the great Asian taste.
Course Main
Cuisine American
Keyword Asian, grilled, ribs, smoked
Prep Time 2 hours
Cook Time 6 hours
Total Time 8 hours
Servings 8
Calories 751kcal

Ingredients

  • 2 racks pork ribs St. Louis-style, trimmed, membrane removed

For the marinade/basting sauce

Instructions

  • Place the ribs in a large resealable baggie or container.
  • Combine all of the marinade ingredients.
  • Add all but 1 cup of the marinade.
  • Seal and toss to coat.
  • Marinade for 2 hours.
  • Set up your smoker for cooking at 225 F.
  • Smoke the ribs for about 6 hours, basting with the reserved marinade every 15 minutes during the last hour.
  • Let rest before slicing.

Nutrition

Calories: 751kcal | Carbohydrates: 23g | Protein: 40g | Fat: 55g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 3153mg | Potassium: 708mg | Fiber: 2g | Sugar: 10g | Vitamin A: 107IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 3mg

Nutritional values are approximate.

3-2-1 Smoked St. Louis-Style Spareribs

There are hundreds of variations on this approach, but this is how I make 3-2-1 smoked St. Louis-Style spareribs. The end result is a tender, moist, flavorful rib. Spareribs are our favorite. They are meatier, bigger, and tastier than back ribs. And, when trimmed St. Louis-style, you get an extra bonus: rib tips.

Gorgeous Ribs

Here are the ribs, trimmed and rubbed, ready to go onto the smoker (I used my Weber Smokey Mountain Smoker), followed by the final product. Yummy tasty ribs. I already removed the membrane on the back at this point. You want that pretty, even, rectangular shape. Ok, that doesn’t make them taste better but it’s cool.

3-2-1 Smoked St. Louis-Style Spareribs

3-2-1 smoked St. Louis-Style spareribs are amazing. I can eat them like candy and I have. But, if you prefer baby back ribs, check out my technique for making 2-2-1 smoked baby back ribs. Baby backs are less fatty so they tend to dry out if you’re not careful.

Need a great homemade sauce? Here are just a few of the ones I’ve made and love: smokehouse, southwestern, atomic, Sriracha and sweet-n-spicy.

Also try my smoked Asian ribs.

You can also make delicious St Louis-style ribs on a gas grill or Char-Broil Big Easy!

3-2-1 Smoked St. Louis-Style Spareribs
Print Pin
5 from 1 vote

3-2-1 Smoked St. Louis-Style Spareribs

There are hundreds of variations on the 3-2-1 approach to smoking St. Louis-style spareribs. The end result is a tender, moist, flavorful rib. Spareribs are our favorite. They are meatier, bigger, and tastier than back ribs. And, when trimmed St. Louis-style, you get an extra bonus: rib tips.
Course Main
Cuisine American
Keyword ribs, smoked
Prep Time 15 minutes
Cook Time 6 hours 10 minutes
Total Time 6 hours 25 minutes
Servings 4
Calories 960kcal
Author From various sources

Ingredients

Instructions

  • Set up your smoker for cooking at 225 F. Add your wood of choice (I used cherry).
  • Trim the ribs St. Louis-style. There is an excellent tutorial on how to do this on the Virtual Weber Bullet.
  • Add rub to the ribs, rubbing into both sides of the slab.
  • Place ribs on smoker and smoke for 3 hours.
  • Remove ribs and place onto a large piece of aluminum foil.
  • Sprinkle top of ribs with half of the brown sugar and honey.
  • Flip and sprinkle bottom side with the remaining brown sugar and honey.
  • Pour apple juice over ribs and seal the foil.
  • Return ribs (in foil) to the smoker and cook another 2 hours.
  • Remove ribs from foil and place them on the smoker.
  • Baste with your favorite BBQ sauce and smoke up to another hour until meat starts to fall off of the bones, basting with more sauce as desired.
  • Let rest 10 minutes before serving.

Nutrition

Calories: 960kcal | Carbohydrates: 16g | Protein: 50g | Fat: 76g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 260mg | Sodium: 266mg | Potassium: 811mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 3mg

Nutritional values are approximate.

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