One of the reasons most of us buy a kamado cooker like the Big Green Egg is because we want to cook fantastic food like a whole brisket, a pork butt for pulled pork, and RIBS!
Why? Because the technique shows off your great ‘chef’ skills and the food is true BBQ.
The easiest and fastest way to learn the art and science of low-and-slow BBQ is to cook up some ribs. It’s the easiest because there’s less science involved and it’s really easy to tell when the ribs are done. And, it’s fast (relatively speaking) because they are done in about 4 to 5 hours. And, you know they’re done when you see the meat pull away from the bone.
There are basically two different types of ribs to choose from: Kansas City-style and Baby Back. Personally, I like the Baby Backs because I find them tastier and less fatty. But, a lot of folks like the size of the KC-style ribs. Either way, when you serve them up to your friends and family they will be super impressed with your new-found skill as a BBQ Pit Master.
Here’s a video that walks you through the basics of how to prep the ribs the night before you cook them, set up your cooker, and how you cook them. While I don’t do a couple of things this guy does, like put water into a pan, I do most everything else the same way he does.